How do you make perfect pie crusts?!
Use a pastry cutter to blend the dry ingredients then add the lard cutting it in until it almost cleans the sides of the bowl. Refrigerate until chilled. You can use waxed paper to roll out the dough, occasionally sprinkling a little flour so the dough does not stick. Don't roll too thin as dough will tear. Place dough in pie plate, trim at least 1/4" larger than pie plate, crimp the edges. Good luck Matt! It's really easy, just sounds difficult. A lot of good recipies here for you...enjoy! :~)
Answers: Not too sure about "perfect" but how about yummy...I always use my Gram's recipe. Flour, salt, lard & cold water. I always use lard because bacon grease is too salty at times & I also use pastry flour, it's just a finer grade than all purpose and saves you from sifting it. Single crust recipe...1 cup of flour, a pinch of salt, 1/3 cup of lard (cold), 1 - 2 Tbsps. cold water
Use a pastry cutter to blend the dry ingredients then add the lard cutting it in until it almost cleans the sides of the bowl. Refrigerate until chilled. You can use waxed paper to roll out the dough, occasionally sprinkling a little flour so the dough does not stick. Don't roll too thin as dough will tear. Place dough in pie plate, trim at least 1/4" larger than pie plate, crimp the edges. Good luck Matt! It's really easy, just sounds difficult. A lot of good recipies here for you...enjoy! :~)
I buy it!!!!!!!!!! Really I do, but I think that will be my next quest. To make the perfect pie crust.
Depending upon the type of pie I am making, I buy either the refrigerated or the frozen kind.
make sure the fat you are using (either butter, lard or crisco) is cold and use ice water sparingly. Chill the dough before handling, and don't handle too much. Only roll it out once.
I let my mother in law bring the pie!
http://www.elise.com/recipes/archives/00...
Hi there, these tips are passed down to me from my grandmother who made perfect pies!!
Good pie crusts need not to difficult. Just use your favorite pie crust recipe and follow along with these instructions.
Tips:
I usually roll pie dough between two sheets of parchment paper. However, using parchment paper will save you a lot of clean up time. You'll also use less flour, producing a more tender, flaky pie crust.!
1st step:
Once you've made your dough, flatten it into a disk and chill the disk in the refrigerator for 30-60 minutes. This step helps the dough to roll out better and keeps it from springing back.
2nd step:
Once the dough has chilled, place it on a well floured surface and use a floured rolling pin to roll it out. Roll first in one direction, then the other, in order to keep the round shape, (The finished dough should be approximately one and 1/4 times the size of the pie pan.
3rd step:
Carefully, fold dough in half and place it in the pie pan. Trim off any excess dough, leaving about 1" - 1 1/2" extra.
4th step:
Fold edges under so that there is a double layer of dough on the crust edge. Using your thumb, crimp the edges of the dough around edge of pie.
5th step:
The finished crust is ready for filling. If you plan to fill the crust after baking, loosely line the unbaked crust with foil and fill it with dried beans or store bought pie weights. This prevents the crust from puffing up while baking
Basic Pie Crust:
1 cup all purpose flour 1 tsp. salt
1/3 cup vegetable shortening
2-3 tablespoons ice water
Directions:
Measure salt & flour into a bowl. Cut in shortening thoroughly. Sprinkle in ice water 1 tablespoon at a time, mixing until all the flour is moistened and dough almost cleans the sides of the bowl. 1 or 2 tablespoons of ice water can be added, if necessary.
Cold shorting,, butter ,,lard bacon fat. suite
mix to oatmeal size.. Refrigerate Keep it cold and let the water absorb...
Use a 12 x 12 or bigger floor tile (cleaned of course) from the refrigerator...To roll it out same with biscuits
Double pie crust: 2 1/4 c. flour, 3/4tsp. salt, 2/3c. shortening, 8-10Tbsp. cold water. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 Tbsp. of water over part of flour mixture, gently toss w/fork. Push moistened dough to side of bowl. Repeat, using 1Tbsp. of water at a time, until all the flour mixture is moistened.Divide in half, form each half into a ball. On a lightly floured surface, use your hands to slightly flatten1 dough ball. Roll dough from center to edge to a 12 in. in diameter. Transfer pastry to a 9 in. pie pan, sprinkle a little cinnamon and sugar onto pastry then fill with your favorite pie filling, add second crust and sprinkle sugar on top.
i buy mine, much quicker =)
With you and me in the kitchen together. love, honey
I don't. My grandmother was the master at making the perfect pie crust. I have her recipe and I did everything it said to last Thanksgiving, but my crust was hard as a rock. I think I mixed it around too much... so don't do that.
have sex with martha stewart.
MY hubby has an awesome reciepe for homemade pie crust. However, he hides it from me. :(
I have a good one I use from Betty Crocker. I'll find it for you.
http://www.recipezaar.com/190282
What kinda pie are you making? Apple, Cherry??? YUMMMM!!!!!