CORNMEAL PIE CRUST RECIPES

BEST EVER PIE CRUST | ALLRECIPES

Best Ever Pie Crust | Allrecipes image

You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.

Provided by Jean Haseloh

Categories Pastry Pie Crusts

Total Time 20 minutes

Prep Time 20 minutes

Yield 2 pie crusts

Number Of Ingredients 4

Ingredients

2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
½ cup water

Steps:

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

Nutrition Facts : Calories 170.1 calories, CarbohydrateContent 11.9 g, FatContent 13 g, FiberContent 0.4 g, ProteinContent 1.6 g, SaturatedFatContent 3.2 g, SodiumContent 145.9 mg

PIE CRUST RECIPE - NYT COOKING

Pie Crust Recipe - NYT Cooking image

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.

Provided by Melissa Clark

Total Time 1 hours 45 minutes

Yield One 9-inch single pie crust

Number Of Ingredients 4

Ingredients

1 1/4 cups all-purpose flour (150 grams)
1/4 teaspoon fine sea salt
10 tablespoons unsalted butter, cold and cut into cubes
2 to 4 tablespoons ice water, as needed

Steps:

In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
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.

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