Easy Pie Crust Favorite Recipes
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Pastry
cannot be easily excluded from the menu of the New Englander. Who can have
a Thanksgiving dinner without a pie?!
The last decade has done much to remove pies from the daily bill of fare, and in their place are found delicate puddings and seasonable fruits. If pastry is to be served, have it of the best,light, flaky, and tender.
Below are my very own pie crust recipes from my recipe file, and I've had them for years. Very easy to make. Also see a Bisquick Pastry Recipe and some Homemade pies recipes
Pie
Crust Tips:
-For a flakier upper crust just brush the top crust with cold
water before baking. The crust will melt in your mouth.
-Brush an upper pie
crust with milk and it will give it a rich brown glaze.
-Use real cold water
when making the pie crust. The colder... the flakier
-Brush the unbaked bottom
of pie crust with egg white before filling with fruit, and the bottom crust will
be less soggy. Or put the bottom pie crust in a hot oven for 10 min. before filling
with fruit.
-Pastry for pies should be one-fourth inch thick and rolled a little
larger than the plate to allow for shrinking. In dividing paste for pies, allow
more for upper than under crusts. Always perforate upper crusts that steam may
escape. Some make a design, others pierce with a large fork.
-Give a unique
look to your pies by using pinking shears to cut the dough. Make a pinked lattice
crust!
Easy Two Crust Pastry
2
cup flour
1 tsp salt
2/3 cup Crisco plus 2T
4 T water
In a
bowl use a fork to blend the flour salt and Crisco.
After it's blended stir
in the water, 1 Tablespoon at a time. Till it forms a ball.
If it's too sticky
add a little flour, if it's too dry add a little more water. Roll out on a floured
surface.
Tip: wet your counter, lay out several sheets of plastic wrap.
Spread a little flour, and roll out crust on the plastic wrap. When it's rolled
out bigger than your pie pan, put the pie pan upside down on the crust, and then
flop it into the pie pan, and remove the plastic wrap.
Use a pair of sissors to cut around the edge of the pie pan leaving 1/2 inch. Tuck the 1/2 inch under the edge of your pie crust to give it more bulk. Then crimp with a fork, or your index finger and thumb.
No Roll Pie Crust
1 c. flour
1/2 c.
butter
2 T. sugar
Cut butter into flour and sugar. Pat into pie pan.
Bake at 375 for 12 to 15 minutes.
Recipe from a 2001 Classic
Creations Cookbook
Two Crust Oil Pastry
This an easy pie crust recipe, especially if you don't have any Crisco. Makes two 8 inch crusts
1
3/4 cup flour
1 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold
water
Mix together in order given, add water, roll between wax paper or plastic bag to desired size makes 2 8 in crusts. Add more water if necessary, to make a dough that sticks together easily, but not sticky. If it gets sticky just add a little more flour.
Hint: You don't need flour on the paper it won't stick.
2 Pie Crusts
2 c. flour
2 tsp. sugar
1
tsp. salt
2/3 c. shortening
4 or 5 T. icy cold water
Sift flour, sugar, and salt together. Cut shortening into dry ingredients. Add cold water and mix until all are moist. Roll out between waxed paper.
5 Pie Crusts at Once
4 c. flour
1 tsp. sugar
1 1/2 tsp. salt
1 1/2 c. lard
or Crisco
1 egg
1 tsp. vinegar
1/2 c. cold water
Blend flour,
sugar, and salt. Cut in lard or Crisco until particles are the size of peas. Beat
egg, blend in vinegar and cold water. Sprinkle over flour mixture, a tablespoon
at a time, tossing with a fork to mix. Gather dough together with fingers so it
cleans the bowl. Chill before rolling. Enough for 2 - 2 crust pies and one shell.
Recipe
from a 2001 Classic Creations Cookbook
Chocolate Pie Crust
1 cup flour
1/4 tsp salt
1 tsp vanilla
4 tsp cocoa
4
tsp sugar
4 Tablespoon water
Blend together dry ingredients, add vanilla to water. Gradually sprinkle into mixture. Blend with a fork. Place dough on wax paper. Lift the paper all around the dough and knead while holding the paper until dough shapes into a ball. Then let stand for 15 min. Roll, Prebake 425 for 8 to 10 min.
Hot Water Pastry
1/2 cup shortening
1
1/2 cup flour
3/4 tsp salt
1/4 tsp baking powder
Cream shortening with fork in 1/4 cup boiling water. Mix and sift flour, salt, and baking powder. Add dry mixture gradually to shortening, blending well. Form into a ball and store in fridge until ready to use. Makes 1 pastry shell.
Flaky Pastry
2
cups flour
1 tsp salt
2/3 cup shortening
Mix and sift flour and salt. Cut in 2 Tablespoons shortening with a knife. Add enough water to make a stiff dough. Roll out in an oblong piece on a slightly floured surface. and dot with bits of shortening, using 1/3 of the remaining shortening. Fold over ends to the center, and fold again to make 4 layers. Press ends together and roll out. Dot again with shortening, fold and roll. Repeat this process a third time. Chill thoroughly. This pastry may be used when a plain pastry is called for.
Electric Mixer Pie Crust
1 crust 8 or 9 inch = 1/4 cup Shortening, 3/4 cup Flour, 1/2 tsp Salt, 2 Tblsp Water
2 crust 8 inch = 1/2 cup Shortening, 1 1/2 cup Flour, 1 tsp Salt, 4 Tblsp Water
2 crust 9 inch = 2/3 cup Shortening, 1 3/4 cup Flour, 1 tsp Salt, 4 Tblsp Water
Place flour, shortening and salt in a bowl. Blend on low 30 seconds. Add cold water all at once. Mix on low 15 seconds or until dough clings together. Shape dough into a ball with floured hands. The dough should feel wet. Turn onto floured board and roll.
Cream Cheese Pastry
Let one 3 ounce package cream cheese and 1/2 cup butter soften to room temperature; blend. Stir in 1 cup sifted all purpose flour and 1/4 teaspoon salt. Chill at least 1 hr before rolling.
Also see the pie crust page, fruit filled pies, pudding recipes, pecan pie, apple pie, peanutbutter pie, and pumpkin pies
Also see Aunt Elle's No Fail Pie Crust
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