8-12-99 Quest for the Best Pie Crust Recipe

Candy,VA (10:28:01) :

NO FAIL PIE CRUST

3 cups flour
1 1/4 cups Crisco
1/2 tsp salt

Blend above ingredients well

1 large egg
5 T cold water
1T vinegar....add to flour mixture and blend
Chill pastry then roll out

SuzannePa:-) (10:13:02) :

The Best Pie Dough

1 1/4 C. all-purpose flour
1/2 tsp. salt
1 tbsp. sugar
6 tbsp. chilled unsalted butter(cut into 1/4 inch pieces)
4 tbsp. chilled all- vegetable shortening
3-4 tbsp ice water

mix flour, salt and sugar in food processor with steel blade. scatter butter into mixture, cut butter in with 5 1 second pulses, add shortening till flour is pale yellow and resembles coarse cornmeal.

Sprinkle with 3 tbsp. of ice water. With rubber spatula use folding motion. then shape and add water till "it's like it should be". dust with flour and wrap in plastic and fridge for 30 minutes.Becky,LA (09:56:57) :

MOM'S PIE CRUST
Recipe By : MOM
Serving Size : 2

2 cups flour
2/3 cup shortening
1 teaspoon salt
1/3 cup ice water

Measure flour, salt and shortening into bowl of food processor.
Pulse until fine crumb consistency.
Add ice water a little time with processor running until dough forms ball.
Remove from processor onto floured board and roll as desired for pan you are using.Verla..Il. (09:52:52) :

Pat in Pan Pie Crust

1 1/2 c. flour
1/2 c. Crisco oil
2 T. sugar
2 T. milk
1 tsp salt

Mix all together in a small bowl with a fork until it clings into a ball.
Pat into a 9 inch pie pan.
Bake at 425 10 minutes or until golden brown.

I use this for all of my cream pies. It is very good and no mess to clean up after making it. Good for quiche too!Verla..Il. (09:49:23) :

Freezer pie crusts!

3 lb can Crisco
5 lbs flour
3 c. ice water
2 T. salt

You will need to mix this in a very large pan-like a roaster! Mix flour, salt and Crisco together with hands. Add ice water and mix all together until blended. Make into 9 rolls. Wrap in freezer wrap and freeze . If you prefer one crust pies divide the rolls in half. Put the packages in a large plastic bag. These will keep for one year. There is something about freezing this dough that makes it the easiest to roll out pie dough. It also has the best flavor! Good luck!Marie.Ohio (04:04:42) :

My Special Pie crust

4 C. flour
2 t. salt
1-3/4 C. shortening (Crisco)
1T vinegar
1T. sugar
1 egg
1/2 C. water

Mix flour salt, shortening and vinegar
beat remaining ingredients and add to flour mixture.
Roll into ball chill at least 15 minutes before rolling out. Dough can also be left in frig if covered
for up to 3 days before rolling out.
You can shape like big hamburger and seal in foil and freeze.
TO use just set out to thaw then roll out when moldable.
many requests for this recipe over the years.
My other favorite has same ingredients but smaller amount but Hey if you're making a mess anyway..might just as well do it up big.
Enjoy.BB,.from.Cali (11:27:20) :

This has been the best tasting all around crust I have tried...and yes it is Martha's..lol

Pie Crust 101
Recipe By : Martha Stewart

=== PATE BRISEE ===
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar (optional)
1 cup cold unsalted butter -- cut small pieces
1/4 cup water - (to 1/2 cup)

Combine the flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds. For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal. Add ice water in a slow steady stream through feed tube of food processor with machine running, until the dough holds together for no longer than 30 seconds. For hand method, mix dough with a wooden spoon, adding water until dough just holds together. Turn dough onto piece of plastic wrap. Press into flat circle, or rectangle depending on what shape you intend to roll out pastry to. Wrap in plastic wrap and refrigerate at least 1 hour. May be frozen, double wrapped in plastic, for several months. Makes one pound, five ounces dough. Enough for one double-crust 9-inch Pie. Comments: Try personalizing your pastry by adding some ground cinnamon, cardamom, or ginger. Enhance savory pies with a sprinkle of basil, cumin, or tarragon.

Yield: 1 double-crust pie