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What is Your Favorite Pie Crust Recipe?

12/17/2009 9:28:03 AM

Tags: pie, dessert, recipes, question to readers

Most of us have tried a few different pie crust recipes before settling on the perfect formulation for our best holiday treats. If it's not a secret, please share your favorite pie crust recipes in the comments section below.



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Susie Weber
3/1/2010 2:03:15 PM
This pie crust is really good for sweet or savory pies. It has a nutty taste from the oats. It's really easy to work with also. Doesn't tear so easy as some. 2 c flour 1/2 c quick cook oats 1 T sugar ½ t salt ¼ t baking powder 1 c butter 1 egg 1 – 2 T ice water Pulse all in a food processor just until mixed. Press dough together to make ball. Chill 1 hour before rolling out. Makes 2 crusts

CleanSlate_2
2/3/2010 7:52:16 AM
My crust is a take off of my grandmother's recipe. It was good enough to help win a $25,000 scholarship to The Culinary Institute of America. INGREDIENTS: (Makes two 9 inch crusts.) - 2 1/2 cups all-purpose flour - 1/2 cup vegetable shortening, chilled - 9 tablespoons butter, chilled - 1 teaspoon salt - 1 tablespoon sugar - 1/2 cup ice water 1) Cube butter into 1/4 or 3/8 inch pieces. Place in small bowl and refrigerate. 2) Measure one 1/2 cup of vegetable shortening and refrigerate. 3) Mix salt in ice water and keep chilled in refrigerator. 4) In a food processor combine flour and sugar. Pulse two or three times to mix well. 5) Add butter to processor and pulse several times. Add shortening and pulse until the mixture looks coarse and pale yellow. 6) Place mixture into a large bowl and add three tablespoons of ice water. Knead the dough and water mixture until a loose ball forms. Add water one tablespoon at a time until mixture comes together. Be careful not to over knead as this will make a less flaky crust. 7) Form pastry into a ball with your hands and divide into two pieces, one slightly larger than the other. Press into small disks on a sheet of wax paper and refrigerate for at least 30 minutes. 8) Roll disks out on floured wax paper until the pastry is about 12 inches round and about 1/8 inch thick. Transfer to pie pan. Fill with fruit and add top crust. Cut vents to allow steam to escape. You can see the filling at davesfoodweb.wordpress.com

Adam Brown_3
1/18/2010 8:47:51 PM
I have tried various recipes but the one constant technique that I use is to freeze the butter and grate it into the flour and salt. Add just enough ice cold water to bring it together then refrigerate for about 300 min. the grated butter makes for a very light and flakey crust. Also works well on biscuits

Adam Brown_3
1/18/2010 8:46:09 PM
I have tried various recipes but the one constant technique that I use is to freeze the butter and grate it into the flour and salt. Add just enough ice cold water to bring it together then refrigerate for about 300 min. the grated butter makes for a very light and flakey crust.

Sarah Hays
1/4/2010 5:41:15 PM
I use an old one off the Crisco label: 2 cups sifted all-purpose (NOT self-rising!) flour 3/4 cup room-temperature Crisco pinch salt 4-5 TBSP ice water (yes, float ice in the water) In a big shallow bowl sift the flour and salt. Mash the Crisco in with a fork until it looks like very fine gravel. Add a tablespoon of ice water at a time and fold the dough into a ball. Rest it 10 minutes in the fridge, then roll it out on a lightly floured surface with a lightly floured pin. Makes 2 8-inch open crusts or 1 9'' deep-dish crust with a lattice top.

Richard Anderson_3
12/30/2009 11:56:00 AM
3 c flour 1 c Lard Cut with pastry cutter or knife til looks like cornmeal. Add 5 T. COLD water adn 1 T. Cider Vinegar. Will not get tough and makes the flakiest crust imaginable!!!

DrFood
12/24/2009 9:18:47 AM
My favorite crust uses half lard and half butter. You want to get lard from a farmer, or from your own rendering. Lard in the grocery store has been partially hydrogenated to be shelf stable. I render lard from the half hog we buy, and if I run out, I buy some at the farmer's market. Sometimes you have to call ahead so they'll bring some for you--not all that many people know that lard is better for you than butter. O.K., neither one is exactly health food, but I'm all for real food, in moderate quantities. Anyway, I take the pie crust recipe from The Best Recipe, I think, which has you mix half the fat in with the flour in the food processor and then the other half by hand. I mix the lard in with the flour in the food processor, until it looks like cornmeal. That gives the wonderful "shortbread" quality to the pie crust. Then I mix in cold butter, but not thoroughly--you can still see little chunks of butter. When you bake, that butter melts and this is how you get a flaky crust. Mmm, mmm! Best of both worlds. Of course, this is a special occasion thing. Most of the time we have "pumpkin pudding" instead of pumpkin pie, for example. Still, reading this makes me wonder if I could throw a pie together for a family gathering tonight. . .

Jeffrey Dickemann_1
12/21/2009 5:18:13 PM
My piecrust is an old southern one taught to me by my late partner Maggie: the code to remember is 2 to 1 to a half to a pinch! That's two cups flour to 1 cup lard to a half cup of water and a pinch of salt. You know how to put it together. Lard is perfectly healthy and makes a much flakier crust than butter. You never have to refrigerate or any of those other fancy treatments. This dough will be quite "wet" from the lard, so don't be afraid to pick up lots more flour as you are rolling it out. Lift it up and sprinkle more flour on your board as needed. Handle it as much as you like. I always get great compliments on it.

Amanda_24
12/18/2009 10:41:12 PM
The easiest, and tastiest crust I've come across is a plain and simple 'raw/vegan' crust. All you have to do is process 2 and a half cups of your favorite nut (walnuts, brazil nuts, almonds, etc) and then add (slowly) roughly 2-3 chopped dates (preferably large medjool, because they are moist as compared to most other dates and incorporate with the nuts to create a dough) Then you press it into a pie pan, voila!

Joyce Rapp
12/18/2009 3:08:25 PM
This is my favorite and I think it is healthy, too. Oatmeal (quick is best but you can use old-fashioned, as well) Water sufficient to moisten other ingredients(if using old-fashioned oats, should probably use a little more water). Extra Virgin Olive oil necessary to keep crust from being hard. 1/4 t. salt Combine ingredients in pie pan; spread around and press into sides and bottom. Allow to stand while you make the filling. Bake with filling in it.

Robert Hartfield_3
12/18/2009 2:48:34 PM
I love Alice Water's Apple Tart. This recipe is listed for the crust: 1 cup unbleached all purpose flour, 1/2 tsp sugar, 1/8 tsp salt, 6 tlbs real butter and 3 1/2 tlbs chilled water. Mix sugar and salt into flour. Cut in butter to cornmeal texture. Add chilled water. The secret is technique. Refrigerate. Refrigerate. Refrigerate. Work fast. Keep dough cold. When popped into a hot oven (450 F min) the cold butter literally bursts into a crisp, light and flaky crust.

Sarah_35
12/18/2009 1:48:43 PM
For every cup of pastry/cake flour, 4tbsp extra virgin coconut oil 1tbsp sugar (can omit for savoury crusts) 2 tbsp cold water enough non-cream liquor of choice to bring together Mix together until it forms a ball, adding a bit of flour if it's too loose. Solid coconut oil does make for a slightly flakier, though harder to roll crust. I slightly melt it since the difference in rolling out is greater than the flaky-factor. If you want a chocolate version of this, add in two tbsp cocoa powder and use creme de cacao for the liquor.

Mary Jo _1
12/18/2009 12:57:18 PM
THE Pie Crust from my mom's old Betty Crocker Cook Book Have gotten rave revues from this recipe as pie crust and cimmamon/sugar cookies. 5 1/3 cups all purpose flour 2 cups Crisco shortening 2-3 teaspoons salt Mix together until crumbly Add 1 cup of very cold water gather up to a ball This makes enought for 2 to 3 pies depending on size of pie dish.

kate phillips
12/18/2009 10:23:09 AM
for every cup of flour (white, whole wheat or a blend) add 5 tablespoons of solid shortening and 5 tablespoons of cold water mix with a fork until it starts to 'ball' roll lightly on floured surface (i like a ceramic tile or marble-like surface) fold in half and in half again, lay lightly into pie plate and unfold.... shape edges.... double this for a covered pie... the versatility of this crust allows for additional herbs for a quiche-like recipe, or cinnamon and spices for a fragrant crust for a fruit pie....use leftovers for 'pinwheels' rolled out dough slathered with butter/cinnamon/raisins etc... roll into log and slice.....bake along with pie

Heather _1
12/18/2009 9:33:14 AM
This pie crust needs to have a kitchen center or mixer that you do not have to hold on to while you throw in the ingredients and a plastic shield for the top of the bowl that the mixer beaters can work through. Failing that you can make a shield with 3 or 4 sheets of waxed paper stacked and sized larger than the bowl top and cut a slit for the beaters to work through. If you don't have a Kitchen center type machine you might curry the favor of a kitchen helper who can hold the beaters to the mix while you work with the hot water and shield. You will need One pound of cold lard 3 cups of white flour (will need 6 in total but needs to have half now and half later) 2 tsp salt 2 tsp baking powder 1 cup of very freshly boiled water 3 more cups of white flour Makes 3 covered pie crusts Cube lard Into 1/2 inch cubes or about 1.5 cm for the metric crowd Shake into large Kitchen centers mixers bowl. Shake salt and baking powder evenly over surface. Pour hot water over lard and quickly cover bowl with plastic shield and start the mixer at low. Speed up as quickly as possible. Beat on high until the mix is like whipped cream. Add the first 3 cups of flour slowly at low speed mixing until smooth. Take the bowl out of Kitchen center and add the last 3 cups of flour in bits mixing with your hands just until it forms a ball. cover put it in the fridge for at least 3 hours before rolling out between sheets of floured wax paper.

Julie Angermeier
12/18/2009 7:51:07 AM
Here's my super easy pie crust recipe. Easy and great! 1 1/3 c. flour 1/3 c. oil 7/8 tsp. salt 3 Tbsp. cold milk Just put everything into bowl, stir together and it's done. Easily doubles for double crust. I usually just put the dough into the pie pan and press it out with my fingers.

motherreader
12/17/2009 3:28:08 PM
Hi Kris, My guess is this is the aricle you're looking for: ( http://www.motherearthnews.com/Real-Food/1984-01-01/Essene-Bread-Sprouted-Grain.aspx ) Or maybe this one: ( http://www.motherearthnews.com/Real-Food/2005-02-01/Dr-McCays-Miracle-Loaf.aspx ) And please check out our article about growing your own sprouts and sprouting your own grains: ( http://www.motherearthnews.com/Real-Food/Growing-Sprouts-At-Home-Sprout-Recipes.aspx ) Happy hunting! Tabitha Alterman, Mother Earth News

Kris_21
12/17/2009 1:15:49 PM
A bit off topic: Back in the 1970's I started reading Mother and buying a lot of back issues. I remember reading an article about baking bread with sprouted grain, apparently the enzymes in sprouted grain provides the leavening. I could have sworn that the article was in Mother, but I can't for the life of me find it. The impression I got was that yeast isn't necessary to leaven bread, in 'fact' enzyme leavened bread is (supposedly) the oldest form of leavening. I'm just confused (information overload).

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