Pie Crust Video Showcase

Never Fail Pie Crust

3 cups sifted flour
1 tsp salt
1 cup Crisco
1 T sugar
1 beaten egg
1 tsp vinegar
5-6 Tablespoons cold water

Cut together until crumbly, flour, salt sugar and Crisco. Blend beaten egg, vinegar and cold water. Add to the flour mixture. Form into smooth ball. Divide into 4 quarters. Each quarter rolled makes one 8"-9" pie crust.

A family recipe posted by KitchenAidRita

Like I said, I'm not a pie crust expert, so I'm on the lookout for tips that will increase my chances of success. I have gleaned these from many articles and recipes, and thought I'd pass them on.

• Store flour used for crust in the freezer.


• Use ice water -- with ice cubes floating in it -- for making pie crust.


• Follow instructions and measure carefully. Don't pack the flour into the measuring cup.


• Don't mix, knead, or work dough any more than necessary, because it makes the crust tough.


• Consider using something acidic, such as vinegar, lemon juice, or frozen apple juice concentrate, in your recipe.


• It might help to freeze the butter, lard, or shortening, for 15 minutes or so before using it.


• Chill the pie pan while you roll out the dough.


• Before baking an empty crust, prick the bottom and sides with a fork, to prevent it from puffing up too much.


• Don't worry if you tear the crust. Just press it together and patch it. Nobody will notice.

I have been looking for this song, but it's not included on the soundtrack of the movie "Michael." If you've never seen the movie, there's a scene in a diner, where Andie MacDowell sings a little jingle about pie. This song sticks in my head for some reason (maybe because I love pie!). Here you go!


Pie
Pie
Me oh my
Nothing tastes sweet, wet, salty and dry
all at once o well it's pie
Apple!
Pumpkin!
Minced
an' wet bottom.
Come to your place everyday if you've got em'
Pie
Me o my
I love pie

A nice all purpose pie crust. When I need a crust for a cobbler, I change it to self rising flour because I like lots of crust in my cobblers.
by Elizabeth Fullerton

2 pie crusts

2 cups all-purpose flour, sifted
1 teaspoon salt
2/3 cup butter or shortening
5-7 tablespoons cold water

1. Put flour into a mixing bowl with the butter.
2. Using a pastry cutter, cut the butter into the flour.
3. add salt and water.
4. Mix until dough is formed.
5. Roll out on flat surface.
6. Bake at 375 degrees until brown.

See the original recipe at recipezaar

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

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.

Perfect Pie Crust

Ingredients:
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup vegetable shortening
1 large egg, lightly beaten
1 teaspoon vinegar
3-4 tablespoons cold water

Directions:
1. Combine flour, sugar and salt in bowl. Cut shortening into flour mixture using pastry blender until shortening resembles size of large peas. Combine egg and vinegar in small bowl; stir into flour mixture, mixing slightly. Add water, 1 tablespoon at a time, mixing just until dough is moist enough to form a ball. Shape dough into 2 balls. Flatten 1 ball to 1/2-inch thickness, rounding and smoothing edges.

2. Divide dough into 2 portions; shape each portion into a ball. Flatten 1 ball to a 1/2-inch-thick circle, rounding and smoothing edges. On lightly floured surface, roll dough into a 11-inch circle. Slide large spreader under dough to loosen. Lightly fold pastry in half; place in pie plate. Gently unfold dough, easing into pie plate; press onto bottom and sides of pie plate. Trim dough to 1/2-inch beyond edge of pie plate.

3. Roll out remaining dough for top crust, if double-crust pie is being prepared, or roll out as directed above for another single-crust pie shell. Fill pie shell as recipe directs. Place top crust over bottom crust; seal and trim edges evenly. Crimp or flute edges as desired. Cut several slits in top crust to allow steam to escape. Bake as directed.

Yield: 9-inch Double-Crust Pie Shell

Variations:
Filled One-Crust Pie: Fill and bake as directed in recipe.

For 2 Baked Pie Shells (Unfilled): Prick bottom and sides of pastry generously with fork. Bake at 450°F for 9-12 minutes or until light golden brown; cool. Continue as directed in recipe.