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
My Favorite Gluten Free Pie Crust Recipe
After many different recipes, I finally have found my favorite for gluten free pie crust. As I was preparing for Thanksgiving, I decided to film the tutorial for this easy gluten free pie crust. Made with simple ingredients, this recipe is no fail if you follow just a few simple steps. This pie crust got turned into a gluten free Dutch Apple Pie, but it works with any kind of pie recipe!
Notes:
Pie Crust Recipe * I like to use this for one pie crust with plenty left over for decorations but it can be used for two pie crusts
Ingredients:
½ cup cold butter
4 Tablespoons shortening
2 ¼ cups gluten free flour blend (that has xanthan gum*
¼ tsp salt
¾ cup ice cold water
*If your flour blend doesn’t contain Xanthan gum you will need to add 1 ¼ tsp xanthan gum to the recipe
Instructions
In large bowl cut shortening, butter, flour, and salt together.
Add cold water and stir with fork. If there is left over flour, add a bit more cold water a teaspoon at a time. You don’t want your dough sticky, so just add a bit.
You can divide dough in half for two pie crusts, but I like to use this recipe for one crust and left over for decorations. I always need more dough than most pie crust recipes call for!
Wrap dough in plastic wrap and form into a disc. Let it chill at least 30 minutes before using. If dough is too firm, let it sit for a few minutes before rolling. You can also store in the freezer for later use.
If you are prebaking, bake in oven at 400 degrees for 14-15 minutes.
Pie Crust Decorations: Create cut outs and bake on greased cookie sheet at 400 for 8-10 minutes. Depending on the size they will need more or less time, so check often to prevent overbrowning. Set these aside to place on top of baked pie
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How to Make Pie Crust with 4 Ingredients! EASY, Fail-Proof Recipe! Perfect for Pies, Quiche, Tarts
GET THE RECIPE:
Buttery and flaky all-butter pie crust that requires just 4 ingredients! Use this crust recipe for pies, tarts and even savory recipes, like quiche! More tips and details on my blog!
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4-Ingredient Pie Crust Recipe - Super Flaky & Buttery!
Learn how to make the BEST Homemade Pie Crust Recipe with only four simple ingredients. This ultra flaky and buttery gluten-free pie crust is easy to blind bake or fully bake for your favorite sweet or savory pie recipes. You will also be shown how to easily roll out your pie dough and then crimp the pie crust.
INGREDIENTS:
1 cup flour gluten-free 1-to-1 blend
6 Tbsp. butter cold, cubed*
¼ cup cold water
1 Tbsp. sugar optional*
Pinch of salt optional
INSTRUCTIONS:
Preheat oven to 375 degrees.
Add flour, cubed butter, and sugar to the bowl of a large food processor. Pulse 20-25 times, or until mixture resembles a coarse crumb.*
A food processor mixing together a homemade vegan pie crust recipe.
Pour in water and pulse until it sticks together and forms a ball of dough.
Shape pie crust dough into a round disc and place between two sheets of wax paper. Refrigerate for 20-30 minutes or overnight.
Keep pieces of wax paper on the dough and roll it out into a circle that measures 11 to 12 inches in diameter.
Instructional images showing how to roll out pie crust dough for a 9-inch pie plate.
Remove the top piece of wax paper and flip it into a ceramic 9-inch pie dish or glass pie plate that has been sprayed lightly with non-stick cooking spray.
Press the dough lightly until it completely covers the pie plate.
Crimping Pie Crust Dough:
Form a V with your thumb and pointer finger in one hand. Push with your thumb of the other hand. (See picture.)
A thumb and pointer finger forming a V and then another thumb pressing in showing how to crimp pie crust dough.
Poke holes in the bottom of the pie crust with a fork.
Partially Baked (Blind Baked) pie crust:
Parbake the pie crust in a 375 degree oven for 10-15 minutes, or until the bottom starts to dry out.
Use in your favorite baked pie recipes. (Like this Pumpkin Pie Recipe.)
Fully Baked pie crust:
Add a piece of parchment paper or aluminum foil and fill with dried beans or pie weights.
A piece of parchment paper in a pie crust shell to be fully baked in the oven.
Cook pie crust in a 375 degree oven for 20 minutes with the beans or pie weights.
Remove the weights and return to oven for an additional 15-20 minutes.
Use in your favorite no-bake pie recipes.
RECIPE NOTES:
To make this recipe vegan use vegan buttery sticks in place of the regular butter.
Leave out the sugar in savory pie recipes.
If using salted butter, leave out the salt.
You can also use a pastry cutter and a medium-sized bowl instead of a food processor.
CERAMICPIE PLATE:
FOOD PROCESSOR:
PIE WEIGHTS:
GF FLOUR BLEND:
FULL RECIPE:
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Basic Pie Crust Recipe (my favorite)
**BASIC PIE CRUST
(Makes 1 bottom & top crust pie, or 2 bottom crust “only” pies).
*In a large bowl mix:
2 & 1/2 Cups All Purpose Flour
1 & 1/4 tsp. Salt
*Cut In:
3/4 Cup Shortening
3 TBL Butter
*Add:
5-7 TBL Cold Water
*Mix well, and roll dough into a ball.
*Cut ball in half.
*Roll dough out on a floured surface (to fit a 8 or 9 inch pie plate).
*Follow directions according to pie recipe of your choice.
*Pie crust dough can be stored in refrigerator for several days until ready to use. Just take out of refrigerator a few hours ahead of time and allow to come to room temperature before rolling out.
#Basicpiecrust
#Basicpiecrustrecipe
#Homemadepiecrust
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:
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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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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Amazing Perfect Pie Crust, so Simple to Make!
Amazing Perfect Pie Crust as requested by you.
Amazing because it couldn't be simpler to make!
This quantity is perfect for a 9-11 inch pie using pastry on the top and bottom as per my chicken pie recipes. If you own a food processor, it will become your best friend for the simplest yet best pie crust you will ever taste. The secret is keeping everything cold. The butter, the eggs, the water and even the food processor bowl. Because your hot little fingers don’t come into contact with the ingredients, the butter stays cold and this is what gives you the flaky crust. It takes less than 5 minutes to make and you will never buy it again. Using eggs makes the dough more pliable and easy to roll out. It makes the crust more compact and a little stronger in structure working better for moist contents. Enjoy my amazing pie crust recipe.
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