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
How to Make Pie Crust
Buttery, flaky, and tender, this Pie Crust recipe is so easy to make at home and much better than store-bought! Your pie crust will come out perfectly every single time, and all you need are a few simple ingredients. Thanks to the food processor, you can have the dough ready in no time, but I will of course show you how to make it by hand too as well as shape and blind bake for the perfect pie crust every time. I added ALL my tips and tricks so your pies will be AMAZING everytime!
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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 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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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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The BEST Homemade Pie Crust Recipe ON YOUTUBE ????
Today, we're making a homemade, all butter PIE CRUST in the food processor!
This is one of my favorite recipes to make!
I know homemade pie crusts can be SUPER intimidating, but with this recipe, it's not only delicious, but it's incredibly easy to make!
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All Butter Homemade Pie Crust
Makes 1 9-inch crust
Two things to remember when you’re making a pie crust: (1) Don’t over mix the dough; and (2) Keep the butter cold. Both of these guidelines are intended to keep the butter from combining too much with the flour, which will keep your crust flakey and light. And one additional note: Don’t expect perfection! No two pie crusts are ever alike, and just when you think your crust is the ultimate failure, it may turn out to be your best one yet. It’s happened to me many times! Happy baking!
Ingredients:
1 ¼ cup all-purpose flour (plus extra for rolling out the dough)
1 tablespoon sugar
1/8 teaspoon salt
½ cup unsalted butter (cold), cut into cubes
5 tablespoons ice-cold water
Instructions:
Place the flour, sugar and salt in the bowl of a food processor. Pulse a few times to combine. Add the butter. Process on low until the butter and flour start to combine – there will be some bigger pieces of butter and some smaller. (It will still look dry; this is a good thing.)
Add 5 tablespoons water to start. Pulse about 8 to 10 times. The dough should feel dry when you run your fingers through it, but should hold together in a ball when you squeeze it in your hand.
Spread a large piece of plastic wrap on the counter (approximately 1-2 feet long). Gently dump the dough (it will be crumbly) onto the plastic wrap. Pull together the plastic wrap around the dough and mold it with your hands so the dough forms a disc inside the wrap. Place dough in refrigerator for at least 30 minutes.
When you are ready to roll out the crust, remove dough from the refrigerator, unwrap and let sit at room temperature for about 5 minutes. Flatten the ball of dough slightly so it will be easier to roll out. Toss some flour on your countertop, pastry cloth or rubber mat. Place the flattened dough in the center. Using a rolling pin, roll out the dough into a circular shape that has about the same thickness all the way around. After each roll, turn the dough ¼ turn in order to keep it from sticking. Continue rolling and turning until the circle is evenly rolled out. Once the circle of dough is large enough to fit your pie plate, gently place it on top of the plate. You’ll want the edges to hang over the plate edge slightly. Gently press the dough into the bottom of the plate. Using your hands, tuck any dough that overhangs the plate into an even edge.
Use your hands to even the edge if needed. Finally, crimp the edges with your fingers for a decorative scalloped shape. Wrap in saran wrap and store crust in freezer for up to 1 month.
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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