EASY CRUS RECIPES
EASIEST PIE CRUST EVER! RECIPE - FOOD.COM
For years I used my mom's old pie crust recipe, then she got me a cookbook for Christmas that had this pie crust in it. I was sold. It's easy, delicious and bakes perfectly.
Total Time 10 minutes
Prep Time 10 minutes
Yield 1 crust, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- In a medium bowl, mix flour and salt.
- Add oil and water all at once to flour.
- With a fork, stir until mixture holds together.
- Shape dough into a ball and flatten.
- Roll between two pieces of wax paper to a 12" diameter.
- Peel off one piece of wax paper and invert dough, paper side up, into a 9" pie plate.
- Peel off second piece of paper. Ease an fit pastry into plate. Trim and flute edges.
- NOTE: DO NOT pierce pie crust. Fill as desired and bake according to pie recipe.
- Can be doubled for a 2 crust pie.
Nutrition Facts : Calories 220.7, FatContent 12.4, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 291.5, CarbohydrateContent 23.9, FiberContent 0.8, SugarContent 0.1, ProteinContent 3.2
EASY PIE CRUST RECIPE: HOW TO MAKE IT
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.
Provided by Taste of Home
Categories Desserts
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield pastry for a single- or double-crust pie (9 or 10 inches).
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 132 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 76mg sodium, CarbohydrateContent 12g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 2g protein.
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