Moms Pat A Pie Pie Crust Recipes

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MOM'S PIE CRUST



Mom's Pie Crust image

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

1 cup unsalted butter, chilled
3 cups all-purpose flour
3 tablespoons white sugar
⅓ cup ice water

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

MOM'S PIE CRUST



Mom's Pie Crust image

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

3 cups flour
1 teaspoon salt
1 cup shortening
1 large egg
1/4 cup milk

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.

PAT-A-PIE PIE CRUST



Pat-A-Pie Pie Crust image

Make and share this Pat-A-Pie Pie Crust recipe from Food.com.

Provided by food snob mom

Categories     Dessert

Time 15m

Yield 1 pie

Number Of Ingredients 5

2 cups flour
2 teaspoons sugar
1 1/2 teaspoons salt
2/3 cup salad oil (I use canola. Olive oil does not work very well)
3 tablespoons milk

Steps:

  • Sift flour, sugar and salt into bowl. Whip oil and milk together. Pour over flour mixture, and mix with a fork. Pat 2/3 of dough into a pie plate. Use filing of your choice. Crumble rest of dough on top (except on cream pies). (I like to add brown sugar, crushed walnuts and cinnamon to the mixture for my apple pie). Bake as for any pie.

Nutrition Facts : Calories 2245.4, Fat 148.2, SaturatedFat 21.3, Cholesterol 6.4, Sodium 3518.5, Carbohydrate 201.3, Fiber 6.8, Sugar 9.1, Protein 27.3

PERFECT PIE CRUST



Perfect Pie Crust image

The perfect pie crust is tender, light, flaky, and golden and lends itself to all of the Thanksgiving favorites.

Provided by Martha Stewart

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

Yield Makes two 8- to 10-inch crusts

Number Of Ingredients 5

1 cup (2 sticks) unsalted butter, chilled, plus more for pie plate
2 1/2 cups all-purpose flour, plus more for rolling out dough
1 teaspoon salt
1 teaspoon sugar
1/4 to 1/2 cup ice water

Steps:

  • Cut each stick of butter into 8 pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine.
  • Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible.
  • Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you've added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon.
  • Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Wrap, and refrigerate for at least 1 hour.
  • Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process.
  • Lightly butter the pie plate. To minimize stretching when moving the dough, roll it around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge.

RUTH'S GRANDMA'S PIE CRUST



Ruth's Grandma's Pie Crust image

This recipe is over 100 years old. My sister-in-law's grandmother said it was a no-fail recipe. It's the best I ever had.

Provided by barbara castodio

Categories     Desserts     Pies

Time 10m

Yield 32

Number Of Ingredients 6

4 cups all-purpose flour
1 ¾ cups shortening
3 tablespoons white sugar
2 teaspoons salt
1 egg
½ cup water

Steps:

  • In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
  • In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 13.1 g, Cholesterol 5.8 mg, Fat 11.5 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 148 mg, Sugar 1.2 g

NO FAIL PIE CRUST I



No Fail Pie Crust I image

I found this recipe years ago, and have not made any other since. This dough freezes very well.

Provided by Lenn

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 10m

Yield 24

Number Of Ingredients 6

2 ½ cups all-purpose flour
1 cup shortening
¼ teaspoon salt
1 egg
¼ cup cold water
1 tablespoon distilled white vinegar

Steps:

  • Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
  • Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
  • Wrap with plastic and chill in a refrigerator until ready to prepare.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g

SARA'S SAUCEPAN PIE CRUST



Sara's Saucepan Pie Crust image

Joyce in Georgia, an "Everyday Food" radio show listener, recently called in to share her mom's saucepan pie crust recipe. Other listeners have been asking about it, so here's the recipe. Enjoy!

Provided by Martha Stewart

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

Number Of Ingredients 3

1/3 cup cooking oil
1/4 cup water
1 cup self-rising flour

Steps:

  • Bring cooking oil and water to boil in a small saucepan -- it takes just a few seconds! Then remove from heat.
  • Add 1 cup flour and stir. It will quickly pull away from the pan and form a ball. Don't overstir.
  • Place into a pie plate (non-greased) and wait a few minutes for it to cool enough so you can touch it with your fingers.
  • Press out evenly into the pan, pushing it up the sides with your fingers. Pinch a decorative edge. That's it!

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