PIE CRUSTS
NO-GUESS PIE CRUST MIX
7 cups flour
3 cups Crisco, butter flavor preferred
1 teaspoon salt
Sift flour; measure out 7 cups, add salt, and sift again into a large bowl. Add shortening by spoonfuls and cut it into the flour mixture until mixture is crumbly and coarse, with largest lumps the size of small peas. Store in a cool place in container with tight-fitting lid. Makes approximately 11 cups of mix.
To prepare crust
place 1/2 cup of flour in a small bowl, and blend in 6 tablespoons cold water. Spoon 2 3/4 cups of Pie Crust Mix into a bowl, and add the flour/water little at a time, blending in lightly with a fork until mixture sticks together. If necessary, work the dough gently with your hands until it can be gathered into a ball. Turn dough onto floured surface, with floured rolling pin gently roll out dough. This makes a very generous crust for the largest size pie pan and allows for both top and bottom crust. For an 8 inch pie pan, use 2 cups Pie Crust Mix and add a flour/water mixture of 1/3 cup flour to 4 tablespoons water.
Hints and Helps: The secret of good pie crust is "keep the air in and the moisture out." This is why 2 siftings are suggested. Don't throw away any leftover pie crust dough. Simply roll it out into small circles, add a little jam to the center of each circle, fold over top, seal edges, cut small air vent in top, and bake along with your pie.
LIGHT PIE PASTRY
1 cup flour -- divided
3 1/2 tablespoons ice water
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons shortening
Combine 1/4 cup flour and ice water, stirring until well blended; set aside. Combine remaining 3/4 cup flour, sugar, and salt in a bowl; cut in shortening until mixture resembles coarse meal. Add ice water mixture; blend with a fork until dry ingredients are moistened. Gently press mixture into a 4 inch wide circle on heavy-duty plastic wrap; cover with additional wrap. Roll dough, still covered, into an 11 inch circle; chill 10 minutes or until wrap can be removed easily. Preheat oven to 400º. Remove 1 sheet of wrap. Fit dough into a 9 inch pie plate coated with cooking spray; remove top sheet of wrap. Fold edges under; flute. Prick bottom and sides of dough with a fork. Bake at 400º for 15 minutes
CRISPY RICE CRUST - Mom H
4 c. bite size rice squares cereal, crushed
1/4 c. firmly packed brown sugar
1/4 c. plus 2 T margarine, melted
Combine all ingredients, press into a 9 inch pie dish.
Bake at 300º for 10 minutes. Cool.
NUT PIE CRUST
1 1/4 C, flour
1/2 C. nuts
1 stick margarine
Mix ingredients together. Grease pan lightly. Press into pan
bake at 350 degrees for 15 minutes. Use for lemon pies and chiffon type pies.
PIE CRUST (NO ROLL) Marie
1 1/2 c flour
2 T sugar
1 tsp salt
1/2 c oil
2 T cold milk
put dry ingred. in bowl
whip milk and oil with a fork, pour over dry ingred.
put in pie plate, press with hands to cover bottom and sides
for baked shell, prick with fork - bake 400º 12 - 15 min
for other pies, add filling and bake
PIE CRUST (easy) Francis
1 c flour
1/3 c mayonnaise
1 T water
mix together, press into a 8 in. pie plate
bake same as any pie.
PIE CRUST (can freeze to use later) Mary M Jones
5 c flour
2 1/2 c shortening
1 tsp salt
1 egg
2 tsp vinegar
mix shortening, flour, salt
in a measuring cup put egg, vinegar and enough water to make 1 cup
mix. divide into 5 balls
wrap and keep in freezer till ready to use
take out and thaw a few hours before use
each ball usually makes a top and bottom crust
E-Z OAT CRUST - Claire H
1 c Uncooked oats
3/4 c Flour
1/2 c Margarine, melted
1/4 c Firmly packed brown sugar
Preheat oven to 375º
Lightly spray 9 inch pie plate with nonstick cooking spray or grease lightly.
Combine oats, flour, butter and brown sugar, mixing well. Press evenly on bottom and side of prepared pie plate. Bake in preheated oven 12 to 15 minutes until golden brown. Fill baked pie crust with desired filling.
To freeze: Wrap baked pie crust in heavy plastic wrap & aluminum foil. Can be stored up to 4 months. To thaw, unwrap and let stand at room temperature, or warm it at 350º about 5 minutes.
PIE CRUST MIX - make ahead Pie Crust
5 pounds or 20 cups flour
2 tablespoons salt
1 1/2 pounds lard
2 cups shortening
Mix all ingredients together until crumbly. Store in tightly-covered container until needed. This should be refrigerated. When ready to bake pies, combine 3 cups mix with 1/3 cup milk. This ratio will make enough dough for two 9-inch pies
MEMAW'S PIE CRUST
3 c flour
1 1/2 c shortening
1 tsp salt
1 egg, beaten
1 1/2 tsp vinegar
5 Tblsp water
mix together, bake 350º till brown.
RUSTIC CRUST
This is a simple Italian Tart
Makes one 8-inch tart
3 cups flour
3/4 cup sugar
1 teaspoon baking powder
1 tablespoon grated lemon zest
12 tablespoons butter, melted
1 egg, lightly beaten
2 egg yolks, lightly beaten
1 tablespoon lemon juice
Sift together flour, sugar, and baking powder into a large bowl, add lemon zest, and stir to combine. Make a well in the center of the flour mixture and add butter and eggs to the well, work mixture into butter and eggs until dough resembles coarse meal. Turn dough out onto a lightly floured surface, lightly flour your hands, and knead just enough to make a smooth dough. Press dough into a rough ball and flatten slightly. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight. Preheat oven to 350º. Let dough sit at room temperature to soften slightly before rolling to a 1/4-inch-thick round. Lay the bottom of a 10 or 11 inch false-bottom tart pan on top of dough. Using a small knife, cut around the edge, saving the scraps, then remove tart pan bottom and carefully transfer dough round to a parchment-lined cookie sheet. Gather dough scraps into a ball and roll out again on a lightly floured surface into a 1/4-inch-thick round. Cut eight 1/4-inch-wide strips, gently roll each until edges are rounded. Discard remaining scraps.
CORNMEAL CRUST
2 cups flour
3/4 cup yellow cornmeal
5 tablespoons sugar
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
3/4 cup plus 2 T solid vegetable shortening, room temperature
6 tablespoons (about) buttermilk
Mix first 5 ingredients in processor. Add shortening and cut in until mixture resembles coarse meal. Blend in enough buttermilk by tablespoons to form dough that begins to clump together. Gather dough into ball; divide in half. Flatten each half into disk. Wrap each disk in plastic and chill 45 minutes. Can be made a day ahead.
Position rack in lowest third of oven and preheat to 375º. Roll out 1 dough disk between sheets of waxed paper to 13-inch round. Peel off top sheet of paper; invert dough into 9 1/2-inch-diameter deep-dish glass pie dish. Peel off paper. Fold under overhanging dough to form double-thick edge. Roll out remaining dough disk on lightly floured surface to 1/8-inch-thick round. Put on top of any filling. Crimp edges. Brush pastry all over with buttermilk. Place pie on baking sheet. Bake 45 minutes. Cover pie with foil and continue baking until juices bubble thickly and crust browns, about 35 minutes more. Transfer pie to rack and cool. Serves 6
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