In the realm of baking, there lies a culinary treasure that has stood the test of time: Grandma Lee's Pie Crust. This legendary recipe, passed down through generations, holds the key to creating flaky, golden brown crusts that will elevate any pie to new heights. Whether you're a seasoned baker or just starting your culinary journey, this article will guide you through the secrets of crafting Grandma Lee's perfect pie crust. With detailed instructions, helpful tips, and a sprinkle of heartwarming nostalgia, we'll uncover the techniques that make this recipe so special. So, prepare to embark on a baking adventure and discover the magic that awaits within the folds of Grandma Lee's Pie Crust.
Check out the recipes below so you can choose the best recipe for yourself!
GRANDMA'S VERY EASY PIE CRUST
This pie crust is one of the simplest, tastiest ones you'll ever try.
Provided by Emy
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Sift flour and salt into a bowl. Pour vegetable oil into a 1-cup measure and fill the measure with milk up to the 7-ounce mark. Whisk oil and milk together and pour immediately into the bowl with flour. Mix the crust together with a fork just until it holds together. Do not knead.
- Divide crust in half, form into balls, and roll each half out between sheets of waxed paper. Peel waxed paper from crusts to fit into pie plate.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 24.4 g, Cholesterol 0.9 mg, Fat 14.2 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.3 g, Sodium 296 mg, Sugar 0.6 g
RUTH'S GRANDMA'S PIE CRUST
Steps:
- In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
- In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 13.1 g, Cholesterol 5.8 mg, Fat 11.5 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 148 mg, Sugar 1.2 g
GRANDMA'S PERFECT PIE CRUST
My grandma knew how to make the best pies every year for Thanksgiving. The crust is tender and flaky and so easy to make! You will never buy from the store again!
Provided by Alyssa Rivers
Categories Dessert
Time 5m
Number Of Ingredients 4
Steps:
- In a medium bowl stir together flour and salt. With a pastry blender cut in shortening till pea-sized.
- Sprinkle water on one tablespoon at a time tossing with a fork. Push moistened dough to the side. Mix till all flour is moistened. Don't mix too much or the crust will be hard.
- Form into a ball and roll out on the floured surface. Turn and flour the dough a few times till it's the size you need.
Nutrition Facts : Calories 147 kcal, Carbohydrate 15 g, Protein 2 g, Fat 9 g, SaturatedFat 2 g, Sodium 73 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRANDMA'S GREAT DEPRESSION ERA PIE CRUST
This is a recipe I received from my grandmother. It was her go-to recipe whenever she needed a pie/pastry crust. I'm fairly certain she got it from her mother who developed it during the Great Depression. Given that history, you may notice that the ingredients are stretched very thin. Don't hesitate to add a bit more flour or water if you think the situation calls for it.
Provided by SemperFidelis9a
Categories Dessert
Time 1h15m
Yield 1-2 pie crusts, 6-12 serving(s)
Number Of Ingredients 4
Steps:
- Sift flour and salt into a mixing bowl.
- Cut in half of the shortening with a pastry blender until the mixture resembles cornmeal.
- Cut in the remaining shortening with a pastry blender until the mixture resembles small peas.
- Sprinkle in the water 1 tablespoon at a time, gently tossing the mixture with a fork after each addition. (Do not be afraid to add more water or flour).
- Gather dough with hands and press into a ball. (For double crust divide into two balls).
- Roll out on floured surface and put into a pie pan.
- Bake according to whatever pie recipe you're using.
- NOTE: I have never pre-baked this pie crust, so I can offer no guidance on how that would work. Most generally I use this for pumpkin pies around Thanksgiving, and the crust is baked together with the pumpkin filling for 10 minutes at 425 degrees and then about an hour at 350 degrees. Use your own judgment for baking the crust.
- NOTE: To Double:.
- - 2 cups all purpose flour.
- - 1 teaspoon salt.
- - 3/4 cup shortening, divided in half.
- - 5 tablespoons COLD water.
Nutrition Facts : Calories 264.8, Fat 17.4, SaturatedFat 4.3, Sodium 194.7, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2
GRANDMA VELNA AND BETTY CROCKER'S PIE CRUST
This is a single pie crust recipe for one 9 inch pie crust from Betty Crocker The key is rolling the crust between the wax paper so as to not dry it out by adding flour. We use the butter-flavored shortening. That allows for the flakiness of the crust and the yummy flavor of butter. Also, when baking the pie, I suggest covering the crust with aluminum foil until 10 minutes before the pie is done. That helps keep the crust from burning.
Provided by ShortChef2009
Categories Dessert
Time 15m
Yield 1 pie, 1 serving(s)
Number Of Ingredients 5
Steps:
- 1. Mix dry ingredients.
- 2. Cut the shortening into the dry ingredients with a pastry cutter,
- 3. Sprinkle in the cold water one tablespoon at a time, mixing with a fork, till all the flour and shortening is moistened.
- 4. Gather and roll into a ball.
- 5. Place it on top of a piece of wax paper, about 1.5 feet in length.
- 6. Press down slightly and cover with another piece of wax paper. NOTE: The wax paper is key to this recipe. It allows you to roll out without having to add flour.
- 7. With rolling pin, roll dough out, from center to the outside, creating a circle.
- 8. Remove the top piece of wax paper. Flip over the crust dough onto the pie pan.
- 8. Press into the pie pan and form the crust.
- You can cover and refrigerate to use for a pie later. Great with sweet or savory pies.
Nutrition Facts : Calories 1170.9, Fat 82.2, SaturatedFat 20.4, Sodium 584.5, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly affect the taste of your pie crust. Use high-quality butter, flour, and salt. Look for butter that is at least 82% butterfat and flour that is freshly milled.
- Keep your butter cold: Cold butter is essential for a flaky pie crust. If your butter is too warm, it will melt into the flour and make the crust tough. Cut the butter into small pieces and chill it for at least 30 minutes before using.
- Work the dough quickly: Overworking the dough will make it tough. Work the dough just until the ingredients are combined. Do not over knead the dough.
- Chill the dough before rolling: Chilling the dough will make it easier to roll and will prevent it from shrinking too much in the oven.
- Roll the dough out evenly: Roll the dough out to a thickness of about 1/8 inch. If the dough is too thick, it will be difficult to cook evenly. If the dough is too thin, it will be fragile and tear easily.
- Trim the edges of the dough: Trim the edges of the dough with a sharp knife or pastry wheel. This will help to prevent the dough from shrinking too much in the oven.
- Flute the edges of the dough: Fluting the edges of the dough will help to seal the crust and prevent it from cracking.
Conclusion:
Making a pie crust from scratch can be a daunting task, but it is definitely worth it. With a little practice, you can make a flaky, delicious pie crust that will impress your friends and family. Follow these tips for making the perfect pie crust, and you'll be sure to have a delicious pie every time.
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