Pie Crust Non Soggy Recipes
NO FAIL PIE CRUST I
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
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
MY NO ROLL PIE CRUST
The only pie crust I will use anymore. Its flaky and slightly sugary and oh so easy to do. Note: due to some major discrepencies please use a good quality oil, preferably a vegetable and a good name brand like Mazola, it may not seem like it will make a difference but in the end it will, also use new oil not something that has been sitting around for a while.
Provided by LAURIE
Categories Pie
Time 25m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix dry ingredients together with a fork in a pie pan.
- Make a well in the center and add the oil and milk.
- Mix with a fork til it makes a ball.
- Flatten and press into the pan in pie crust shape and flute the edge.
- Bake at 375 for 10-12 minutes until golden.
- One crust pie, excellent for cream pies and crumb topped baked pies.
Nutrition Facts : Calories 283, Fat 18.7, SaturatedFat 2.5, Cholesterol 0.7, Sodium 390.7, Carbohydrate 25.5, Fiber 0.8, Sugar 1.5, Protein 3.4
PIE CRUST (NON-SOGGY)
I use this for all one crust pies, e.g. pumpkin, pecan, etc. It stays crisp on the bottom. You must use butter because margarine does not work well and gives a rubbery crust. I think it came out of a Gourmet magazine many years ago. Should be chilled at least 2 hrs. after mixing.
Provided by waynejohn1234
Categories Dessert
Time 10m
Yield 1 pie crust
Number Of Ingredients 5
Steps:
- Sift flour and salt.
- Cut butter and shortening into small bits and blend in with a pastry blender.
- Add water a teaspoon at a time.
- Knead lightly just to make smooth.
- Chill.
Nutrition Facts : Calories 1405.9, Fat 96.2, SaturatedFat 50.4, Cholesterol 183.2, Sodium 1075.8, Carbohydrate 119.3, Fiber 4.2, Sugar 0.5, Protein 16.9
NO ROLL PIE CRUST II
I never could figure out how to roll out a pie crust so my grandma gave me this wonderful recipe when I was ten, and I still use it, it's really easy!
Provided by LAURA_1221
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 23m
Yield 8
Number Of Ingredients 5
Steps:
- In a 9 inch pie plate, sift flour, sugar and salt. make a well in the center and pour in oil and milk. Mix with a fork, then press into the bottom and sides of pie plate.
- To bake: Preheat oven to 450 degrees F (230 degrees C.) Bake for 8 to 10 minutes, or until golden brown.
Nutrition Facts : Calories 213 calories, Carbohydrate 18.6 g, Cholesterol 0.3 mg, Fat 14.3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 147.4 mg, Sugar 0.8 g
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7 TIPS TO HELP YOU AVOID A SOGGY PIE CRUST - BEST RECIPES …
From cbc.ca
- Use less water. Use the liquid amount as a guideline and sprinkle it on a tablespoon at a time just until your dough comes together. The pastry should still be shaggy but stay together when you press it.
- Blind-bake your crust. To do this, line your pie plate with your pastry then line the pastry with parchment paper, leaving a little overhang. Fill the parchment-lined pastry all the way up to the top with pie weights or dried beans, pressing them down firmly.
- Fight the puff a better way. Some recipes suggest you poke holes in the crust to stop it from puffing up. The danger with this is the liquid from your filling can seep down into these holes, making the base soggy.
- Egg wash. Before you add your filling, brush your blind-baked shell with egg wash (beat an egg with a tablespoon of water) and bake for another 5-10 minutes until the egg solidifies and seals it.
- Seal your crust with chocolate. If the flavour pairs with your cream or custard pie filling, skip the egg wash and brush a layer of melted dark or white chocolate over the cooked pie crust.
- Drain the fruit. If you're making a fruit pie, drain your fruit first by placing a colander over a bowl to catch the juices. This is especially important when you're using frozen or particularly juicy fruits.
- Use thickeners. Don't skimp out on the cornstarch, flour, or other thickeners that may be in the pie filling recipe. They will help to thicken the liquid in the filling so it doesn't seep into the pie crust and make it soggy.
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