Best Fool Proof Pie Crust Recipes
AUNT MAXINE POLING'S FOOL-PROOF RECIPE FOR PIE CRUST
My aunt Maxine gave me this recipe back in the 60's (she'd been using it for her pie's for more years than that). She passed away a few years ago, I just want to give her the credit for this. I am posting a variety of my pies, my crust is made with Aunt Maxine's pie-dough recipe.
Provided by Straws Kitchen(*o *)
Categories Pies
Number Of Ingredients 7
Steps:
- 1. Put in a large mixing bowl the flour, salt and sugar stir well. Cut in the Crisco with fork or pastry blender until crumbly. In a small bowl beat the egg and stir in the water and vinegar. Add to flour mixture and mix. Divide dough into 4 equal parts, shape into a nice round ball and put into plastic bag. Chill for 30 minutes before rolling out. Bake according to your recipe instructions for either one crust empty or filled, or double-crust pies. Makes 4 single-crust or 2 double-crust. Can refrigerate up to 7 days before rolling out.
- 2. Note from CinStraw: Depending on what kind of pie it is I sometimes sprinkle cinnamon-sugar (or Splenda) over the crust before baking. Or sometimes I will sprinkle sugr crystals over the crust befor baking.
FOOL PROOF PIE CRUST
My favorite pie crust! Makes 2 (9 inch) and 1 shell. If you're nervous about making your own pie crust - this is the perfect recipe for you! Comes out great every time!
Provided by Sue Smith @Suesmithbaker
Categories Pies
Number Of Ingredients 7
Steps:
- Mix first four ingredients.
- In separate dish, beat remaining ingredients.
- Combine the mixtures, stirring with a fork.
- Chill 15 minutes before rolling out. Dough can be left in the refrigerator up to 3 days or it can be frozen until ready to use.
FOOL-PROOF PIE CRUST
When I was younger, I had a terrible time making pie crust. I figured that I was just always going to have to use either frozen or ready-made pie crusts. My mother-in-law gave me a cookbook that was compiled of recipes from local busineses and churches in her neighborhood. I found this wonderful pie crust recipe and have never had to buy a ready-made one since. This pie crust comes out with a nice, flaky texture and tastes great. I have been making this crust for 20+ years and never had it to fail. Hope it works as well for y'all, happy baking!
Provided by Elaine Bovender @Elaine55
Categories Pies
Number Of Ingredients 5
Steps:
- In large bowl, mix flour and salt together. Cut shortening/lard into flour and salt mixture using usual pastry method.
- Put vinegar into very cold milk, mix well and add to flour mixture. Knead into a smooth ball. If mixture seems dry, you may add a few drops of ice water. Cover and chill at least 2 hours until ready to use.
- TIPS: Do not over-handle your pie crust, as this can make crust tough. Make sure milk is very cold. Thoroughly chill dough before using.
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