How To make Basic Easy Crust
3 Cups All-purpose flour
1 Teaspoon Salt
1/2 Cup Margarine
1/2 Cup Crisco
1 Egg
1 Tablespoon White vinegar
3 Tablespoons to 4 tablespoons Ice water
In a medium-size bowl stir the flour and salt together. Cut in the shortenings using a pastry blender. Keep working the flour and shortenings until the mixture is rather grainy, like coarse cornmeal. In a small bowl mix the egg and vinegar together and, using a wooden fork, stir the mixture into the flour. Add enough ice water so that the dough barely holds together. Place on a marble pastry board or a plastic countertop and knead for just a few turns, enough so the dough holds together and becomes rollable. I roll my dough out on waxed paper. It is easy to handle that way. If you have a marble rolling pin this will be easy. If you use a wooden one be sure to dust a teaspoon of flour on it a couple of times when you are rolling the dough.
Note: If you wish to use this recipe for a sweet pie simply stir in 1 tablespoon of sugar along with the flour and salt.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-06-1993 issue - The Springfield Union-News
Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 09-02-1995
How To make Basic Easy Crust's Videos
How to Make Basic Pie Crust - Recipe by Laura Vitale - Laura in the Kitchen Episode 194
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PERFECT PIE CRUST RECIPE for ONE CRUST and TWO CRUST PIES! ❤
This is a perfect pie crust recipe, I make many different pastries and pies with it, I hope you get to try it, it'll never let you down.
INGREDIENTS FOR DOUBLE CRUST
2 C.plus 1 Tbsp All purpose flour
3/4 tsp salt
2/3 C. shortening
7- 7 1/2 Tbsp icy cold water
INGREDIENTS FOR ONE CRUST
1 C.plus 1 TBSP All purpose flour
1/4 tsp salt
1/3 C. shortening
4-4 1/2 Tbsp icy cold water
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
5 ingredient perfect tart crust recipe | baking basics
Welcome to the Sugar Crystal Kitchen! I'm Jessica, a pastry chef in training, and I'm all about taking whisks *pun intended*. Join me on a sweet journey by hitting SUBSCRIBE to keep up with all of my latest recipe uploads and more!
Makes (2) 9 tart shells
INGREDIENTS:
4 oz/ ½ cup powdered sugar
8 oz/1 cup unsalted butter, room temperature
1 egg
pinch of salt
12oz/1.5 cups all purpose flour
DIRECTIONS:
1. Cream together butter and sugar.
2. Add in egg, lemon zest, and vanilla.
3. Paddle in salt and flour.
4. Refrigerate dough for 30 min.-1 hour
5. Roll out dough to 1/4 thickness and line tart pan.
6. Freeze lined tart for 30 min.
7. Dock tart base.
8. Blind bake at 350F for 10 minutes. Remove pie weights then bake for another 5 minutes.
9. Cool completely
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How to Make Pie Crust
Buttery, flaky, and tender, this Pie Crust recipe is so easy to make at home and much better than store-bought! Your pie crust will come out perfectly every single time, and all you need are a few simple ingredients. Thanks to the food processor, you can have the dough ready in no time, but I will of course show you how to make it by hand too as well as shape and blind bake for the perfect pie crust every time. I added ALL my tips and tricks so your pies will be AMAZING everytime!
RECIPE:
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Quick and EASY Pizza Dough/ Base Recipe
Check out this Easy and Quick Pizza Dough/ Base Recipe
For a delicious crispy crust, we recommend using the Culinary Couture pizza stone - (Discount included)
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Ingredients:
2.5 Cups All Purpose Flour
1 Tsp Instant Yeast
2 Tsp Sugar
1/2 Tsp Salt (Optional)
1 Cup Warm Water
Approx. 1 Tbsp Oil to coat the surface of the bowl
This recipe will make:
1 - 12in Thick base
1 - 16in Medium base
2 - 8in Thin base
Hope you enjoyed the recipe and stay tuned for many more exciting ones....
Thanks for watching
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Perfect Flakey Pie Crust Recipe: Nana's Secret Recipe and Tips!
The ingredients are 1 cup &2 Tbls. flour, 1/2 tsp. salt, 1/3 cup canola oil and 2 Tblsps. ice water . This is our family's favorite pie crust recipe! It can be used to make both sweet and savory recipes and is an absolute cinch to prepare! Let us know if you make it!! PRESS SHOW MORE FOR MORE INFO
SEE COOKED PIE SHELL ON BANOFFEE PIE VIDEO. INFO FOR 2 CRUST PIE IS BELOW
To Make a 2 crust pie
Although it's not quite double the recipe because the top crust is a little smaller,it's easier to double the recipe and roll the extra for a little nibble.
Make double the recipe in one bowl and divide in half to roll out.After rolling and placing the bottom crust(make sure there is an overhang of about an inch around)you can take about 1/4 off the ball to save for the nibble and roll the rest to the same thickness as the bottom.Place over your filled pie and pinch edges together.You want the bottom crust to extend a little bit beyond the upper crust and pinch towards the pie which will bring the bottom crust over the top edges to seal the filling in.Make slits with a knife or poke with a fork so that when the filling boils,the steam can escape Bake as your recipe directs..Then
you can roll out the extra,sprinkle with cinnamon sugar and bake nest to your pie(but for a shorter time..Sounds way more complicated than it is .
TO SEE FINISHED PIE CRUST PLEASE LOOK AT BANOFFEE PIE VIDEO
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Please watch: Lattice Crust (Blueberry Pie): Nana's Cookery Tips & Tricks
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