MOM'S PIE CRUST
The very first thing I learned how to cook! This freezes beautifully; no well-equipped home is without a ball of pie dough in the freezer! Guaranteed to roll!
Provided by Debra Shapiro
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 16
Number Of Ingredients 4
Steps:
- Combine flour and sugar into the bowl of an electric mixer. Cut butter into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
- With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
- Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 20.2 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 7.3 g, Sodium 2.2 mg, Sugar 2.4 g
PASTRY FOR DOUBLE PIE-CRUST
Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield Pastry for 1 double-crusted or lattice-topped pie (9 or 10 inches).
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other., Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust. , Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.
Nutrition Facts :
SIMPLE DOUBLE PIE CRUST
Make and share this Simple Double Pie Crust recipe from Food.com.
Provided by PalatablePastime
Categories Dessert
Time 20m
Yield 1 "9 inch double crust"
Number Of Ingredients 4
Steps:
- Sift flour before measuring; spoon lightly into measuring cup and level without shaking or packing down.
- Combine flour and salt.
- With a pastry blender or two knives, cut in vegetable shortening until uniform; mixture should be fairly coarse.
- Sprinkle with water, a tablespoon at a time; toss with a fork.
- Work dough into a firm ball with your hands; divide dough into two parts and press into flat circles with smooth edges.
- On a lightly floured surface, roll bottom crust to a circle about 1 1/2" larger than inverted pie plate.
- Gently ease dough into pie plate; trim edge even with plate and add filling.
- Moisten rim of bottom crust with water.
- Roll top crust the same way and lift onto filled pie; trim 1/2" beyond the edge of pie plate.
- Fold top edge under bottom crust and flute with fingers or fork.
- Prick or slit top crust to allow for escape of steam; bake according to time and temperature recommended for filling used.
MOM'S TWO-CRUST POTATO PIE
I grew up in a Catholic family, when Catholics could not eat meat on Fridays. Fish and a side dish were Friday meals. One particularly favorite side-dish was this recipe. Hearty, filling and delicious! Cubed ham and finely chopped onions can be added to the potato and cheese mixture if you want more of a one-dish meal. Use American, muenster, havarti, or brie cheese. Happy cooking!
Provided by Sandra G
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes with 1/4 cup butter, 1/4 cup milk, salt, and black pepper to make medium-stiff mashed potatoes; stir in the American cheese.
- Preheat oven to 375 degrees F (190 degrees C).
- Fit a crust into a 9-inch pie dish, and fill with the potato mixture. Place the top crust on the pie, roll the edges together and crimp with a fork to seal. Stir the melted butter and 2 teaspoons of milk together in a small bowl, and brush the mixture all over the pie crust. Cut several vent holes in the top of the crust.
- Bake the pie in the preheated oven until the crust is golden brown, about 45 minutes; if the edges are getting too brown, wrap them in aluminum foil.
Nutrition Facts : Calories 587.5 calories, Carbohydrate 65.2 g, Cholesterol 33.6 mg, Fat 32.3 g, Fiber 6.9 g, Protein 10.5 g, SaturatedFat 12.7 g, Sodium 532.9 mg, Sugar 2.3 g
MOM'S PIE CRUST
Make and share this Mom's Pie Crust recipe from Food.com.
Provided by D-Six
Categories Dessert
Time 10m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix flour and salt in medium size bowl.
- Cut in shortening with pastry blender until uniform with pieces no larger than a pea.
- Break egg into measuring cup and beat.
- Add milk to egg to just over 1/2 cup (about 1/2 cup plus a table spoon total milk and egg) stir well.
- Blend egg and milk mixture into flour mixture with a fork until liquid is no longer present.
- Very lightly knead dough and form into a ball (Over working the dough is the most common reason for pie crust failure!).
- Cut Dough in half.
- Roll out and use with your favorite filling. Makes a top and bottom crust. divide recipe in half for a single crust pie.
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CLASSIC DOUBLE PIE CRUST | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (142)Total Time 45 minsServings 2Calories 320 per serving
- Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess., In a medium-sized mixing bowl, whisk together the flour and salt., Add the shortening, working it in until the mixture is evenly crumbly, like coarse beach sand; you want everything thoroughly combined.
- Cut the butter into small (about 1/2") cubes., Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be quite uneven, with big chunks of butter in among the smaller ones. People get nervous about pie crust, and in their anxiety they tend to work the dough too much. Working the butter in completely makes a mealy crust rather than a flaky one.
- Add enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather a bit up and squeeze it in your hand. Beware of kneading the pastry too much and/or adding too much water, as this will toughen the crust.
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