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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Easy Retro Lemon Pie Recipe | Sliced Lemon Pie ????
This easy retro lemon pie intrigued me because it uses lemon SLICES (literally) in the filling. This sounded a little tart and unpleasant but it turned out to be one of the easiest, TASTIEST and most interesting pies I've ever made! Let me know if you try this pie at home!
INGREDIENTS:
Filling:
1 ¾ cups sugar
½ cup all purpose flour
¼ teaspoon salt
1 ¼ cups boiling water
3 small lemons
Pastry for 2-crust 9-inch pie, unbaked (recipe below)
2 tablespoons butter
Pastry (makes two pies):
5 cups flour
½ cup sugar
2 teaspoons kosher salt
1 cup butter
1 cup shortening
2 tablespoons apple cider vinegar
2 eggs
Ice water, as needed
METHOD:
Make pastry:
Whisk your flour, sugar, and salt in a large bowl. Either using a food processor, or your fingers, work the butter and shortening into the flour mix, until it is in ‘pea sized’ balls.
Mix the eggs and vinegar together and pour into a ‘well’ in the center of the flour. Add a splash of iced water (1/4 cup or so) and gently mix into the flour. Add water gradually, mixing gently with a bench scraper or ‘tossing it like a salad’ with your fingers until the dough just comes together (you will also notice the colour change from white to cream).
Divide into two balls, flatten, and wrap and refrigerate until needed.
NOTE: You will only need HALF of this pastry recipe for the pie shell. You can either refrigerate the other half for later in the week or freeze it for up to two months.
Make the filling:
Preheat oven to 450F. Mix well first 3 ingredients. Add water and beat with rotary beater until smooth. Grate rind of 1 lemon and add to first mixture. Cut the peel and white membrane from all 3 lemons and slice lemons paper-thin, discarding seeds. There should be about 2/3 cup lemon slices. Stir into first mixture.
Assemble:
Take pastry out of fridge and roll both pieces to fit your pie plate, trimming extra dough off as needed (you can freeze this and use it later). Line the pie plate with the first pieces of pastry, and add the filling. Dot with butter, and add the top crust. Bake in preheated oven at 450F for 10 minutes, then reduce heat to 350F and bake for about 45 minutes more. Serve warm.
Makes 6 to 8 servings.
Recipe from Woman’s Day Encyclopedia of Cookery, Volume 7. Published in 1966.
00:00 Intro
01:01 Making the Pastry
04:56 Making the Lemon Filling
07:11 Rolling out the Crust
09:37 Filling the Pie
11:50 The Big Reveal / Tasting
#retrorecipes #vintagecookbooks #lemonpie #baking #weirdretro #lemon #pie #vintagehousewife #fromscratch #weirdoldfood #retro #easypie #easyaspie #easypeasy #baking
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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Creamy Lemon Pie | Sally's Baking Recipes
Unbelievably creamy lemon pie with a toasty almond graham cracker crust. Made with 7 simple ingredients, you’ll appreciate the ease and simplicity of this refreshing dessert.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #creamylemonpie
• More of Sally's baking recipes:
Apple Pie & How To Make A Double Crust
Hi all! This is my last autumn post of the year (but it works for winter too!), most likely my last pie post of the year too! I hope you like it :-) For a more detailed recipe, check out the blogpost here:
Here is the recipe for my pie crust:
How to Make a Double-Crust Pie | Epicurious
Associate Food Editor Katherine Sacks shows you how to make a double-crust peach pie. This technique will work for a pie of any season. Get the recipe:
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How to Make a Double-Crust Pie | Epicurious