Milk Street Pie Crust Recipes

GRANDMA'S VERY EASY PIE CRUST

Grandma's Very Easy Pie Crust image

This pie crust is one of the simplest, tastiest ones you'll ever try.

Provided by Emy

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Time 15m

Yield 8

Number Of Ingredients 4

Ingredients

2 cups all-purpose flour
1 teaspoon salt
½ cup vegetable oil
3 fluid ounces cold milk

Steps:

Sift flour and salt into a bowl. Pour vegetable oil into a 1-cup measure and fill the measure with milk up to the 7-ounce mark. Whisk oil and milk together and pour immediately into the bowl with flour. Mix the crust together with a fork just until it holds together. Do not knead.
Divide crust in half, form into balls, and roll each half out between sheets of waxed paper. Peel waxed paper from crusts to fit into pie plate.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 24.4 g, Cholesterol 0.9 mg, Fat 14.2 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.3 g, Sodium 296 mg, Sugar 0.6 g

MILK TART WITH BROWN-SUGAR CRUST

Milk Tart with Brown-Sugar Crust image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 5h30m

Number Of Ingredients 16

Ingredients

2 tablespoons packed dark-brown sugar
1 1/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon coarse salt
1 stick cold unsalted butter, cut into small pieces
1 large egg yolk, lightly beaten
2 tablespoons ice water
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 vanilla bean, split and seeds scraped
1 large egg
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon coarse salt
2 tablespoons cold unsalted butter, cut into small pieces
Ground cinnamon, for sprinkling

Steps:

Crust: In a food processor, pulse brown sugar and 1/4 cup flour to combine. Add salt and remaining 1 cup flour; pulse to combine. Add butter and pulse just until mixture forms peasize clumps. Add egg yolk and ice water and pulse just until mixture starts to come together. Turn out dough onto a piece of plastic wrap and bring together in plastic to form a disk. Wrap and refrigerate until firm but still pliable, about 30 minutes.
On a lightly floured surface, roll out dough to a 13-inch round. Press into bottom and up sides of a 10-inch fluted tart pan with a removable bottom. Trim edges flush with rim. Refrigerate until firm, about 45 minutes.
Preheat oven to 375 degrees. Line dough with parchment; fill with dried beans or pie weights. Bake 25 minutes, then remove parchment with beans. Bake until crust is golden and set throughout, about 10 minutes more. Let cool completely on a wire rack.
Filling: In a medium saucepan, heat milk and cream with vanilla pod and seeds until almost boiling. Meanwhile, in a bowl, whisk together egg and granulated sugar until combined and thick, then whisk in flour, cornstarch, and salt. Reduce heat to medium, then slowly whisk egg mixture into cream mixture. Continue whisking until bubbles appear in center of pan, about 3 minutes.
Remove from heat and stir in butter until melted. Pass through a fine sieve into a bowl; discard solids. Pour filling into cooled crust. Sprinkle with cinnamon and refrigerate at least 3 hours and up to overnight. Cut into wedges to serve.

MILK STREET PIE CRUST

Milk Street Pie Crust image

Number Of Ingredients 7

Ingredients

2 teaspoons cornstarch
3 tablespoons water
1 cup flour (1 cup plus 2 T)
2 teaspoons sugar
1/4 teaspoon kosher salt
2 tablespoons sour cream
10 tablespoons butter, salted

Steps:

Whisk cornstarch with water. Microwave for 30-40 seconds, then chill 10 minutes in freezer. It will become a disk.
In a food processor, add flour, sugar and salt. Process for 5 seconds.
Add cornstarch mix and process until incorporated.
Add butter and sour cream and process until it comes together.
Form into a disk, wrap in plastic and chill at least an hour before rolling.

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