100 Yr Old Pie Crust Recipe & Demo
This is the best pie crust I've ever eaten so I asked Nikki's permission to share it with all of you. It's a long video but will help those who have trouble making pie dough. It has really helped me. The recipe is below, enjoy!!
****I tried making this with a food processor and as careful as I was, it severely affected the results. It was not flaky and very ordinary. Try at your own risk!*****
Nikki's Grandmothers Pie Crust Recipe
3 cups of AP flour,
1/4 tsp. baking powder (you're going to add this to the AP flour, just like Nikki's Grandmother)
1&1/2 tsps. of salt
1 cup of lard or shortening (Nikkis Grandmother used lard)
1 tblsp. vinegar - white or apple cider, it doesn't matter
Some ice water. You may use close to a cup of ice water. It could be a little more or a little less.
The flour and lard being used is kept in the freezer at least 2 hours till very cold and lard is very cold
Start with 4 tblsp. very cold water (3 tblsp. ice water + 1 tblsp vinegar mixed with the ice water ). You may need to add up to (or a little more or less) 2/3 cups of ice water. This WILL include the 1 tblsp of vinegar added to the 1st 4 tblsp to equal 4 tblsp. AFTER the vinegar is added. Mix this into the flour with a fork to combine. Mix gingerly, not with a heavy hand! The amount of water will probably never be the same because of the amount of humidity in the air and in the flour itself. More than likely you will use 2/3 to 3/4 cups of ice water. Do NOT knead the dough, squeeze it instead. If it holds a ball easily, you've added enough water. WATCH THE VIDEO AS I TRY TO SQUEEZE THE DOUGH INTO A BALL, ADD MORE WATER AND SQUEEZE AGAIN. NO KNEADING, JUST SQUEEZING!!
FYI.....4 tblsps. equals 1/4 cup of liquid if measured
When mixing the lard or shortening with the flour, leave the lumps on the larger size. More like a dry pinto bean than a pea. Not like cornmeal at all, unless you don't want flaky crust. You need kinda lumpy to get flaky. This is according to Nikki & what I did to get my flakey crust.
Mix it quick, if your hands are hot, use 2 knives or a pastry cutter. Do it with a happy heart and a light hand. This isn't bread dough to take out your anger on. The less you handle it, the lighter and flakier it will turn out. The dough is never kneaded but only squeezed to determine the amount of water needed.
It's easier to turn the crust on your rolling surface than to roll sideways. A pastry cloth is a pretty good idea. You can keep it in a zip bag in the freezer, so it doesn't get bugs, all floured and ready for next time.
Roll your crust onto your pin to put it in the pie pan. It's easier to get it centered just right. If you roll your crusts a little thinner at the edge, you can turn them under to flute and they don't become giant chunks of crust nobody eats.
If judging thickness is a problem, you can buy bands for your rolling pin, or use something like chopsticks
I have never frozen my grandmother's pie crust. They didn't have freezers in the 1880's or 1890's when she started making this recipe
Flaky and Buttery Pie Crust | Chef Jean-Pierre
Hello There Friends, This is a full proof easy pie crust recipe that will replace all your previous recipe. No fuss and super easy to prepare every time! This is the recipe Chef Jean-Pierre uses in his famous Onion Pie. Let me know what you think in the comments below!
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How to Par-Bake Pie Crust | Sally's Baking Recipes
I’m here to show you that par-baking (AKA blind baking) pie crust is simple, but I have a few tips to help guarantee success.
Get the full written tutorial:
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Pie Crust 101 in King Arthur Flour Test Kitchen
Whether you're making a 1-crust or 2-crust pie, it starts with making the best dough for the job. Susan Reid shows you how from her test kitchen at King Arthur Flour. Ingredient amounts are in the captions of the video but you can find them below as well. The full recipe is on our website as well:
Ingredients:
3 cups (12¾ oz) King Arthur unbleached all-purpose flour
1½ tsp salt
8 tbsp shortening, chilled
1 stick butter, chilled
4-6 oz cold water
SIMPLE GLUTEN FREE PIE CRUST RECIPE
You're going to LOVE my simple gluten free pie crust recipe. Only 5 ingredients, and oh-so-simple to make! If you want a delicious pie, you HAVE TO HAVE a delicious pie crust recipe. My easy recipe will give you the golden flaky crust of your dreams. This recipe is Gluten free, Dairy free, and Vegan. But it is just as simple and Delicious as an average pie crust! I will guide you with some easy techniques that will help you bake the best homemade pies. Being gluten free myself, I understand the frustration you get with so many difficult recipes- that's why I cut out all of the unnecessary steps and ingredients making this the easiest pie crust you'll ever make! My simple gluten free pie crust recipe is perfect for pumpkin pies, apple pies, cherry pies, pecan pies, banana cream pies, blueberry pies, chicken pot pies, and so much more!! This recipe yields enough for a normal size pie plus a bit extra for a lattice on top. Enjoy!!
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✅ INGREDIENTS
►2 1/2 cups gluten free flour (300g) (I Use King Arthur's Gluten Free Measure For Measure Flour)
►1/4 cup granulated sugar (50g)
►1/4 tsp kosher salt
►1 cup butter or vegan butter (227g)
*** if soy-free make sure you get the soy-free kind!***
►5 tbsp ice water
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My Favorite Pie Crust Recipe
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I hear it from people all the time. They act like pie is wayyyyy too much work! What that really means is they just don’t have the right pie crust recipe!
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Now, before you write me off as just plain crazy, let me convince you! It's really true that after making it a few times, pie crust becomes second nature. In fact, I always keep a few in my freezer, just in case. When I want to make a pie, I simply pull one out, make a filling, and bam! I have a pie! (And you can too!)
Ingredients:
1 1/2 cups flour
1 tsp salt
2 tsp sugar
6 tbsp unsalted butter
4 tbsp shortening
5-6 tbsp ice water
Instructions:
- In a food processor or by hand, mix the flour, salt, and sugar. Add the butter and shortening. I love an all-butter pie crust, but a little shortening improves the flakiness and prevents shrinkage.
- Pulse the processor until the butter is coarsely mixed in with pieces no larger than 1/2.”
- Add water and pulse until the dough holds together and chunks of butter still remain.
- Pour out onto plastic wrap and press together to form a solid mass. Wrap in plastic and form into a disk and chill for 15-20 minutes.
- Roll out the dough on a floured surface to 12 in diameter for a 9 pie plate. Constantly move and turn the dough to ensure it is not sticking.
- Once in the pie plate, store in an airtight container in the freezer. Or continue with a recipe to bake a pie.
This recipe makes one 9-inch pie shell
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