Your Perfect Pie Crust Recipe/Technique

12 years ago

Hi -

I had my mother's recipe, but can't put my hands on it now. I understand that pie crust is essentially shortening/butter, flour, and water, but there are some that are better than others.

Home made crusts are so much better than those cardboard-tasting ready-made things, and it's easy. Do any of you have a go-to, tried and true recipe?

I'm making a 2-crust pie, btw.

Sort by:Oldest

Comments (11)

kayjones
12 years ago
Can we get your recipe posted?
wanda_va
12 years ago
This is the easiest ever--and it is great!

FIVE-MINUTE PIE CRUST
(from The Joy of Cooking--1953 edition)

Sift into bowl:
2 cups sifted all-purpose flour
1-1/2 teaspoons salt

Pour over the top, all at once, without mixing:
ÃÂ½ cup salad oil (I use canola oil)
1/4 cup cold milk or water

Stir ingredients until blended. Form them into a ball. Divide into 2 parts. Flatten them slightly. Roll the dough between sheets of waxed paper to the desired thinness. Patch tears, if any, by sticking them together or by adding a small piece of dough. Remove top paper. Invert rolled dough, paper and all, onto a pie pan. Remove paper. Proceed as with any pie crust. Prick both bottom and top crust with a fork. Fill the pie and place the top crust over it.

(I love that you can roll it between sheets of waxed paper, without dealing with flour spread all over the place.)
Related Discussions
Recipe For Blueberry Cobbler Using Pie Crust Anyone?
Q
Comments (6)
I searched for years for my perfect piecrust recipe - then one day I found it. Here it is: These quantities make enough pastry for 3 double-crust pies or 3 1/2 dozen tart shells - muffin size. 5 cups flour 1 teasp salt 2 teasp baking powder 1 lb (454 grams) Tenderflake lard 2 teasp white vinegar 1 egg - slightly beaten. Add water to vinegar and egg to make 1 cup 1) Mix together flour, salt and baking powder. Cut in lard until crumbly (using two knives.) 2) Add liquid and mix gently with hands. (I use a fork to help me here.) Roll into a ball. 3) Roll out amount needed on a floured board. Refrigerate or freeze remainder. Source: 'I've GOT To Have That Recipe' Doubleday Canada - Victoria, B.C. 1986 My tip: After step two I often put it in the fridge for an hour to make it firmer and easier to roll out. *************************************** When I use it for apple pies....here's the fruit mixture: 3/4 cup sugar (or a little less if you wish) 1/2 teasp salt 1 teasp cinnamon 1/2 teasp nutmeg 1 1/2 TBS flour 2 TBS butter 4 1/2 - 5 large apples *(I prefer Granny Smith)- peeled and sliced. Nathan's pastry - enough for double crust pie 1 TBS milk and 1 teasp sugar for top of crust * Check quantity of apples by slicing them first into empty pieplate before lining with pastry to see if you have enough. Then remove and wipe plate clean again. 1) Preheat oven to 425 F (218 C) 2) Peel and slice apples into a mixing bowl. In another small bowl combine the dry ingredients and pour them over apples. Toss well to coat all over. 3) Line pieplate with pastry and pile coated apple slices into pieplate. Dot apples with pieces of butter. 4) Roll out top crust and put on pie, flute edges, brush crust with the milk and sprinkle with sugar. 5) Bake 10 minutes at 425F (218C) then lower heat to 350F (177C) for 35 - 40 minutes or until crust is golden. SharonCb
...See More
recipe: looking for low-fat pie crust
Q
Comments (1)
You might want to try a little trick I use. I take Sprouted-Grain Cereal (they are wholegrain nuggets similar to Grape-nuts) and make a crumb crust with it much like making a graham cracker crust (which would be another option for you). It only takes a little bit of butter (about 1 T. melted) to make a whole lot of taste and it will be more satisfying than completely fat-free. Add a little honey for sweetener and to help it stick together and just press it in your pie pan and bake until it is set and browned a bit. I don't have a recipe, I just guess at the amounts and I use tart pans and make a small pie for two people. I make 2-servings of homemade chocolate pudding, or blueberry filling with frozen berries and thicken it a bit and add a sweetener to taste, using this "crust" for our little "tart pies". You can also pulse the cereal in a food processor if you don't like the "crunch". You could also make your lemon pie filling, fill the pie pan, add the meringue and go entirely crust-free. Here's my version of Apple Pie and hubby has never missed the crust. I serve it in a tulip-shaped ice cream dish with a little of the cereal sprinkled on the top and it's not bad with a bit of ice cream on the top, either. Orange Sauced Apples 3 T. brown sugar (I use agave nectar - a low-glycemic sweetener) 1 T. cornstarch 1/4 t. nutmeg 1 c. orange juice 2-3 medium cooking apples, thinly sliced In medium skillet (or pan), combine brown sugar, cornstarch, nutmeg and orange juice; blend well. Stir in apple slices. Over medium-high heat, bring to a boil stirring occasionally. reduce heat. Cover; simmer 5-10 minutes or until apples are tender and sauce is thickened, stirring occasionally. Serve warm. Yields: Four (1/2-cup) servings. (We like the leftovers cold, the next day.) Note: I sometimes toss in some raisins, craisins, dried blueberries, or dried cherries to change it up a bit. Here's another favorite that is adapted from a recipe for Apricot Chutney. Once again, make a crumb crust, or just serve it with some of the cereal sprinkled over the top for that added crunch. 1/3 c. apricot spreadable fruit (or orange marmalade) 1 cup chopped apple (or just a whole apple or two) 1 T. raisins (this adds a "buttery" taste without adding fat) 1/4 t. salt 1/4 t. allspice (or applepie spice mix or cinnamon) 1 T. cider vinegar Mix all ingredients and heat to a boil. Reduce heat to medium-low and cook for 12-15 minutes. I'm getting to be an expert at making non-crusted pies and we don't miss the crust AT ALL! Grainlady
...See More
Ina Garten’s Perfect Pie Crust
Q
Comments (5)
Thanks, guys! I don’t make a lot of pies over the course of the year, so it’s hard to get really good at it. Usually a strawberry rhubarb in spring, blueberry in summer, then apple in fall. I almost always use Amy Theilen’s crust recipe, but have wanted to try Ina’s for a while now; but it’s back to all-butter for me, it’s so much tastier, even if it doesn’t hold the crimp quite as well. I love Ina’s crostata crust, and am thinking of trying that for the next pie I make…it’s got a lot of sugar in it, but it’s so good!! Here is the all-butter pie crust I usually use - it’s got a bit more butter than other all-butter recipes I’ve seen and also has vinegar in it. https://www.google.com/amp/s/www.foodnetwork.com/recipes/blueberry-lemon-pie-with-a-butter-crust-2178980.amp
...See More
Recommendation for Nathan’s no fail pie crust recipe
Q
Comments (4)
This is funny! I had quite the opposite experience with Nathan's recipe for Thanksgiving. I am not a novice pie baker, actually have been baking pies for years and doing well with pie crust, but am always thinking there is a better one out there. I have even made Nathan's before and been pleased with the results. This time I didn't have lard and used shortening, but I don't think that was the issue. I decided I would be accurate and instead of measuring by the cup I would use the weight a cup of white bleached flour is supposed to weigh. When I took my chilled dough out, warmed a bit and proceeded to roll it was a disaster. I could roll it out, but when I attempted to roll around my rolling pin it would just break into many small pieces. I tried adding more flour because it seemed too rich; that didn't help, so I thought maybe it's too dry and added more water. Nothing worked, so I made cinnamon crispies for my DH. Even then I very carefully slid onto cookie sheet in pieces. Fortunately I had time to make another batch of my fool proof pie dough. Lesson learned. Next time I will use a cup to measure the flour.
...See More
User
12 years ago
I do the press in the pan kind. its very good and easy too.

press pie crust

1 1/2 C flour
1 1/2 tsp sugar
1 tsp salt
1/2 cup oil
2 TB cold milk

Place flour in the pie plate and make a well in the center. Add remaining ingredients and mix with a fork until mixd well. Press with hands into a 9" pie plate. Bake Shell 425 degrees for 10-12 min
bee0hio
12 years ago
My pie crusts are defish & the recipe is exactly the same as Wanda's. however I don't prick the bottom if it is a fruit or pumpkin pie, etc. I do prick bottom & bake first before filling with chocolate, coconut, etc crime pies (one crust).
I use either plastic wrap or waxed paper to roll out (dampen the counter first to keep the paper/wrap from sliding as you roll it).

This is a VERY easy crust. My recipe comes from the Better Homes & Garden cookbook & I've used it forever.
suzieque
Original Author
12 years ago
Thanks, all.

Kayjones, I'll be glad to post it when/if I find it!

In the meantime, I appreciate everyone's responses.
kayjones
12 years ago
Suzie, I'm sorry - when I read your o.p., I thought it meant you were making a 2-crust pie as you spoke - it's hell to get old!!! LOL
suzieque
Original Author
12 years ago
Haha!!! My fault - I should've said "I WILL be making a 2 crust pie"!
tami_ohio
12 years ago
I will be trying Wanda's recipe one of these days! I have a terrible time making pie crust.
kfca37
12 years ago
I always use both real butter & Crisco-type shortening, (divided about half & half), a couple heaping teaspoons of sugar, and, a little something that I've never noticed anybody else using, a tablespoon of either pure vanilla or almond extract replacing a like amount of water. I find even the best home-made pie crusts to be on the blah side, so three ingredients compensate for me.
lindaohnowga
12 years ago
This was my MIL's recipe and I think it is THE best.
3 C sifted flour
1 t salt
1 1/2 C Crisco
(Mix these three ingredients, cutting the Crisco in)
1 egg
1 T vinegar
6 T water
(beat these three ingredients and add to the above, form dough into a ball and put in a ziplock bag)
Put in the fridge for a while, then roll out. (The dough will keep in the fridge for a week)
Terri_PacNW
12 years ago
I'm an all butter crust girl...
I will have to grab my recipe the next time I go inside to type it for you.

However, one of my favorite crusts for sweet pies is from AnnT at the Cooking Forum. I shall go find that one on her site for you.

It holds together well, easy to work with and is delish.

Here is a link that might be useful: Maple Oatmeal Pastry

Your Perfect Pie Crust Recipe/Technique

Comments (11)

kayjones

wanda_va

Related Discussions

User

bee0hio

suzieque
Original Author

kayjones

suzieque
Original Author

tami_ohio

kfca37

lindaohnowga

Terri_PacNW

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Your Perfect Pie Crust Recipe/Technique

Comments (11)

Related Discussions

suziequeOriginal Author

suziequeOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

suzieque
Original Author

suzieque
Original Author