How To make My Favourite Pie Crust Recipe
5 c All-purpose flour
3 tb Brown sugar
2 ts Salt
1 ts Baking powder
1 lb Cold lard *
1 Egg
2 tb Vinegar
Cold water * do not use shortening. (This is a slight variation from the pie dough that I have made all my life--I tried it during the holidays, and this is a definite keeper for me. Comments: I would end up with 6 to 8-9 inch pie shells (tops and bottoms). However, this pastry works well for mini pie shells (I made 18 mini pies with my piemaker). Of course, pies can be made individually and the remainder just covered well and stored in refrigerator. Measure flour, sugar, salt and baking powder into large bowl. Cut in lard until the size of tiny peas. I dig right in with my hands and this makes the job easier. Break egg into measuring cup and beat with fork until frothy and add vinegar to egg mixture. Add enough water in same cup to equal 1 cup. Pour a little at a time over flour mixture and continue to work pie dough with hands
continue this until all liquid is absorbed. Divide into four balls. Wrap and refrigerate. Store in refrigerator up to two weeks or in freezer for longer period. Most often, I make my pie shells immediately and do not put the dough in the refrigerator. If dough is too moist to work with add a very little flour. In addition, there will be extra flour on your board to roll the pastry.JM. SOURCE COMPANYS COMPANY:
PIES (BY JEAN PARE) 1992 -----
How To make My Favourite Pie Crust Recipe's Videos
Perfect Flakey Pie Crust Recipe: Nana's Secret Recipe and Tips!
The ingredients are 1 cup &2 Tbls. flour, 1/2 tsp. salt, 1/3 cup canola oil and 2 Tblsps. ice water . This is our family's favorite pie crust recipe! It can be used to make both sweet and savory recipes and is an absolute cinch to prepare! Let us know if you make it!! PRESS SHOW MORE FOR MORE INFO
SEE COOKED PIE SHELL ON BANOFFEE PIE VIDEO. INFO FOR 2 CRUST PIE IS BELOW
To Make a 2 crust pie
Although it's not quite double the recipe because the top crust is a little smaller,it's easier to double the recipe and roll the extra for a little nibble.
Make double the recipe in one bowl and divide in half to roll out.After rolling and placing the bottom crust(make sure there is an overhang of about an inch around)you can take about 1/4 off the ball to save for the nibble and roll the rest to the same thickness as the bottom.Place over your filled pie and pinch edges together.You want the bottom crust to extend a little bit beyond the upper crust and pinch towards the pie which will bring the bottom crust over the top edges to seal the filling in.Make slits with a knife or poke with a fork so that when the filling boils,the steam can escape Bake as your recipe directs..Then
you can roll out the extra,sprinkle with cinnamon sugar and bake nest to your pie(but for a shorter time..Sounds way more complicated than it is .
TO SEE FINISHED PIE CRUST PLEASE LOOK AT BANOFFEE PIE VIDEO
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Please watch: Lattice Crust (Blueberry Pie): Nana's Cookery Tips & Tricks
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How To Make The Best Pie Crust with Erin McDowell | Dear Test Kitchen
Pie expert Erin McDowell teams up with our Test Kitchen Director, Josh Cohen, to answer all of your pie crust questions! LEARN MORE ►►
Also featured in this video
JK Adams Lovely Baking Rolling Pin Set:
JK Adams Tapered French Rolling Pin:
Looking to brush up on something specific? We've got you covered:
1:02 - How to mix the pie crust dough
3:37 - How to incorporate butter into your pie crust
4:21 - Adding water to your pie crust
7:36 - How to roll out pie crust
12:41 - How to crimp the crust
14:39 - How to crimp a double-crust pie
16:54 - How to prepare a double-crust pie for baking
17:43 - How to par-bake or blind-bake a pie crust
19:21 - The Taste Test
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Grandma's Perfect Pie Crust Recipe
Grandma Hope's perfect pie crust recipe leads to her pies selling for $1000 at auction.
1 heaping cup shortening
3/4 tsp salt
3 cups flour
1/2 cup cold water
Bake at 400F (205C) for 45min or until crust is golden brown and filling is likely bubbling.
*** Find vegetable shortening here: ***
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How to Make Our Favorite Easy Pie Crust Recipe (Without a Food Processor!)
Watch this step-by-step video demonstrating how to make an all-butter pie dough by hand!
Get our full recipe with all of our tips and tricks on the blog!
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Keep Your Pie Crust from Shrinking While Baking
pie dough (yield: 1 top and 1 bottom crust for a 9in pie)
2c + 2Tbsp (300g) AP flour
1 tbsp (13g) sugar
1 tsp (6g) fine salt
8 oz (227g) butter, cold and cubed
4 oz (113g) water, cold
1. Combine the flour, sugar, and salt together.
2. Add the butter and work into the dries until some pieces are nearly all incorporated and some remain the size of a blueberry.
3. Add all but a little bit of the cold water and mix with a spatula.
4. Check to see if the dough needs the rest of the water and maybe more.
5. Wrap in plastic and chill in the fridge at least 30 min before using.