My Moms Original Pie Crust Recipes

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NO BUTTER PIE CRUST, MY MOM'S BEST



No Butter Pie Crust, My Mom's Best image

This oil-based crust is tender, flaky, and flavorful-everything you want in a pie crust. The dough for this crust is not chilled, so it's rolled out between sheets of waxed paper. The texture of the dough depends on many factors like humidity and how the flour and oil are measured. It's best to scoop the flour into the measuring cup lightly, then level the top of the cup. Use a liquid measuring cup to measure the oil (like a glass Pyrex measuring cup with pour spout) to ensure the oil is measured properly. The dough should be fairly soft and pliable, not cracking and dry. If you've added all of the water and the dough still needs some elasticity, slowly add more oil, 1 teaspoon at a time. Use a pie plate with a flat rim for easy crimping. Recipe is based on Betty Crocker's, and makes one double crust pie. Use the 10-inch double crust recipe for single-crust pies (more dough to work with for crimping the edges; tuck the extra under the perimeter before crimping).

Provided by Maureen Abood

Number Of Ingredients 10

1 3/4 cups unbleached, all-purpose flour
1 teaspoon kosher salt, or 1/2 teaspoon table salt
1/2 cup plus 1 teaspoon vegetable, canola, or other neutral oil
4 tablespoons ice water
1/4 cup milk (of any sort, to top the unbaked pie to encourage browning)
2 2/3 cup unbleached, all-purpose flour
1 1/2 teaspoons kosher salt, or 3/4 teaspoon table salt
3/4 cup plus 1-2 teaspoons vegetable, canola or other neutral oil
5 - 6 tablespoons ice water
1/4 cup milk (of any sort)

Steps:

  • In a medium bowl, whisk together the flour and salt. Add the oil, all but the extra teaspoon, and lightly stir with a metal spoon until most of the flour is incorporated and pea-sized meal forms. There will be some larger clumps of dough too.
  • Add the water 1 tablespoon at a time, incorporating after each addition. The dough should be soft and pliable, not cracking and dry. Add another teaspoon of oil to get there if needed, but do not add extra water. Divide the dough in half.
  • Tear off two 15" sheets of waxed paper. Wipe the work surface with a sponge dampened with cold water to keep the paper from slipping. Place one sheet of waxed paper on the damp surface lengthwise in front of you, and place half of the dough in the center of the paper. Shape the dough into a flat disk and cover with the other sheet of paper lengthwise.
  • Roll the dough, starting from the center of the disk and working your way out in every direction (think of working around the clock). The dough and paper do not turn; they stay fixed. As the rolling pin moves to the outer edges of the dough, be careful not to press to hard or else the dough will get too thin at the edges. Press more in the center, less at the edges, as you roll.
  • Roll the dough 2 inches larger than the pie pan, making room for the dough to slide down into the pan and still cover the rim. The crosswise edges of the waxed paper can serve as a guide at 12 inches. Roll to that edge for a 10" crust, and just inside at 11 inches for a 9" crust. If the dough is rolled beyond the waxed paper, just scrape under it with a thin, sharp knife or spatula to loosen it before picking the crust up off the counter.
  • Peel off the top piece of waxed paper and discard. Place the pie plate right next to the crust. Pick up the crust with its paper and invert it over the pie plate. Move the crust to arrange it evenly over the rim of the plate. Remove the waxed paper and discard. Gently lift the edges of the crust and ease the crust into the pan. Trim the crust all the way around the rim right up against the rim. If an area is short of the rim, patch it with trimmings.
  • Fill the pie with filling (usually 5-6 cups of sugared fruit with some starch like flour or cornstarch or tapioca to hold it together), then roll the second half of the dough for the top crust just as you did the bottom crust, but roll this circle slightly smaller than the bottom crust (about an inch smaller). After the top crust has been arranged over the pie, trim the crust so that there is ½-1 inch overhang of the top crust beyond the rim. Tuck that overhang under the bottom crust all around the rim. This seals the pie and prevents drips.
  • Crimp the edges of the pie in a rope design: place your thumb on the pastry rim at an angle and firmly pinch the dough between thumb and bent index finger. Push down into the rim as you pinch. Make the next pinch with thumb resting against the last pinched edge.
  • Cut vents decoratively in the top. Rub or brush the entire top of the pie with milk. Cover the edges of the pie with a pie guard or pieces of foil, crunching it well so it stays in place. The foil is not a perfect science; just get it to cover as much of the edge as possible.
  • Bake as directed depending on your pie filling. A general rule is 425 degrees for 50 minutes or so, until a fruit filling is bubbling vigorously and the crust is golden brown. Remove from the oven and cool; the filling will firm up some as the pie cools, so it's always best to bake your pies early in the day on the day they will be served.. Serve lukewarm or at room temperature. The pie will keep on the kitchen counter for a couple of days, loosely covered with waxed paper or foil.

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 BEST PIE CRUST RECIPE



Mom's Best Pie Crust Recipe image

Provided by Dishin' With Di

Yield Two - 9 Inch Pie Crusts

Number Of Ingredients 14

2 cups all-purpose flour - measured by pouring not scooping - plus more for rolling
1 Tablespoon sugar
1/4 cup unsalted butter - cut into small pieces - cold
1/2 cup shortening - cut into small pieces - cold
1 teaspoon salt
4-5 Tablespoons ice water
Deep Dish Double Crust
2 2/3 cups all-purpose flour - measured by pouring not scooping - plus more for rolling
4 tsp. sugar
1/3 cup unsalted butter - cut into small pieces - cold
2/3 cup shortening - cut into small pieces - cold
1 teaspoon. salt
6-8 Tablespoons ice water
For savory pies, omit sugar

Steps:

  • In a large bowl, whisk together the flour, sugar and salt, until thoroughly combined. Add the cold shortening and butter. Cut in with a pastry cutter or two knives, until the mixture combines into small pieces no larger than the size of peas and resembles coarse meal. See video. Gradually add the cold water one tablespoon at a time and toss with a fork, until the mixture begins to stick together and starts to clean the sides of the bowl. It usually takes me about 5 tablespoons of water, for a regular double crust, but this varies. Test the dough by grabbing some and pressing it between your fingers to see if it sticks together. If it doesn't, add a little more water, toss to combine and check it again. See Video. With your hands, gather the dough and press it into a ball. Divide the dough in half. Places each dough ball onto a piece of plastic wrap and flatten into a disk about one half inch thick. Wrap the dough in the plastic wrap and place in the refrigerator for at least one hour or overnight, before rolling. If only using one dough disk, the other can be placed in a freezer-safe bag and frozen for 3-4 weeks and then defrosted in the fridge. Before rolling the dough, lightly flour your work surface, rolling pin and the dough. Place your rolling pin in the center of the dough and roll forward and back. Avoid rolling to the very edge. Lift the dough and turn it slightly, as you roll. To prevent the dough from sticking, place a little more flour on your surface every few turns and lightly flour you rolling pin when needed. If the edges begin to come apart, press them back together, as you roll. If the dough sticks to the surface, don't try to pick it up with your fingers or it will tear. Lightly flour a spatula (the kind for flipping eggs) and gently slide it under the dough to release it from the surface and then add a little flour to the surface and continue rolling. Sticking like this usually means the dough is getting too warm, so try to work quickly. Measure the dough: Take your pie plate and turn it over and place it on your rolled dough. There dough should be about 1-2 inches larger than your pie plate. To move the dough to the plate: Lightly flour your rolling pin. Starting at the top of the dough, gently roll the dough around the rolling pin, towards you. Slide your pie plate in front of you, and then lift the rolling pin, so that you're holding the dough above your plate. Starting at the part of the plate closest to you, leave about 1-2 inches overhang in the front and then unroll the dough into the pie plate. Once the dough is in the plate, gently position it evenly, if necessary and gently press the dough into the plate. Handling the dough too much or pulling on it, can cause shrinkage, so be gentle. If you notice any small holes or tears in the dough, try to lightly press them together with your finger. If necessary, take a small piece of dough from the excess and create a patch, by pressing the dough gently over the tear and smoothing it out. You can also do this, if you see any very thin spots. Excess dough can be trimmed. Edges can be tucked under and sealed, pinched, or pressed down with the tines of a fork. Cover the dough lightly with plastic wrap and refrigerate for 30 minutes, before filling and baking. Enjoy! Notes: 1) Use the Deep Dish Double Crust for a regular double crust pie if desired, especially if you're new at making pies. It will give you some extra dough to work with. 2) The dough must be chilled for at least one hour before rolling, but longer is better. I prefer overnight whenever possible. If the dough is not cold enough, the butter and shortening will soften quickly making the dough difficult to roll. Enjoy!! Recipe by: Diane Kometa

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.

MOM'S CREAM CHEESE PIE



Mom's Cream Cheese Pie image

Provided by Food Network

Categories     dessert

Time 4h45m

Yield 6 to 8 servings

Number Of Ingredients 11

1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 cup confectioners' sugar
1 teaspoon ground cinnamon
12 ounces cream cheese, at room temperature
3/4 cups granulated sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
1 cup sour cream
3 1/2 tablespoons granulated sugar
1 teaspoon vanilla extract

Steps:

  • For the graham cracker crust: Preheat the oven to 350 degrees F.
  • Combine the graham cracker crumbs, melted butter, confectioners' sugar and cinnamon in a small bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely before filling. Leave the oven on.
  • For the cream cheese filling: Put the cream cheese, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on.
  • For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.

GRANDMOTHER'S SUPER FLAKY PIE CRUST



Grandmother's Super Flaky Pie Crust image

This pie crust is delicious for all pies. with all the butter in it, this crust always bakes perfectly, and is never tough. i got this from my Grandmother. The secret to this flaky, buttery soft pie crust is all in the margarine.

Provided by Elisebeth

Categories     Dessert

Time 45m

Yield 2 pie crusts

Number Of Ingredients 3

2 cups all-purpose flour
3/4 cup margarine, softened
3 tablespoons water (as needed)

Steps:

  • preheat oven to 350 F degrees (Fahreinheit).
  • pour flour into medium bowl, add margarine using pastry blender (or crisscrossing with knives) until lumps are slightly smaller than pea-size.
  • Add water. mix gently with fork until dough comes away from the sides of bowl. (you may need more water) be very gentle, and try not to mix too much.
  • transfer half of dough to a sheet of wax paper lightly sprinkled with flour. sprinkle a little flour onto top of pie dough.
  • cover pie dough with another sheet of wax paper.
  • roll out so the pie crust is level, and not too thick in one place, or too thin in another. (about 11 or 12 inches in diameter).
  • peel off top layer of wax paper from dough, and place pie pan on top of dough. carefully slide your hand underneath bottom layer of wax paper, and flip.
  • Then,carefully peel the wax paper from pie dough, and ease into pan.
  • repeat steps 4-8 with other half of dough.
  • Bake for 15 min, or so or until golden brown in color.
  • Fill with any pie filling!

Nutrition Facts : Calories 1063.3, Fat 69.3, SaturatedFat 12, Sodium 800.7, Carbohydrate 96.2, Fiber 3.4, Sugar 0.3, Protein 13.7

EASIEST PIE CRUST EVER!



Easiest Pie Crust Ever! image

For years I used my mom's old pie crust recipe, then she got me a cookbook for Christmas that had this pie crust in it. I was sold. It's easy, delicious and bakes perfectly.

Provided by kneeling_redhead

Categories     Pie

Time 10m

Yield 1 crust, 6-8 serving(s)

Number Of Ingredients 4

1 1/2 cups sifted all-purpose flour
3/4 teaspoon salt
1/3 cup vegetable oil
1/4 cup ice water

Steps:

  • In a medium bowl, mix flour and salt.
  • Add oil and water all at once to flour.
  • With a fork, stir until mixture holds together.
  • Shape dough into a ball and flatten.
  • Roll between two pieces of wax paper to a 12" diameter.
  • Peel off one piece of wax paper and invert dough, paper side up, into a 9" pie plate.
  • Peel off second piece of paper. Ease an fit pastry into plate. Trim and flute edges.
  • NOTE: DO NOT pierce pie crust. Fill as desired and bake according to pie recipe.
  • Can be doubled for a 2 crust pie.

Nutrition Facts : Calories 220.7, Fat 12.4, SaturatedFat 1.6, Sodium 291.5, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2

MY MOM'S RASPBERRY PIE FILLING



My Mom's Raspberry Pie Filling image

My Mom makes the best berry pie in the world. Her crusts are homemade with flour, water, and a great no trans-fat shortening. The filling is so easy it hardly warrants an entry but it's just so wonderful I had to share.

Provided by Ingen

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening, plus
1 tablespoon shortening
2 -3 tablespoons cold water
4 cups raspberries, buy them when they're in season and freeze them in two-cup portions
1/2 cup flour
1 cup sugar, if you're using a sweeter berry like strawberries you can cut the sugar

Steps:

  • Preheat oven to 425 degrees.
  • Crust:.
  • Combine flour and salt in a medium bowl.
  • Cut in shortening with either a fork or pastry blender.
  • Sprinkle in cold water 1 teaspoon at a time until flour is moist enough to form a dough.
  • On a lightly floured surface, role the ball of dough out into an 8 inch circle.
  • Repeat above steps to make second crust.
  • Place first crust into pie plate and set second crust aside
  • Filling:.
  • Combine all ingredients in a large mixing bowl.
  • Pour mixture into a 8 inch pie plate lined with one crust.
  • Lay other crust on top, trim edges and minutes.
  • Bake at 425 for 30 minutes or until crust is golden brown.

Nutrition Facts : Calories 303.6, Fat 10.8, SaturatedFat 2.6, Sodium 146.8, Carbohydrate 50.2, Fiber 4.6, Sugar 27.7, Protein 3.2

MY FAVORITE PIE CRUST



My Favorite Pie Crust image

This is my Mother's pie crust - hands down-the best! I have not included the baking directions because it depends upon the filling you decide to use.

Provided by WiGal

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 4

1 cup flour
1 dash salt
1/4 lb margarine (1/2 cup)
1 tablespoon water, icy cold

Steps:

  • Set out the solid margarine stick for a while on the kitchen counter to soften it.
  • Mix flour, salt,and margarine with one hand in small bowl-1 1/2 quart size. You do not want the mixture to get too warm. Use your other hand to hold bowl or use 2 knives which is what I do.
  • Mix until you have pea-sized pebbles.
  • Chill for 30 minutes (or freeze and later defrost and continue with remaining directions).
  • Remove bowl from refrigerator; add 1 tablespoon of icy cold water. Add more if you need to.
  • Mix with one hand until mixture sticks together in a ball. Use other hand only to hold the bowl.
  • Put additional flour onto counter and rolling pin.
  • Roll dough into a circle for your pie.

Nutrition Facts : Calories 211.8, Fat 15.4, SaturatedFat 3.2, Sodium 204.7, Carbohydrate 16.1, Fiber 0.6, Sugar 0.1, Protein 2.3

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

OUR FAVORITE PIE CRUST



Our Favorite Pie Crust image

The pastry blender is a useful tool to evenly incorporate ice water into the flour-and-butter mixture. Adding just a little ice water at a time ensures that the dough attains the right texture.

Provided by Martha Stewart

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

Time 3h30m

Yield Makes 1 crust

Number Of Ingredients 5

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
2 tablespoons ice water, plus 2 more, if needed

Steps:

  • In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
  • Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
  • Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
  • Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.
  • Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.

EASY PIE CRUST



Easy Pie Crust image

Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.

Provided by Martha Stewart

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

Time 1h40m

Yield Makes 2

Number Of Ingredients 4

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into pieces

Steps:

  • To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
  • Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
  • Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
  • To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
  • Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
  • Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

BASIC PIE DOUGH



Basic Pie Dough image

Make your own pie dough and pass on the store-bought stuff with this foolproof recipe. The milk adds a little more fat and makes rolling out the dough much simpler.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 1 double-crusted 9- or 10-inch pie

Number Of Ingredients 4

2 cups all-purpose flour
1 teaspoon coarse salt
1 cup (2 sticks) cold, unsalted butter, cut into pieces
1/2 cup cold milk or water

Steps:

  • In a large bowl or in the bowl of a food processor, combine the flour and salt. Add the butter and cut in or pulse until the mixture resembles a coarse meal. (To "cut in" means to mix cold fat such as butter with dry ingredients to form small pieces.) Pour in the milk. Combine just until the dough holds together in a ball.
  • Turn the dough onto a piece of plastic wrap and lift the sides toward the middle to press them together. Cut the dough in half. Form each piece into a disk and wrap in plastic. Refrigerate for at least 15 minutes. If the dough has been refrigerated in advance, remove 15 minutes before using.

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

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

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST



Mom's Fabulous Chicken Pot Pie with Biscuit Crust image

This chicken pot pie with biscuits is easy to make with leftover chicken or rotisserie chicken from the supermarket for a cozy, comforting dinner. It's full of fresh vegetables for added flavor but you can use frozen vegetables for even quicker prep.

Provided by Pam

Categories     Chicken Pot Pie

Time 1h10m

Yield 8

Number Of Ingredients 15

¼ cup butter
1 small onion, chopped
3 medium celery ribs, chopped
3 medium carrots, chopped
⅔ cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
⅔ cup half-and-half cream
salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
1 large egg yolk, beaten
1 tablespoon water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium-low heat. Add onion, celery, and carrots and cook, stirring occasionally, until tender, about 15 minutes.
  • Stir in peas, flour, parsley, and thyme and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes.
  • Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Stir in cooked chicken, and season with salt and pepper.
  • Transfer chicken, vegetables, and sauce into a 7x11-inch baking dish. Arrange biscuits on top of the filling.
  • Beat egg yolk with water in a small bowl. Brush mixture over the biscuits.
  • Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbly, 20 to 25 minutes.
  • Remove from the oven and let rest for 10 minutes before serving.

Nutrition Facts : Calories 412 calories, Carbohydrate 30.3 g, Cholesterol 64.7 mg, Fat 22.7 g, Fiber 1.6 g, Protein 19.6 g, SaturatedFat 10 g, Sodium 708.2 mg

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.

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MOM'S PIE CRUST RECIPE | LAND O’LAKES
moms-pie-crust-recipe-land-olakes image
2017-02-15 Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie …
From landolakes.com
4.1/5 (11)
Category Crust, Pie, Dessert
Servings 2
Calories 340 per serving
  • 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.
  • For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.
  • For 2-crust pie, roll out remaining ball of dough on lightly floured surface to 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.


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