PINCH PIE CRUST RECIPES
BEST PIE CRUST | JUST A PINCH RECIPES
I never thought I'd love a pie crust made with vinegar. This crust is light and flaky, plus it's easy to make. Makes enough for 2 pies. I also use this crust for my Plachindas and pasties. Yummy
Provided by Connie Deitz @Riven
Categories Pies
Prep Time 25 minutes
Cook Time 15 minutes
Number Of Ingredients 7
Steps:
- Cut into the flour the shortening until crumbly.
- In a small bowl, take your egg and beat it. To the egg add the vinegar, water, salt and sugar. Mix well.
- Pour this into the flour and shortening mixture and stir until it falls off of the sides of the bowl and comes together. Do not add any more flour or water. Then use it for your pie crusts or just about anything that calls for a good flaky crust.
FLAKY PIE CRUST | JUST A PINCH RECIPES
I found this recipe in a old cook book Never thought of using egg and vinegar so I had to try it and did add a little touch of my own. I've been using it ever since! It's so easy to make, doesn't need to be ice cold and great for pie, turnovers, pot pies...etc.
Provided by Janet Scott @JanetLeeScott
Categories Pies
Prep Time 30 minutes
Yield 1
Number Of Ingredients 6
Steps:
- Mix your flour and salt. Add your shortening using a fork and cut up into the flour. Using a chopping method until it's crumbly. Do not stir vigorously.
- In a separate bowl, add your water, egg and vinegar. Using a whisk, whip it up!
- Add the vinegar mixture to your flour mixture using the fork, turn and chop until somewhat blended. You may have some flour on the bottom of the bowl, that's okay.
- Turn it onto a floured surface gently pressing it to blend and form a ball. Roll in the flour, cut in half, form a disk shape and start rolling. Make sure to have plenty flour on your surface and on top of your dough to prevent it from sticking.
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- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Combine flour and 1/2 teaspoon salt; set aside., In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Blend in the milk, lemon juice and zest. Add dry ingredients; mix well. Stir in pineapple., Beat egg whites and remaining salt until stiff peaks form; fold into filling. Spoon into pie crust., Bake 10 minutes; reduce oven temperature to 325°. Bake until top is puffed and lightly browned, 25-30 minutes longer. Cool on a wire rack. If desired, garnish with pineapple, cherries and whipped topping. Refrigerate leftovers.
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