My Dads Pie Crust Recipes

MY DAD'S PIE CRUST

My Dad's Pie Crust image

Daddy was the baker in our house. He was most fond of pie, but just couldn't make a descent crust to save him, until he found this recipe in either a Betty Cocker or Better Homes and Gardens cookbook. I don't know which (this was forty-five some years ago). I have looked on Zaar for a recipe like this - and while they are similar they aren't Daddy's. Word to the wise - roll the dough out between two pieces of wax paper - the only way. Do not double the recipe for two crusts - just doesn't work. I make one crust at a time and store in the fridge while making the next. We are crust fiends in our house - so I always make a thicker crust then this recipe produces. I make three portions of this recipes for a two crust pie (1 and 1/2 per crust). Prep time includes cooling time. Cooking times depends on for what you are using the crust. Patience Grasshooper - it will be worth it.

Provided by LauraBlueEyes

Categories < 60 Mins

Time 50m

Yield 1 8 inch

Number Of Ingredients 5

Ingredients

1 cup flour
2 tablespoons flour
1/2 teaspoon salt
1/3 cup oil
cold water

Steps:

Add 1 cup plus 2 T flour to mixing bowl.
Add salt and mix with fork.
Add oil and mix with fork just until combine (will be crumbly).
Add COLD water (I have a cup of water with ice cube set up for this) 1 T at a time. Mix and add water until a ball of dough forms.
Put in the fridge and let rest for 15 to 30 minutes (I don't always wait - but it is better if you do).
Roll out between two pieces of wax paper.
Lift the top piece of paper off the crust.
Lift the bottom paper with the crust to the pie pan and invert.
Peel the wax paper from the crust.
Fit and crimp: fill or bake blind if one crust.
Fit, fill and repeat if two crust.
I estimate that this makes an 8 inch pie crust see my notes about the amount of crust I use for a 9 inch.
Bake according to your pie recipe.

DAD'S FAVORITE PIE CRUST

Dad's Favorite Pie Crust image

This crust is very simular to a couple others posted here. :) I've used this one MANY times and it's always delicious.

Provided by Carol

Categories Pie

Time 1h

Yield 2 pies with lids

Number Of Ingredients 8

Ingredients

4 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon sugar
1 2/3 cups shortening
1 egg
1 tablespoon cider vinegar
5 tablespoons cold water

Steps:

In a large bowl sift together flour, salt, baking powder and sugar.
Using a pastry cutter, cut in shortening.
(Should make small crumbles.).
In a measuring cup, measure water, vinegar and egg.
Mix well.
Pour liquid into shortening mixture.
Blend together but don't over work dough.
Divide into 4 balls.
Makes two pies with lids or 4 pie crusts.
**Ibake my pies at 425 for 40-50 minutes.
**Freezes well.

Nutrition Facts : Calories 2485.3, Fat 175.9, SaturatedFat 43.9, Cholesterol 105.8, Sodium 1385.4, Carbohydrate 197.9, Fiber 6.8, Sugar 7.2, Protein 29

GRANDMA'S SECRET PIE CRUST

Grandma's Secret Pie Crust image

The secret's out! A great basic pie crust recipe.

Provided by Felicia Bass

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Yield 16

Number Of Ingredients 6

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 ¼ cups shortening
1 egg, beaten
1 tablespoon distilled white vinegar
4 tablespoons water

Steps:

In large bowl mix flour and salt. Cut in shortening with two butter knifes.
In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
Roll out dough, and fit into two 9 inch pie pans.
Bake at 425 degrees F (220 degrees C) for 12 minutes.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 17.9 g, Cholesterol 11.6 mg, Fat 16.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.1 g, Sodium 150.3 mg, Sugar 0.1 g

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