Best 2 All Purpose Pie Crust Recipes

Are you looking for the perfect all-purpose pie crust recipe that will make your pies, tarts, and quiches a hit? Look no further! This article will guide you through the process of creating a flaky, golden brown crust that will elevate any filling. Whether you're a seasoned baker or just starting out, you'll find all the information you need to master this essential culinary skill. So gather your ingredients, preheat your oven, and let's embark on a delicious journey into the world of all-purpose pie crusts!

Here are our top 2 tried and tested recipes!

LOW-FAT ALL-PURPOSE PIE CRUST

Low-Fat All-Purpose Pie Crust image

This pie crust recipe works well with almost any type of filling. Try it with this Veggie Goat Cheese Tart from Jenny Park, a member of the L.A. Ladies' Choir and owner of Trails Cafe in Los Angeles.

Provided by Martha Stewart

Categories Food & Cooking

Number Of Ingredients 6

Ingredients

1 1/4 cups all-purpose flour
2 tablespoons toasted wheat germ
1 teaspoon coarse salt
1/2 teaspoon baking powder
4 tablespoons cold, unsalted butter, cut into pieces
1/3 cup low-fat buttermilk

Steps:

In a food processor pulse together all-purpose flour, toasted wheat germ, salt, and baking powder. Add cold, unsalted butter, and process until largest pieces are the size of small peas.
With machine running, add low-fat buttermilk until dough just holds together.
Pat into a disc, wrap in plastic, and refrigerate for 1 hour (or overnight).

Nutrition Facts : Calories 133 g, Cholesterol 16 g, Fat 6 g, Fiber 1 g, Protein 3 g, Sodium 107 g

ALL-PURPOSE PIE CRUST

ALL-PURPOSE PIE CRUST image

Categories Phyllo/Puff Pastry Dough

Yield 1 crust

Number Of Ingredients 5

Ingredients

7 Tablespoons Crisco
3 Tablespoons BOILING Water
1 Teaspoon Half/Half (or milk)
1/2 Teaspoon salt
1 1/4 cups flour

Steps:

In 2 quart size plastic bowl, cut 7 Tablespoons of Crisco. Add 3 Tablespoons of BOILING water. With a fork, mash / whisk Crisco and boiling water until smooth (until it's a mayo-type consistency. Add Teaspoon of milk - whisk again with fork. Add 1/2 teaspoon salt - whisk again with fork. Add 1 1/4 cups flour and toss using fork until a crumbly dough starts to emerge. With hands, form a ball. Do not handle too much. On wax paper, roll out to fit your pie dish.

Tips:

Choose the right flour: All-purpose flour is the most common flour used for pie crust, but you can also use bread flour or pastry flour. Bread flour will produce a chewier crust, while pastry flour will produce a more tender crust.
Keep your ingredients cold: Cold butter and water will help to create a flaky crust. If your butter is too warm, it will melt and make the crust tough.
Work quickly: Overworking the dough will make it tough. Work it just enough to bring it together.
Chill the dough before rolling it out: This will help to prevent the dough from shrinking in the oven.
Don't over-roll the dough: Roll the dough out just enough to fit your pie plate. Over-rolling will make the crust tough.
Trim the edges of the dough: Trim the edges of the dough evenly so that they will be flush with the pie plate.
Crimp the edges of the dough: Crimping the edges of the dough will help to seal the pie crust and prevent it from cracking.
Bake the pie crust according to the recipe: The baking time will vary depending on the type of pie crust you are making.

Conclusion:

Making a perfect pie crust can seem daunting, but it's really not that difficult. Just follow these tips and you'll be able to make a flaky, delicious pie crust every time. Once you've mastered the basics, you can start experimenting with different flavors and techniques. There are endless possibilities when it comes to pie crust, so get creative and have fun!