Pie Crust For Five Recipes
PIE CRUST
Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h45m
Yield One 9-inch single pie crust
Number Of Ingredients 4
Steps:
- In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
- Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
EASY PIE CRUST
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
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.
FOUR INGREDIENT PIE CRUST
One of the simplest and flakiest pie crust ever. My mom taught me how to make this when I was little and people love it. When I got older I found out that wax paper dusted with flour makes it easy to transfer. Most people work WAY too much flour into their crust. The key is just enough that its not super tacky.
Provided by Stormwarning
Categories Dessert
Time 30m
Yield 2-3 Crust, 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Mix together salt and flour.
- Blend in shortening until crumbling.
- Add water and mix to form a ball.
- Roll in flour to coat (lightly).
- Roll out pie crust with rolling pin VERY thin (about 1/8th of an inch thick).
- Cut out your crust and transfer to pan.
- Use a fork to poke holes in bottom of crust before filling or baking.
- Bake at 350°F 10-15 minutes unless filled.
Nutrition Facts : Calories 226.7, Fat 17.3, SaturatedFat 4.3, Sodium 49.1, Carbohydrate 15.9, Fiber 0.6, Sugar 0.1, Protein 2.1
PIE CRUST FOR FIVE
I came across this recipe when I was in High school homech class 32 years ago. I have used this faithfully since I usually make more than one pie at a time. I also get alot of great comments on this crust. Whatever I don't use I place in the pie plate and freeze for a handy pie making day.
Provided by Mama Ts Kitchen
Categories Dessert
Time 30m
Yield 5 Pies
Number Of Ingredients 5
Steps:
- Mix flour, sugar and salt with crisco til course.
- Beat egg and add enough cold water to make one cup.
- Mix together til moist and refrigerate til use.
- Bake @ 400 for 10 minute by itself.
Nutrition Facts : Calories 1214.1, Fat 84.2, SaturatedFat 25.4, Cholesterol 42.3, Sodium 1411.8, Carbohydrate 100.5, Fiber 3.4, Sugar 5.5, Protein 14.2
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- Cut butter into tablespoons. Add to the dry ingredients. Using a pastry blender, cut butter into pea-size pieces.
- Add 6 tablespoons of water, using a fork, mix until combined. If too dry, continue adding water until the crust comes together and is clumpy. It should be shaggy and slightly dry.
- Turn the mixture onto a lightly floured surface. Fold the dough into itself (kneading lightly) until it comes together. Form it into a ball and divide into two. Pat into flat discs and wrap tightly in plastic wrap. Refrigerate for 2 hours.
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