Nancys Pie Crust Recipes

APPLE PIE WITH CHEDDAR CHEESE CRUST

Steps:

• For the pie crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes.
• For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
• Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.
• Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes.
• Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.

NANA'S PIE CRUST

Steps:

• In medium mixing bowl combine flour, salt and sugar.
• Cut in crisco. This means to use a fork and mash the crisco in until it look like tiny balls in with the flour.
• Add water.
• On floured surface put half the dough. Flour the outside of your dough thoroughly and your rolling pin.
• Roll out dough to fit your pan. Remember to flour dough regularly throughout rolling.
• To move dough into pan, double over and gently move. If dough breaks you can roll out again, but remember the more you roll your dough the "tougher" it gets.
• Brush top crust with milk for a beautiful golden brown.

AUNT NANCY'S FLAKY PASTRY CRUST

Steps:

• Cut shortening into flour with a pastry blender or with two butter knives until it resembles a coarse meal.
• Add cold water gradually and mix until the flour/shortening comes together to form a ball that holds its shape and is not sticky. If necessary, add more water or flour.
• Divide ball in two, and roll each separately into a circle large enough to fit your pie pan.
• For a double crust filled pie, place one shell into pie pan. Add pie filling and top with other crust. Bake as directed on pie filling recipe.
• For 2 single crust pies, place each shell into 2 pie pans, add filling and bake as directed on pie filling recipe.
• For 2 single crust pre-baked shells, place each shell into a pie pan and bake at 400 degrees for 10 minutes or until golden brown. Cool before filling.

NANCY'S PIE CRUST

Steps:

• Roll it on a floured surface. This makes enough for a one crust pie. Depending on pie filling, you may want to add a teaspoon or more of sugar. The most important thing is to handle or roll the mixture as little as you can. The crust gets tough the more it is rolled.

FROM SCRATCH PUMPKIN PIE

Steps:

• For the pumpkin: Preheat the oven to 375 degrees F.
• Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
• For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
• Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
• Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
• For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth. Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
• Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
• Decorate with whipped cream before serving, if using.

RUTH'S GRANDMA'S PIE CRUST

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.