My Moms 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

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

MOM'S OIL CRUST PIE SHELL



Mom's Oil Crust Pie Shell image

My mom's favorite pie cookbook is the old Farm Journal's "Complete Pie Cookbook" from 1965... and her copy is well-used and loved, full of clippings and hand-written notes. This recipe is based on the one from there, with modifications to her taste. It works really well for all sorts of pies, especially her Quiche Lorraine (see my other recipes) and pumpkin. Simple and flaky! Makes one 9-inch pie shell with a little left over... Mom takes the leftover and makes it into little snack crackers. :) My sister claims she doesn't like oil crust, but she never knows the difference when Mom uses them in her pies.

Provided by Julesong

Categories     Pie

Time 7m

Yield 1 unbaked pie shell

Number Of Ingredients 4

2 cups sifted flour
1 1/2 teaspoons salt
1/2 cup cooking oil (Mom uses canola)
4 tablespoons cold water (some folks use 2 Tbsp water and 2 Tbsp milk, but Mom prefers the taste of the crust with all water)

Steps:

  • Sift the flour and salt into a large mixing bowl.
  • In a separate bowl, combine the oil and water (and milk, if using 2 Tbsp water and 2 Tbsp milk).
  • Pour liquid mixture all at once into the sifted mixture, and then - with your hands - press the dough into a smooth ball. Be careful not to overwork the dough or it can become tough; it will be somewhat crumbly and soft.
  • To use, press the dough into the pie shell and shape the edges into flutes with your fingers. If there are thin spots, the dough is soft enough to easily to press extra into them with no worries.
  • Note: use any left over pieces of dough by baking them into little snack crackers. This dough freezes and thaws really well!

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

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