How To make My Favourite Pie Crust Recipe
5 c All-purpose flour
3 tb Brown sugar
2 ts Salt
1 ts Baking powder
1 lb Cold lard *
1 Egg
2 tb Vinegar
Cold water * do not use shortening. (This is a slight variation from the pie dough that I have made all my life--I tried it during the holidays, and this is a definite keeper for me. Comments: I would end up with 6 to 8-9 inch pie shells (tops and bottoms). However, this pastry works well for mini pie shells (I made 18 mini pies with my piemaker). Of course, pies can be made individually and the remainder just covered well and stored in refrigerator. Measure flour, sugar, salt and baking powder into large bowl. Cut in lard until the size of tiny peas. I dig right in with my hands and this makes the job easier. Break egg into measuring cup and beat with fork until frothy and add vinegar to egg mixture. Add enough water in same cup to equal 1 cup. Pour a little at a time over flour mixture and continue to work pie dough with hands
continue this until all liquid is absorbed. Divide into four balls. Wrap and refrigerate. Store in refrigerator up to two weeks or in freezer for longer period. Most often, I make my pie shells immediately and do not put the dough in the refrigerator. If dough is too moist to work with add a very little flour. In addition, there will be extra flour on your board to roll the pastry.JM. SOURCE COMPANYS COMPANY:
PIES (BY JEAN PARE) 1992 -----
How To make My Favourite Pie Crust Recipe's Videos
4-Ingredient Pie Crust Recipe - Super Flaky & Buttery!
Learn how to make the BEST Homemade Pie Crust Recipe with only four simple ingredients. This ultra flaky and buttery gluten-free pie crust is easy to blind bake or fully bake for your favorite sweet or savory pie recipes. You will also be shown how to easily roll out your pie dough and then crimp the pie crust.
INGREDIENTS:
1 cup flour gluten-free 1-to-1 blend
6 Tbsp. butter cold, cubed*
¼ cup cold water
1 Tbsp. sugar optional*
Pinch of salt optional
INSTRUCTIONS:
Preheat oven to 375 degrees.
Add flour, cubed butter, and sugar to the bowl of a large food processor. Pulse 20-25 times, or until mixture resembles a coarse crumb.*
A food processor mixing together a homemade vegan pie crust recipe.
Pour in water and pulse until it sticks together and forms a ball of dough.
Shape pie crust dough into a round disc and place between two sheets of wax paper. Refrigerate for 20-30 minutes or overnight.
Keep pieces of wax paper on the dough and roll it out into a circle that measures 11 to 12 inches in diameter.
Instructional images showing how to roll out pie crust dough for a 9-inch pie plate.
Remove the top piece of wax paper and flip it into a ceramic 9-inch pie dish or glass pie plate that has been sprayed lightly with non-stick cooking spray.
Press the dough lightly until it completely covers the pie plate.
Crimping Pie Crust Dough:
Form a V with your thumb and pointer finger in one hand. Push with your thumb of the other hand. (See picture.)
A thumb and pointer finger forming a V and then another thumb pressing in showing how to crimp pie crust dough.
Poke holes in the bottom of the pie crust with a fork.
Partially Baked (Blind Baked) pie crust:
Parbake the pie crust in a 375 degree oven for 10-15 minutes, or until the bottom starts to dry out.
Use in your favorite baked pie recipes. (Like this Pumpkin Pie Recipe.)
Fully Baked pie crust:
Add a piece of parchment paper or aluminum foil and fill with dried beans or pie weights.
A piece of parchment paper in a pie crust shell to be fully baked in the oven.
Cook pie crust in a 375 degree oven for 20 minutes with the beans or pie weights.
Remove the weights and return to oven for an additional 15-20 minutes.
Use in your favorite no-bake pie recipes.
RECIPE NOTES:
To make this recipe vegan use vegan buttery sticks in place of the regular butter.
Leave out the sugar in savory pie recipes.
If using salted butter, leave out the salt.
You can also use a pastry cutter and a medium-sized bowl instead of a food processor.
CERAMICPIE PLATE:
FOOD PROCESSOR:
PIE WEIGHTS:
GF FLOUR BLEND:
FULL RECIPE:
Website:
Our Favorite Pie Crust- Martha Stewart
Here’s a quick tip for this tried-and-true pie crust recipe: Always start with chilled dough and a well-floured work surface. Chilled dough doesn’t soften as quickly as warmer dough; flour absorbs any moisture and prevents sticking.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make Pie Crust with 4 Ingredients! EASY, Fail-Proof Recipe! Perfect for Pies, Quiche, Tarts
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Buttery and flaky all-butter pie crust that requires just 4 ingredients! Use this crust recipe for pies, tarts and even savory recipes, like quiche! More tips and details on my blog!
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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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My 4 tips for a beautiful pie crust #shorts
Grandma's Perfect Pie Crust Recipe
Grandma Hope's perfect pie crust recipe leads to her pies selling for $1000 at auction.
1 heaping cup shortening
3/4 tsp salt
3 cups flour
1/2 cup cold water
Bake at 400F (205C) for 45min or until crust is golden brown and filling is likely bubbling.
*** Find vegetable shortening here: ***
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