Momspiecrust 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.

MOM'S LARD PIE CRUST



Mom's Lard Pie Crust image

Mom always knew the best pie crusts are made with lard. The results of this recipe is one of the flakiest crusts I have ever had. It is so easy too!-Virginia Jung, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1-10-inch crust.

Number Of Ingredients 4

1-1/2 cups all-purpose flour
Pinch salt
1/2 cup lard
3 to 4 tablespoons cold water

Steps:

  • In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle in water, a tablespoon at a time, until pastry holds together. Shape into a ball; chill for 30 minutes. On a lightly floured surface, roll dough to 1/8-in. thickness. Transfer to a 10-in. pie plate. Flute edges; fill and bake as pie recipe directs.

Nutrition Facts : Calories 201 calories, Fat 13g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 19mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

3 INGREDIENT EASY OIL PIE CRUST



3 Ingredient Easy Oil Pie Crust image

This is Mom's pie crust. I've never seen a flakier crust anywhere. This is so easy it just makes other crusts seem like work.

Provided by fame869

Categories     Dessert

Time 10m

Yield 2 crusts

Number Of Ingredients 3

2 cups flour
1/2 cup oil (preferably canola)
5 tablespoons water

Steps:

  • Mix oil and water and add to flour to form dough.
  • Divide into two equal parts.
  • Roll between wax paper.
  • Cook pie as required.
  • Easy, Easy.

Nutrition Facts : Calories 936.8, Fat 55.7, SaturatedFat 7.2, Sodium 3.6, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9

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Category Crust, Pie, Dessert
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  • Combine flour and salt in large bowl; cut in butter and shortening until mixture resembles coarse crumbs.
  • Combine cold water, egg and vinegar in bowl. Add egg mixture to flour mixture; mix, with fork, just until flour is moistened. Divide dough in half; shape each half into a ball. Flatten slightly; wrap each ball of dough in plastic food wrap. Refrigerate at least 1 hour.
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