PIE CRUST VIDEOS RECIPES

Name: Pie Crust
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 40 min
Yield: 1 (9-inch) piecrust
Cuisine: american
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

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.

MAGIC CRUST CUSTARD PIE | JUST A PINCH RECIPES

Magic Crust Custard Pie | Just A Pinch Recipes image

This custard pie is similar to chess pie, but prepared in a wonderfully unique way! It's not a very sweet dessert. The texture reminds us of flan without the caramel. If you want something sweeter, we'd suggest swapping the milk for heavy cream and the margarine for butter. Also, cinnamon would be delicious sprinkled on top too. Super easy to make, we really liked this custard pie.

Provided by Robyn Witte @applecrisp515

Categories Pies

Prep Time 5 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 7

Ingredients

1/4 cup(s) margarine
4 - eggs
3/4 cup(s) white sugar
1 pinch(es) salt
2 cup(s) milk, 2%
2 teaspoon(s) vanilla extract
1/2 cup(s) all-purpose flour

Steps:

Put all ingredients into a blender. Blend for 30 seconds.
Buttering a 9-inch pie plate.
Pouring batter into the pie pan.
Sprinkle with nutmeg.
Bake at 350 degrees for 45 minutes.
The flour will settle to make its own crust.

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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
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Calories 201 calories per serving

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