Myownpiecrust Recipes

MY OWN PIE CRUST

My Own Pie Crust image

Make and share this My Own Pie Crust recipe from Food.com.

Provided by Lali8752

Categories Pie

Time 22m

Yield 1 nine inch pie crust

Number Of Ingredients 5

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup oil
2 tablespoons milk, cold

Steps:

Sift flour, sugar and salt into a 9" pie plate.
In a 1 cup measuring cup, whisk together oil and milk and pour over the flour mixture.
Using a fork, mix until completely dampened.
Press the dough evenly over the bottom of the pan, then up the sides and over the rim.
To use as a baked shell, prick the surface of the dough with a fork several times and bake in a preheated 425* oven for 12-15 minutes; cool and fill as desired.
To use as an unbaked shell, just fill with the desired pie filling and bake according to the filling directions.
NOTES: If you want to use the crust for beef pot pies or with any other savory filling, just eliminate the 2 tablespoons sugar.

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

Ingredients

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

PERFECT BAKED PIE CRUST

Perfect Baked Pie Crust image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 35m

Number Of Ingredients 4

Ingredients

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Steps:

Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.

Nutrition Facts : @id https

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There are four ingredients in a standard piecrust: flour, fat, liquid, and salt. Flour forms the structure and bulk of the crust, fat adds flavor and creates a flaky texture, liquid binds the dough and keeps it pliable, and salt enhances the flavor and helps brown the crust.
Always chill the fat (butter, margarine, shortening, or lard) and liquid before you begin. This prevents the fat pieces from getting creamed into the flour.
Add the chilled water one tablespoon at a time, mixing gently with a fork after each addition. You should be able to gently press the dough into a ball.
Split the dough in half. Pat the dough into balls, flattening them slightly, and wrap them in plastic wrap.
Generously dust a clean, dry surface with flour; remove and unwrap one of the discs of dough from the refrigerator.
Carefully pick it up and place the dough into the pie plate so the center point of dough is in the center of the pan.
Unfold the dough, letting the weight of the dough settle it in the bottom and edges of the pan. Without stretching the dough, press the pastry into the pan with your fingertips.
Use kitchen shears or a paring knife to trim the dough to about a half-inch overhang. Save the scraps; you can use those to bulk up thin areas of the crust when you're fluting the edges.

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