A RECIPE FOR PIE CRUST RECIPES

Name: Perfect Pie Crust
Yield: 2 (10-inch) crusts
Ingredients: 12 tablespoons (1 1/2 sticks) very cold unsalted butter; 3 cups all-purpose flour; 1 teaspoon kosher salt; 1 tablespoon sugar; 1/3 cup very cold vegetable shortening; 6 to 8 tablespoons (about 1/2 cup) ice water

HOW TO MAKE A PIE CRUST | PERFECT PIE CRUST RECIPE | INA ...

How to Make a Pie Crust | Perfect Pie Crust Recipe | Ina ... image

Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.

Provided by Ina Garten

Categories dessert

Yield 2 (10-inch) crusts

Number Of Ingredients 6

Ingredients

12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

Steps:

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

PIE CRUST RECIPE | ALTON BROWN | FOOD NETWORK

Pie Crust Recipe | Alton Brown | Food Network image

Alton Brown's Pie Crust recipe from Good Eats on Food Network is buttery, flaky and infinitely adaptable.

Provided by Alton Brown

Total Time 1 hours 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 1 (9-inch) piecrust

Number Of Ingredients 6

Ingredients

3 ounces (6 tablespoons) butter, chilled
1 ounce (2 tablespoons) lard, chilled
6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
1/2 teaspoon table salt
1/4 cup ice water, in spritz bottle
Approximately 32 ounces of dried beans, for blind baking

Steps:

Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
Preheat oven to 425 degrees F.
Place 2 metal pie pans in the refrigerator to chill.
Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary, leaving an edge for meringue to adhere to. Poke holes in dough and place in refrigerator for 15 minutes.
Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.

More about "a recipe for pie crust recipes"

PIE CRUST RECIPE - NYT COOKING

Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 45 minutes

Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

See details

EASY PIE CRUST RECIPE: HOW TO MAKE IT - TASTE OF HOME

Even novice bakers who shy away from homemade pie pastry can't go wrong with this recipe. It is easy to roll out and produces a tender, flaky crust every time.
From tasteofhome.com
Reviews 4.4
Total Time 10 minutes
Category Desserts
Calories 132 calories per serving

In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball is formed. Cover and refrigerate for 30 minutes or until easy to handle. , For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions., For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.

See details

EASY PIE CRUST RECIPE: HOW TO MAKE IT - TASTE OF HOME

In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball is formed. Cover and refrigerate for 30 minutes or until easy to handle. , For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions., For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.

See details

BUTTER PIE CRUST RECIPE - EPICURIOUS

Butter Pie Crust
From epicurious.com
Reviews 5

Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.

See details

HOMEMADE PIE CRUST - EASY RECIPE FOR PIE CRUST FROM SCRA…

If you're looking for the best pie crust recipe, you found the right place. Our delicious homemade pie dough recipe is so easy, it'll take the stress out of making your Thanksgiving and fall pies.
From delish.com
Reviews 3.3
Total Time 2 hours 45 minutes
Category Christmas, Thanksgiving, dessert
Cuisine American
Calories 199 calories per serving

Place butter and flour into freezer for 30 minutes before starting crust process. (You want them SUPER cold.) In a large bowl, whisk together flour, sugar, and salt. (Alternately, you can do this in a food processor.) Add butter and, using your hands, mix together until pea-sized and some slightly larger pieces form. Add vinegar and then ice water, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly. Turn dough onto a lightly floured surface and form into a ball. Flatten into a disk (making sure there are no/minimal cracks). Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight. (Making a top crust? This recipe doubles easily!)

See details

PERFECT PIE CRUST RECIPE - HOW TO MAKE FLAKY PIE CRUST ...

Everyone needs a perfect pie crust recipe in their arsenal, whether it's for Thanksgiving, Christmas, or just because. This easy recipe should be your go-to!
From thepioneerwoman.com
Reviews 4.6
Total Time 45 minutes
Category Christmas, Thanksgiving, baking, comfort food, dessert, main dish, snack
Cuisine American, Comfort Food

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated. Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.) When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan. With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

See details

EASY ALL-BUTTER FLAKY PIE CRUST - INSPIRED TASTE

This pie crust recipe makes consistent dough and makes dough that’s a dream to roll out. Using a food processor in this recipe eliminates variability. If you have one, use it. With that said, you can do this method by hand. Directions are provided below for using a processor and by hand.
From inspiredtaste.net
Reviews 4.9
Total Time 1 hours 15 minutes
Cuisine French, English
Calories 345 per serving

Just before baking, make egg wash by whisking egg yolk and cream together in a small bowl. Use a pastry brush to brush over the top crust. Then, sprinkle with 1 tablespoon of sugar. Then, cut 3 to 4 slits in top of pie. Bake as directed by the specific recipe you are following.

See details

MOM'S LARD PIE CRUST RECIPE: HOW TO MAKE IT

Mom always knew the best pie crusts are made with lard. The results of this recipe is one of the flakiest crusts I have ever had. It is so easy too!—Virginia Jung, Milwaukee, Wisconsin
From tasteofhome.com
Reviews 4.9
Total Time 15 minutes
Category Desserts
Calories 201 calories per serving

In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle in water, a tablespoon at a time, until pastry holds together. Shape into a ball; chill for 30 minutes. On a lightly floured surface, roll dough to 1/8-in. thickness. Transfer to a 10-in. pie plate. Flute edges; fill and bake as pie recipe directs.

See details

BUTTER PIE CRUST RECIPE | LAND O’LAKES

Pie crust from scratch makes a pie extra special. This butter pie crust recipe makes a flavorful, flaky pie crust that bakes beautifully.
From landolakes.com
Reviews 3.9
Total Time 0 minutes
Category Crust, Butter, Savory, Baking, Dairy, Pie, Dessert
Calories 250 calories per serving

1-crust pie: Roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.2-crust pie: Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.Baked unfilled pie shell: Prepare dough as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F, 8-10 minutes or until lightly browned.

See details

MOST INCREDIBLE NO FAIL PIE CRUST RECIPE - FOOD.COM

This is absolutely the best pie crust I have ever used. It never fails me and always comes out flaky and perfect. This recipe is enough for 2 - 9" crusts.
From food.com
Reviews 5.0
Total Time 10 minutes
Calories 406.2 per serving

Roll out and use with your favorite pie recipe!

See details

MOST INCREDIBLE NO FAIL PIE CRUST RECIPE - FOOD.COM

Roll out and use with your favorite pie recipe!

See details

FLAKY PIE CRUST RECIPE - FOOD.COM

Good & easy enough for a beginner like me. It came from Bon Appetit June 2000 at Epicurious.com. This is my first posting on Recipezaar, but this turned out so beautifully that I had to share it. We don't have a have a food processor, so I used a whisk, (takes some elbow grease) and I didn't freeze the vegetable shortening, or chill the dough first, and I used regular margarine cold straight out of the frig., as we don't like butter. I put foil around the edges of the crust so that it wouldn't get too brown, and took them off at near the end of the baking time to a get a golden brown crust, and I did freeze the crusts in the pan before putting the pumpkin mixture in, as suggested in the Spiced Pumpkin Pie recipe I used. I also did as others suggested in rolling it out between 2 sheets of waxed paper, and dusting lightly with flour so it wouldn't stick & it was a dream to work with. It turned out great. I'll post the Spiced Pumpkin Pie also in case anyone wants to try it. This recipe makes enough dough for two crusts.
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 202.2 per serving

Please Do NOT be intimidated at making your own pie crust, it's not that much work and way worth it. It's more enjoyable when they compliment you to say, "I made it from scratch". Bottom line it's worth trying. If I can make a good pie crust you can too.

See details

PERFECT PIE CRUST RECIPE - SIMPLY RECIPES

Jun 19, 2021 · The following are instructions for making 1) a basic butter crust (pâte brisée) for sweet and savory pies and tarts, 2) a pre-baked pie crust needed for dishes such as quiche, 3) a combination butter and shortening crust, and 4) an egg wash finish for the pie.
From simplyrecipes.com

See details

BUTTER FLAKY PIE CRUST | ALLRECIPES

Also this recipe contains no sugar which many pie crust recipes do so as you can guess it was in no way sweet or flavorful. I also don't like how this recipe gives no indication as to baking temp or time so that you can use this with a pie recipe that calls for a prebaked crust …
From allrecipes.com

See details

NEVER FAIL PIE CRUST I RECIPE | ALLRECIPES

This is a good flaky pie crust but too greasy, and there wasn't really enough dough for two double crust pies. Next time I will add an additional cup of flour and maybe a little more water as needed. I like a little butter in my pie crust …
From allrecipes.com

See details

OIL PIE CRUST RECIPE - THE SPRUCE EATS

Apr 12, 2021 · Although most pie crust recipes call for shortening or butter, you can make a successful pie crust without either. Using oil makes the crust vegan friendly, so this simple oil crust can cater to restricted dietary needs or people with dairy allergies or intolerances.A pie crust …
From thespruceeats.com

See details

NO FAIL, SOUR CREAM PIE CRUST RECIPE - SIMPLY RECIPES

Jan 10, 2022 · This recipe makes enough dough for a top and bottom crust for a 9-inch pie. The dough ratio is 1 cup flour: 1 stick butter: 1/4 cup sour cream: 1/2 teaspoon salt: 1 teaspoon sugar.
From simplyrecipes.com

See details

HOMEMADE PIE CRUST RECIPE - SINGLE-CRUST PIE PASTRY ...

While we love classics like pecan, apple, and key-lime pie, there are countless of pies out there, like ice cream pies, cheesecake pies, and even our Grapefruit Chess Pie. Mama will be proud of your homemade Single-Crust Pie Pastry, and you can continue to impress by shaping the pie crust …
From southernliving.com

See details

FLAKY VEGAN PIE CRUST RECIPE - THE SPRUCE EATS

Dec 10, 2021 · This is an easy vegan pie crust recipe made with margarine and oil, instead of Crisco or solid shortening. And since it has just a tiny touch of sugar, this pie crust is indeed perfect for both savory pies and sweet dessert pies.Store-bought pie crusts are not all vegan-friendly, so making a homemade one ensures you're getting what you want—a vegan pie crust.
From thespruceeats.com

See details

OUR FAVORITE PIE CRUST RECIPE - MARTHA STEWART

I love recipe for pie crust. I changed to buttermilk instead of water to all my pie dough recipes. Makes a more tender and flakier crust I would like for you to try this. You will be surprised. Most of your recipes are the best that I have ever made and I am 63 yrs old. Great shows and the best recipes…
From marthastewart.com

See details

KETO LOW CARB PIE CRUST RECIPE | LOW CARB RECIPES BY ...

Nov 06, 2020 · This Low Carb Pie Crust is the steady pie crust recipe you’ll need to get through these holidays while following the low carb or keto diet. This low carb pie crust recipe is the perfect replacement for regular pie crust! Life requires pie. Enjoy your pie and eat it too with this low carb pie crust recipe!
From thatslowcarb.com

See details

GLUTEN-FREE PIE CRUST - KING ARTHUR BAKING

If you're using this recipe as a base for custard pie, pre-bake the crust without filling. Preheat the oven to 375°F, line the bottom with pie weights, and bake for 25 minutes. Remove the weights, and bake for an additional 10 to 15 minutes, until the crust …
From kingarthurbaking.com

See details

CLASSIC DOUBLE PIE CRUST - KING ARTHUR BAKING

Many of us struggle with pie crust; this crust is a good go-to recipe for those of you who haven't yet settled on a favorite. Easy to roll, buttery-tasting, and somewhere between flaky/crumbly, it's like an old friend: reliable and forgiving. This recipe makes two crusts, enough for a double-crust pie or two single-crust …
From kingarthurbaking.com

See details

SHEPHERD'S PIE WITH POTATO CRUST RECIPE | MYRECIPES

55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your …
From myrecipes.com

See details