Are you tired of soggy, tough, or bland pie crusts? Do you long for a flaky, golden-brown crust that perfectly complements your favorite fillings? In this comprehensive article, we will guide you on a culinary adventure to create the foolproof pie crust that will elevate your baking skills and impress your loved ones. Whether you prefer a classic all-butter crust, a buttery shortbread crust, or a crisp graham cracker crust, we will unravel the secrets to achieving a perfect crust every time. Get ready to master the art of pie crust making and transform your pies into culinary masterpieces.
Check out the recipes below so you can choose the best recipe for yourself!
MARTHA STEWARTS FOOLPROOF PIE CRUST
Make and share this Martha Stewarts Foolproof Pie Crust recipe from Food.com.
Provided by Kaccy G.
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Put the flour, salt and sugar into a food processor and pulse once or twice.
- Add the butter and process until the mixture looks grainy.
- Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
- Decant the loose dough onto a piece of plastic wrap.
- Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
- Split into two pieces and wrap each and chill for at least 4 hours before using.
- Dough can be made ahead for up to one week.
AUNTIE IRENE'S FOOLPROOF PIE CRUST (LARGE BATCH)
I failed miserably at making pie crusts until I found this one. It's the only one I've used since. The vinegar helps tenderize the dough with no aftertaste when it's baked. This dough makes enough for 20-30 crusts. For a smaller batch (4-6 crusts) recipe, see recipe #100064. This is the pie crust my mother used when she annually made hundreds of pies for the county fair pie booths of her church and the local Sr. Center. Time is for preparation only.
Provided by UnknownChef86
Categories Pie
Time 20m
Yield 20-30 crusts
Number Of Ingredients 8
Steps:
- Cut flour, salt, sugar and half of Crisco together until crumbly, then cut remainder of Crisco in until size of peas; set aside.
- Put vinegar in a 2 quart liquid measuring cup.
- Fill to 2 1/2 cup mark with cold water.
- Add eggs and beat with fork.
- Drizzle over dry ingredients; stir with fork.
- Turn onto lightly floured board and knead approximately 5 times, until no longer "sticky".
- Divide by 1/2-3/4 cup measure.
- Roll out on a lightly floured surface, using as little flour as possible and handling as little as possible.
- Bake empty shells at 400°F for 10-12 minutes on the bottom rack of the oven.
- Cooking pies on the bottom rack of the oven will help prevent over browning of the top and soggy crusts on the bottom.
- This dough freezes extremely well; simply flatten divided dough into a disk and put into a Ziploc bag, removing all air; thaw in fridge and roll out as directed.
FOOLPROOF PHILLY PIE CRUST
This pie crust recipe, made with cream cheese, is rich, delicious, and so easy.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 1h15m
Yield 8
Number Of Ingredients 3
Steps:
- Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape dough into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
- Place dough between 2 lightly floured sheets of waxed paper; roll into 10-inch round. Discard top sheet of waxed paper. Spray 9-inch pie plate with cooking spray; invert over dough. Flip pie plate, holding pie plate and dough together. Discard second sheet of waxed paper.
- Gently press dough onto bottom and up side of pie plate. Flute edge of crust, if desired, then use as desired.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 12.5 g, Cholesterol 47.2 mg, Fat 17.2 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 10.7 g, Sodium 132.3 mg, Sugar 0.6 g
PEGGY'S FOOLPROOF PIE CRUST
This is the piecrust recipe that my daughter sent me for the Mile-High Cranberry Apple Pie. It makes a really tasty,kind of cookie-flakey crust. It's winning card is that it is never tough.Baking time is according to the pie you are making.
Provided by Barb G.
Categories Pie
Time 50m
Yield 1 Pie crust, 8-24 serving(s)
Number Of Ingredients 7
Steps:
- Cut shortening and lard into the flour and salt mixture until it is in a small pea sized lumps.
- Combine the egg, ice water,and vingar.
- Lightly fork into the flour/shortening mixture.
- Pat into two balls.
- Wrap in plastic wrap, and refrigerate for awhile.
- Roll out on a well floured surface.
- Makes 1 double pie crust or 2 single pie crust.
- Bake as directed for pie.
ELSIE'S FOOLPROOF PIE CRUST
Make and share this Elsie's Foolproof Pie Crust recipe from Food.com.
Provided by Wendelina
Categories Dessert
Time 27m
Yield 2 crusts, 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, shortening, sugar and salt with a fork.
- In a seperate bowl, combine vinegar, egg and water.
- Combine all ingredients until moist.
- Chill at least 15 minutes.
- Roll out into 2 circles if using immediately and bake according to pie's directions.
FOOLPROOF PIE CRUST
As I grew up my mom taught me this recipe. She always told me it was foolproof and if you are sure to use COLD ingredients and process the dough as quickly as possible it is. It results in a light flaky crust!
Provided by Loki Feliciano
Categories Pies
Time 1h15m
Number Of Ingredients 4
Steps:
- 1. In a food processor put 1.5 cups of flour and salt. Pulse it a couple of times to just quickly mix
- 2. Cut cold cold cold butter into small cubes and toss into the processor over the flour and process just until it starts holding together. Add the remainder of the flour (1 cup). Blitz it ONLY a few short bursts until it looks a bit dry and crumbly.
- 3. Transfer into a mixing bowl and sprinkle about 3 tablespoons of ice water and press the dough together. As I've water by the tablespoon until the dough is together. Do the punch test, if a pinch of the dough and it stays together it's ready.
- 4. Roll it out for your crust. This should make enough for two single crust pies or one double crust pie
Tips:
- Always use cold butter. Cold butter will help to create a flaky crust. If your butter is too warm, it will melt and make the dough tough.
- Work the dough quickly. Overworking the dough will make it tough. Mix the ingredients until they just come together, then stop.
- Chill the dough before baking. Chilling the dough will help to prevent it from shrinking in the oven.
- Use a sharp knife to cut the dough. A sharp knife will help to create clean edges and prevent the dough from tearing.
- Bake the pie crust until it is golden brown. The crust should be cooked through but not overcooked.
Conclusion:
With a little practice, you can make a perfect pie crust every time. Just remember to use cold butter, work the dough quickly, chill it before baking, and use a sharp knife to cut it. With these tips, you'll be able to make delicious and beautiful pies that everyone will love.
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