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
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.
My 4 tips for a beautiful pie crust #shorts
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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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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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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