Best 4 Alans Pie Crust Recipes
Alan's pie crust is a classic staple of many kitchens, loved for its flaky texture and versatility. Whether you're making a savory or sweet pie, Alan's pie crust is the perfect foundation for your creation. In this article, we'll guide you through the simple steps to make Alan's pie crust, providing tips and tricks to help you achieve the perfect results every time. So gather your ingredients and let's get started on creating a delicious and flaky pie crust that will impress your family and friends.
Let's cook with our recipes!
PERFECT PIE CRUST
Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.
Provided by Ina Garten
Categories dessert
Yield 2 (10-inch) crusts
Number Of Ingredients 6
Steps:
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
ALAN'S PIE CRUST
I have tried several pie crust recipes, but they just did not turn out right. So I changed the quantities and added and took away some ingredients and made a delicious pie crust. This recipe has never failed me.
Provided by Allrecipes Member
Categories Pastry Pie Crusts
Yield 16
Number Of Ingredients 5
Steps:
- Mix the flour and the salt in a large bowl. Add the butter or margarine and lard; mix with hands until crumb like texture is achieved. Mix in the water. Pat into a ball, and wrap in wax paper. Refrigerate for at least two hours.
Nutrition Facts : Calories 119.7 calories, Carbohydrate 11.9 g, Cholesterol 13.2 mg, Fat 7.2 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 172.9 mg
ALAN'S PIE CRUST
I have tried several pie crust recipes, but they just did not turn out right. So I changed the quantities and added and took away some ingredients and made a delicious pie crust. This recipe has never failed me.
Provided by Allrecipes Member
Categories Pastry Pie Crusts
Yield 16
Number Of Ingredients 5
Steps:
- Mix the flour and the salt in a large bowl. Add the butter or margarine and lard; mix with hands until crumb like texture is achieved. Mix in the water. Pat into a ball, and wrap in wax paper. Refrigerate for at least two hours.
Nutrition Facts : Calories 119.7 calories, Carbohydrate 11.9 g, Cholesterol 13.2 mg, Fat 7.2 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 172.9 mg
FLAKY PIE CRUST
Good & easy enough for a beginner like me. It came from Bon Appetit June 2000 at Epicurious.com. This is my first posting on Recipezaar, but this turned out so beautifully that I had to share it. We don't have a have a food processor, so I used a whisk, (takes some elbow grease) and I didn't freeze the vegetable shortening, or chill the dough first, and I used regular margarine cold straight out of the frig., as we don't like butter. I put foil around the edges of the crust so that it wouldn't get too brown, and took them off at near the end of the baking time to a get a golden brown crust, and I did freeze the crusts in the pan before putting the pumpkin mixture in, as suggested in the Spiced Pumpkin Pie recipe I used. I also did as others suggested in rolling it out between 2 sheets of waxed paper, and dusting lightly with flour so it wouldn't stick & it was a dream to work with. It turned out great. I'll post the Spiced Pumpkin Pie also in case anyone wants to try it. This recipe makes enough dough for two crusts.
Provided by Teresa M
Categories Pie
Time 1h10m
Yield 2 nine inch pie crusts, 16 serving(s)
Number Of Ingredients 7
Steps:
- Blend flour, sugar and salt in processor.
- Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal.
- Transfer mixture to bowl.
- Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture.
- Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
- Gather dough into 2 balls; flatten each into disk.
- Wrap each in plastic and chill 30 minutes.
- (Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using).
- Zelly Bell I'd say you have a way more modern oven than I do, thank goodness, and you should "tailor" this recipe to what what works for you and your oven, as I imagine most ovens are newer than mine, which I'm just used to mine now, and can even bake good cookies from scratch with it now. This recipe is simply a good easy pie crust easy enough for a beginner in even a not user-friendly oven.
- Please Do NOT be intimidated at making your own pie crust, it's not that much work and way worth it. It's more enjoyable when they compliment you to say, "I made it from scratch". Bottom line it's worth trying. If I can make a good pie crust you can too.
Nutrition Facts : Calories 202.2, Fat 14.5, SaturatedFat 6.1, Cholesterol 15.2, Sodium 183.1, Carbohydrate 16.1, Fiber 0.5, Sugar 1.2, Protein 2.1
Tips:
- Ensure your ingredients are cold: Using cold butter and water prevents the gluten in the flour from developing too much, resulting in a more flaky crust.
- Work quickly: The less you handle the dough, the flakier it will be. Use a pastry blender or two forks to cut the butter into the flour, and avoid overworking the dough when bringing it together.
- Chill the dough before rolling it out: This helps prevent the butter from melting and the dough from becoming too sticky.
- Use a light touch when rolling out the dough: Don't press down too hard or you'll end up with a tough crust.
- Trim the edges of the dough: This helps prevent the crust from shrinking too much in the oven.
- Bake the crust until it's golden brown: This ensures that the crust is fully cooked and has a nice flavor.
Conclusion:
Making a homemade pie crust can seem daunting, but it's actually a simple process that can be mastered with a little practice. By following these tips, you can create a flaky, golden brown crust that will make your pies and tarts taste even better. With a bit of patience and a few simple ingredients, you can make delicious pie crust at home that will impress your friends and family.
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