Looking for great recipe for pie crust?!
Looking for great recipe for pie crust?
Im tired of guessing on making pie crust..I have some pipin apples and want to bake a pie tonight...Looking for a scrumpcious recipe for a Good pie crust. I like it to be on the thick and moist side, but tender, not too flaky..All recipes would be greatly appreciated..Thankyou to all you great bakers...you can send the filling recipe too if you would like..thanks again....
Answers:
this is sooooooooooo good:
Caramel Apple Pie
Pie Crust:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup plus 1 tablespoon butter flavored shortening, chilled
1/3 cup ice water
1 tablespoon vinegar
1 egg, beaten
Filling:
6 cups apples (Jonathan or Granny Smith)
1/2 cup packed light brown sugar
1/2 cup sugar
1/4 cup all-purposeflour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla
4 tablespoons heavy cream
4 tablespoons butter
Streusel Topping:
1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon butter
2 toffee bars or 3 ounces chocolate covered peanut or pecan brittle, crushed
Pie Crust:
Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
Filling:
Preheat oven to 450 degrees F.
Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.
Streusel Topping:
Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the crushed toffee bars. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer.
It's called Pillsbury!
http://www.elise.com/recipes/archives/00...
http://whatscookingamerica.net/piecrst.h...
http://whatscookingamerica.net/piecrsthi...
http://www.cooks.com/rec/doc/0,1837,1581...
http://www.cooks.com/rec/search/0,1-0,ho...
http://southernfood.about.com/od/applepi...
1 cup flour
2/3 cup shortening
1/2 tseaspoon salt
cut above ingredients with fork and knife in a bowl until they become the size of very small pebbles. Add 5-6 Tablespoons of cold water and mix together until dough sticks into a ball.
Dust a surface of the counter with flour and the rolling pin also and roll out 1 inch bigger than the pie plate. Fold it over, slip it into the pie plate. Repeat for the top crust!
you want to use crisco shortening, the recipe is on the side, best one ever.
http://recipe.com
I cheat and use the Pilsbury pie crusts in the refrigerator section. My Mom used to slave over homemade crust and finally gave in - the Pilsbury is just as good!!!
flour lard and a little water knead togather roll out to size and enjoy
2 1/2 cups flour + 1/2 teaspoon of salt
- mixed together & sifted
1cup butter or butter flavored crisco
- very cold & cut into squares
1/4 cup cold water
- ice cold water
*** cut the buter or crisco into the flour & salt once you have small crumbles all over add the cold water and bring it all together by hand, don't over mix it or it will ruin it by melting the butter and the crust will not be flaky...
Like bobby, I often use lard because it does make a flakier crust, however kneading is a no-no, it will make the dough tough. It a fat conscious world, Crisco is my next choice, but it must be cold and the dough chilled to keep it flaky. My grandmothers recipe is a good one, but it does use lard (I have used it with chilled Crisco as well).
5 C. sifted all purpose flour
1T. salt
2T. sugar
2 C. lard (or chilled Crisco)
1T. cider vinegar
1 egg broken into a (8 oz.) measuring cup , slightly beaten and then filled with cold water.
Mix the flour, salt, and sugar. Cut in the lard, add the vinegar and egg and water mixture and mix only until blended. Chill 30 minutes. Roll out only a portion at a time (recipe make 8 single crust pies or four double crust pies) onto a slightly floured board (preferably marble or granite). The scraps can be re-rolled and the dough will keep well in the refrigerator for several weeks, or can be frozen for several months. [For a 2-crust pie, brush top curst with milk and sprinkle with sugar just before going in the oven]
My grandmother was of Pennsylvania Dutch descent and had been know to make as many as 16 pies in one day. I was fortunate to have her for a teacher.
1 1/2 sticks cold butter cut into cubes
1/3 cup cold shortening
1 tbsp. sugar
1 tsp. salt
3 cups all purpose flour
6-8 tbsp. ice water
Place the flour, salt, sugar, shortening, and butter in a bowl and pulse in the food processor, mix with mixer, or cut in by hand with a pastry blender or two forks. The food processor or mixer makes quick work of it. Mix the ingredients until the butter/shortening are the size of peas. You don't want the butter/shortening to be obliterated so you can't see what's left of it. Small pea size chunks left are good because when the dough bakes in the oven they are what give the pie dough lift and flakiness. Now add in the water in small amounts at a time until the dough forms a ball. Divide the dough in half and wrap in plastic wrap. Place in refrigerator for at least 1 hour- the longer the better. Take out and you have your top and bottom crust ready to roll.
store bought crusts are way easier and just as good