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Answers: i need a proper recipe and please include tips that you use to have a great crust. usually i buy the ready made crusts that you unroll and then add your own pie fillings. but i really want to make the pie crust too. i feel i cant call myself a true baker if i cant master the basic pie crust lol

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I just made my first pie crust this weekend for a cherry pie. My first attempt failed, I threw it out and started over. My second attempt was absoluely perfect.

I made it for a double crust,
16 TBSP vegetable shortening (Crisco..firm believer)
2 cups sifted flour
mix with fork or pastry blender until about pea size balls form,
add 6 or 7 TBSP of COLD water. I used 6 and it was a little bit too much, but when I rolled it out and floured the rolling pin and the surface, it was great.

I wish you the best of luck!

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*********ONE CRUST APPLE PIE
1 (9 inch) pie crust see below for recipe
1 c. milk
2 tbsp. flour
1 c. sugar
3 c. peeled and sliced apples (I like to use Granny Smith)
Butter
Cinnamon
Place peeled and sliced apples in pie crust. Pour milk, flour and sugar mixture over top. Dot with butter, sprinkle wit cinnamon. Bake at 375 degrees for approximately 35 to 40 minutes, or until set.

**********CLASSIC CRISCO SINGLE PIE CRUST
1 1/3 level c. all-purpose flour
1/2 level tsp. salt
1/2 level c. Crisco shortening
3 tbsp. cold water (some brands of flour may need more water)
1. Spoon flour into measuring cup and level. Mix flour and salt in medium bowl.
2. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea size chunks.
3. Sprinkle with water 1 tablespoon at a time. Toss lightly with fork until dough will form a ball.
4. Press between hands to form 5-6 inch "pancake" flour rolling surface and rolling pin lightly. Roll dough into circle.
5. Trim 1 inch larger than upside down pie plate. Loosen dough carefully.
6. Fold into quarters. Unfold and press into pie plate.
7. Fold edges under and flute.
For baked pie shell heat oven to 425 degrees. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake at 425 degrees for 10-15 minutes or until lightly browned.

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I love the Amish pie crust when I make apple pies - it's a heartier crust that balances to the chunks of fruit really well.

The other tip is to bake the crust, and make the filling on the stove. Cool it, then pour it into the finished crust. This way you control the thickness of the filling and don't have to hold your breath waiting for it to finish baking to see it it's too watery (and if it is, then what do you do!!?).

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well i couldn't give you to much info but to use fresh fresh fresh apples and never ever ever put to much salt in when it says a pinch use only that or less and also you should use the Pillsbury dough crust or make one from scratch if you have the time but for recipes you should check out Betty crocker and another good tip is that cooking comes from the heart and you shouldn't follow a recipe but you instincts maybe a recipe can make for a good reference but cooking is all on you and trial and error

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what ever you want prepare try to 3,4 times.
after some time that will be good.
all the best.

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good luck, im not good at my own crust, i use the roll and go too!

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The trick to a GREAT pie crust is not to play with it too much. Be very gentle with it and roll it out from center to edge, don't go from top to bottom. When it's nice and thin, fold it in 1/2, fold it again and place it on the pie. I use scissors to trim it, leaving 1/2 an inch hanging all around. Press with a fork to seal it or roll the edges together, pinching to seal. Slice an opening in the middle to let the steam out or it will burst the edges. Brush the top with melted butter for a nice browning and a great flavor.

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I use this recepie (it's on the Tenderflake container)

6 cups cakeand pastry flour
or
5 1/2 cupe all-prupose flour
2 tsp salt
2 1/3 cups lard
1 tbsp vinegar
1 egg, loghtly beaten

-mix together flour and salt
-Cut in lard withe pastry blender until mixture resembles coarse oatmeal
-in a 1 cup measure, combine vinegar and egg, add water to make 1 cup. Gradually stir liquid inot lard mixture. Add only enough liquid to make dough cling together
-Gather into a ball and divide into 6 portions. If desired, wrap unused portions and refrigerate of freeze
-Roll out each portion on lightly floured surface. If dough is sticking, chill 1-2 hourd
-Transfer dough to pie plate. Trim and flute shells or crusts and bake accouding to your recipe

I used this recipe and it worked great! Just remember, use the lard cold your crust will be flakier, and don't overmix the dough, you don't want to activate the gluten (this will cause the crust the be flat and un flaky)

good luck, happy baking!!!

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I had the same feeling as you last fall ("If I'm going to do this pie thing, I'm doing it right!!"). This site gives step-by-step instructions as well as pictures:
http://www.pastrywiz.com/cakes/applepie....

Remember this though: your first pie will probably not be pretty, but it will be damn good!! So buy lots of whipped cream or vanilla ice cream to cover it up with and just savor the flavor. ;-)

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just a quick tip- add a dash of nutmeg to the apple filling, trust me it is THE secret to a great apple pie.

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Here is a really good recipe for pie crust from the Kitchen Aid Instructions and Recipes - I have altered it a little, removed the shortening and use all butter. This makes a very tender and flaky crust. I also always use a glass pyrex pie plate for pies. I have tried the metal ones, and the fancy ceramic ones, but success always with pyrex.

Pie Pastry (double crust)
2 1/4 c. all purpose flour
3/4 t. salt
6 T. cold, well chilled butter
5 - 6 T. cold water

Place flour and salt in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 15 seconds. Cut butter into pieces and add to flour mixture. Turn to Stir Speed and mix until butter particles are size of small peas, 30 - 45 seconds.

Continuing on Stir Speed, add water, 1 T. at a time, mixing until ingredients are moistened and dough begins to hold together. Divide dough in half. Pat each half into a smooth ball and flatten slightly. Wrap in plastic wrap. Chill in refrigerator 15 minutes. Roll one half of dought to 1/8 inch thickness between sheets of waxed paper. Fold pastry in quarters. Ease into 8 or 9 inch pie place and unfold, pressing firmly against bottom and sides.

For Apple Pie Filling:
5 c. sliced green apples (Granny Smith)
1/4 c. butter
1 t. salt
1 c. sugar
1 t. cinnamon
1 t. vanilla
2 T. flour

In saucepan over low heat, combine first 5 ingredients and cook until apples are slightly tender. Remove from heat, stir in vanilla and flour, mix well.

To make pie:

Pour filling into prepared pie crust. Roll out top crust, fold in half and gently place on top. Moisten entire edge of bottom crust with just a few sprinkles of water, press top crust to moistened edge to seal. Crimp as desired. Cut slits, or decorative cut out from top crust for steam to escape. Lightly brush top crust with 1 T. cream, sprinkle with 1 T. sugar. Bake at 400 degrees for 15 minutes. Reduce oven to 375 degrees and bake 15 minutes. Reduce oven to 350 degrees and continue to bake about 15 minutes, until brown.

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Sorry i don't do recipes But I'm really good on technical stuff and technique.
Pie crusts come in two basic varieties mealy and flaky
A mealy pie crust is so named because the fat globules in it are small in size and before you add the ice water ,the consistency of it is that of coarse corn meal . The reason that it is used is because it's almost water proof and therefore perfect for fresh fruit pies
A flaky pie crust on the other hand has large flat globules in it -about the size of a pencil eraser
The best thing to do is to make a 2 crust flaky recipe and then divide it before adding the water
One half will remain flaky and the other half will get further processing until it becomes mealy .
I like using pastry flour for pie crusts and as Kim mentioned keep the the handling of it down to a minimum ..You also want to give the dough adequate time in the refrigerator to rest and relax the gluten If you want the details on gluten development you can check my answer re:cake flour
Rolling is from the the center to the edges in one direction .

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