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.

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

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

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