CRUST FORK RECIPES
QUICK N EASY QUICHE CRUST RECIPE - FOOD.COM
Need a fast, flaky crust? This delicious recipe is so much cheaper than ready-made pie crusts! High altitude tested.
Total Time 50 minutes
Prep Time 5 minutes
Cook Time 45 minutes
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix flour and salt with fork.
- Beat oil and water with whisk or fork to thicken.
- Pour into flour and mix with fork.
- Press into 9" pie crust.
- Fill with quiche mixture and bake at 400F until done.
- NOTES: I've never made this with canola oil.
- You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies.
- This recipe is not suitable for baked pie crust shells.
- It makes a nice, flaky crust that's suitable for everyday use.
Nutrition Facts : Calories 233.1, FatContent 13.8, SaturatedFatContent 1.9, CholesterolContent 0, SodiumContent 292, CarbohydrateContent 23.9, FiberContent 0.8, SugarContent 0.1, ProteinContent 3.2
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.
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 2 nine inch pie crusts, 16 serving(s)
Number Of Ingredients 7
Steps:
- Blend flour, sugar and salt in processor.
- Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal.
- Transfer mixture to bowl.
- Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture.
- Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
- Gather dough into 2 balls; flatten each into disk.
- Wrap each in plastic and chill 30 minutes.
- (Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using).
- Zelly Bell I'd say you have a way more modern oven than I do, thank goodness, and you should "tailor" this recipe to what what works for you and your oven, as I imagine most ovens are newer than mine, which I'm just used to mine now, and can even bake good cookies from scratch with it now. This recipe is simply a good easy pie crust easy enough for a beginner in even a not user-friendly oven.
- 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.
Nutrition Facts : Calories 202.2, FatContent 14.5, SaturatedFatContent 6.1, CholesterolContent 15.2, SodiumContent 183.1, CarbohydrateContent 16.1, FiberContent 0.5, SugarContent 1.2, ProteinContent 2.1
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