Piecrust Recipes

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EASY PIE CRUST



Easy Pie Crust image

This recipe was given to me by a friend of mine many years ago and I enjoy it because it has a different taste and is so easy to fix.

Provided by B1BMOM

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 25m

Yield 8

Number Of Ingredients 5

1 ½ cups all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
½ cup vegetable oil
2 tablespoons milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
  • Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.

Nutrition Facts : Calories 215 calories, Carbohydrate 19.1 g, Cholesterol 0.3 mg, Fat 14.3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 292.7 mg, Sugar 1.3 g

PERFECT PIE CRUST



Perfect Pie Crust image

Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.

Provided by Ina Garten

Categories     dessert

Yield 2 (10-inch) crusts

Number Of Ingredients 6

12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

Steps:

  • Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

PIE CRUST



Pie Crust image

Alton Brown's Pie Crust recipe from Good Eats on Food Network is buttery, flaky and infinitely adaptable.

Provided by Alton Brown

Time 1h40m

Yield 1 (9-inch) piecrust

Number Of Ingredients 6

3 ounces (6 tablespoons) butter, chilled
1 ounce (2 tablespoons) lard, chilled
6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
1/2 teaspoon table salt
1/4 cup ice water, in spritz bottle
Approximately 32 ounces of dried beans, for blind baking

Steps:

  • Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
  • In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
  • Preheat oven to 425 degrees F.
  • Place 2 metal pie pans in the refrigerator to chill.
  • Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary, leaving an edge for meringue to adhere to. Poke holes in dough and place in refrigerator for 15 minutes.
  • Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.

PIECRUST



Piecrust image

Provided by Food Network

Time 55m

Yield 2 pie crusts

Number Of Ingredients 5

5/6 cup all-purpose flour
1/4 teaspoon salt
6 tablespoons unsalted butter
2.25 ounces regular cream cheese
1 tablespoon ice water

Steps:

  • In a food processor, combine flour and salt and pulse for a few seconds. Next add 1 1/2 tablespoons of the butter and the cream cheese and process for 15 seconds. Then, add the remaining 4 1/2 tablespoons butter and process for 6 seconds. Finally, add 1 tablespoon ice water and pulse 4 times. Empty the contents of the processor into a plastic bag and knead, so your warm hands don't touch the dough. Form a flat round. Keep the dough in the bag and chill for 45 minutes before rolling out. Place in a pie dish, add your favorite filling and cook accordingly.

BEST EVER PIE CRUST



Best Ever Pie Crust image

You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.

Provided by Jean Haseloh

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 20m

Yield 16

Number Of Ingredients 4

2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
½ cup water

Steps:

  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
  • Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

Nutrition Facts : Calories 170.1 calories, Carbohydrate 11.9 g, Fat 13 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 145.9 mg

EASY PIE CRUST



Easy Pie Crust image

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

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into pieces

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.

BUTTER FLAKY PIE CRUST



Butter Flaky Pie Crust image

Butter makes this buttery flaky recipe the perfect crust for your pie!

Provided by Dana

Categories     Desserts     Pies     Pie Crusts     Pastry Crusts

Time 4h15m

Yield 8

Number Of Ingredients 4

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup butter, chilled and diced
¼ cup ice water

Steps:

  • In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  • Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g

PERFECT PIE CRUST



Perfect Pie Crust image

The perfect pie crust is tender, light, flaky, and golden and lends itself to all of the Thanksgiving favorites.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes two 8- to 10-inch crusts

Number Of Ingredients 5

1 cup (2 sticks) unsalted butter, chilled, plus more for pie plate
2 1/2 cups all-purpose flour, plus more for rolling out dough
1 teaspoon salt
1 teaspoon sugar
1/4 to 1/2 cup ice water

Steps:

  • Cut each stick of butter into 8 pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine.
  • Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible.
  • Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you've added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon.
  • Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Wrap, and refrigerate for at least 1 hour.
  • Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process.
  • Lightly butter the pie plate. To minimize stretching when moving the dough, roll it around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge.

PIECRUST FOR BLUEBERRY PIE



Piecrust for Blueberry Pie image

Use this recipe when making our Blueberry Pie or Peach-Raspberry Pie.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Yield Makes two 9-inch crusts

Number Of Ingredients 5

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 pound (2 sticks) cold unsalted butter
5 tablespoons ice water

Steps:

  • Place the flour, salt, and sugar in a food processor, and process for a few seconds to combine. Cut the butter into small pieces, add to flour mixture, and process until mixture resembles coarse meal, about 10 seconds. (To mix the dough by hand, combine flour, salt, and sugar in a large bowl. Using a pastry blender or two knives, cut in butter until mixture resembles coarse meal.)
  • Add ice water in a slow, steady stream, through feed tube of food processor with machine running, just until the dough holds together. Do not process for more than 30 seconds. (If hand mixing, mix in ice water with a fork until dough comes together.)
  • Divide the dough in half, and turn each half out onto a piece of plastic wrap. Press each half into a flattened circle, and wrap it in the plastic. Refrigerate piecrust for at least 1 hour before using for pies.

EASY PIE CRUST



Easy Pie Crust image

Even novice bakers who shy away from homemade pie pastry can't go wrong with this recipe. It is easy to roll out and produces a tender, flaky crust every time.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield pastry for a single- or double-crust pie (9 or 10 inches).

Number Of Ingredients 12

INGREDIENTS FOR SINGLE-CRUST PIE
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
1-1/2 teaspoons white vinegar
2 to 3 tablespoons 2% milk
INGREDIENTS FOR DOUBLE-CRUST PIE
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
1 tablespoon white vinegar
5 to 6 tablespoons 2% milk

Steps:

  • In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball is formed. Cover and refrigerate for 30 minutes or until easy to handle. , For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions., For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.

Nutrition Facts : Calories 132 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

PIE CRUST



Pie Crust image

Here are every kind of pie crust you would ever want to make, and the best homemade crusts you will ever taste

Provided by paula giles

Categories     Pie

Time 30m

Yield 2 pie crusts

Number Of Ingredients 21

1/3 cup Crisco
1 teaspoon Crisco
1 cup all-purpose flour
1/2 teaspoon salt
2 -3 tablespoons cold water
2 1/2 cups flour
1 cup butter
1/2 teaspoon salt
1/4 cup cold water
3 cups flour
1 1/3 cups Crisco
1 teaspoon salt
1 egg
6 teaspoons water
1 teaspoon vinegar
3 cups flour
1 cup Crisco
1 teaspoon Crisco
1 egg
1/3 cup cold water
1 teaspoon vinegar

Steps:

  • Cut crisco into flour and salt.
  • Add cold water and mix (except for the vinegar and fried piecrust you add the egg and vinegar and water).
  • ---------VINEGARPIE CRUST ---------.
  • Mix everything together and roll out on floured surface.
  • cut crisco into flour and salt.
  • Add egg, water and vinegar.
  • ----------FRIEDPIE CRUST --------.
  • Cut flour into crisco and salt, add egg, water, and vinegar.
  • Mix well and roll out on floured surface.
  • Add the filling of your choice and fry in hot oil.
  • Drain on papertowels.

Nutrition Facts : Calories 548.1, Fat 36.9, SaturatedFat 11.1, Sodium 583.1, Carbohydrate 47.7, Fiber 1.7, Sugar 0.2, Protein 6.5

TEST-KITCHEN PIECRUST



Test-Kitchen Piecrust image

Making piecrust can leave a cook feeling like a magician. Combine flour, water, and butter with just a bit of sugar and salt and -- presto! -- the result is a tender, flaky pastry that elevates just about any filling. The trick, of course, is in the method -- a simple but precise series of steps that, through baking thousands of pies, our test-kitchen staff has trial-and-errored down to a science.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h25m

Yield Makes enough dough for 1 double-crusted or 2 single-crusted 9-to-10-inch pies

Number Of Ingredients 5

2 sticks unsalted butter, chilled and cut into small pieces, divided
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup ice water

Steps:

  • Lay out three-quarters of the butter pieces on a parchment-lined baking sheet, and freeze until hard, at least 30 minutes. Refrigerate remaining butter.
  • Combine flour, salt, and sugar in a food processor. Add refrigerated butter, and pulse to combine, about 10 times. Add frozen butter, and pulse until mixture resembles coarse meal, with some blueberry-size clumps.
  • Add ice water, and immediately pulse until water is just incorporated, about 10 times. Squeeze a small amount of dough to make sure it holds together. Pulse a few more times if needed.
  • Lay out 2 pieces of plastic wrap. Empty half the dough onto each piece. Bring edges of wrap together to gather dough. Press into disks.
  • Roll out disks, still wrapped in plastic, to 1/2-inch-thick rounds (8 inches in diameter). Refrigerate at least 45 minutes and up to 2 days. Dough can be frozen up to 1 month.

HOMEMADE PIE CRUST



Homemade Pie Crust image

A nice all purpose pie crust. When I need a crust for a cobbler, I change it to self rising flour because I like lots of crust in my cobblers.

Provided by Elizabeth Fullerton

Categories     Pie

Time 40m

Yield 2 pie crusts, 8 serving(s)

Number Of Ingredients 4

2 cups all-purpose flour, sifted
1 teaspoon salt
2/3 cup butter or 2/3 cup shortening
5 -7 tablespoons cold water

Steps:

  • Put flour into a mixing bowl with the butter.
  • Using a pastry cutter, cut the butter into the flour.
  • Add salt and water.
  • Mix until dough is formed.
  • Roll out on flat surface.
  • Bake at 375 degrees until brown.
  • Prick crust prior to baking for non filled baked pies.

Nutrition Facts : Calories 249.4, Fat 15.7, SaturatedFat 9.8, Cholesterol 40.7, Sodium 426.7, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.4

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THE BEST HOMEMADE BUTTERY AND FLAKY PIE CRUST (ALL BUTTER PIE CRUST)
2021-07-06 In a medium bowl combine flour and salt. Add cold cubed butter. Mix the butter, flour and salt together with a pastry cutter until it resembles coarse crumbs. Add ice cold water to the dough a little at a time just until the dough comes together …
From littlesunnykitchen.com


HOW TO MAKE A SINGLE-CRUST PIECRUST - BETTER HOMES & GARDENS
2015-11-02 Step 2: Moisten the flour mixture. Sprinkle ice-cold water, 1 tablespoon at a time, over part of the flour mixture. Toss gently with a fork; push moistened flour to one side of the bowl. Repeat until all of the flour mixture is evenly moistened (you'll probably need 4 …
From bhg.com


PIE CRUSTS | ALLRECIPES
Rating: 4.5 stars. 159. This is a basic white flaky pie crust, made in the food processor. The secret to good crust is to have everything very cold and to handle it as little as possible. Use frozen or almost frozen lard, butter, and/or shortening as your fat and ice water, and then chill the dough well before rolling.
From allrecipes.com


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