Best 5 Grandma Lynas Best Pie Crust Recipes
Are you looking for a delicious and flaky pie crust recipe that will make your pies and tarts the star of the show? Look no further than Grandma Lyla's Best Pie Crust. This classic recipe has been passed down through generations, and it's sure to become a favorite in your kitchen. With its simple ingredients and easy-to-follow instructions, even novice bakers can create a perfect pie crust that will impress family and friends alike. So gather your ingredients, preheat your oven, and let's get started on creating the perfect pie crust with Grandma Lyla's recipe!
Let's cook with our recipes!
GRANDMA'S SECRET PIE CRUST
The secret's out! A great basic pie crust recipe.
Provided by Felicia Bass
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 16
Number Of Ingredients 6
Steps:
- In large bowl mix flour and salt. Cut in shortening with two butter knifes.
- In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
- Roll out dough, and fit into two 9 inch pie pans.
- Bake at 425 degrees F (220 degrees C) for 12 minutes.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 17.9 g, Cholesterol 11.6 mg, Fat 16.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.1 g, Sodium 150.3 mg, Sugar 0.1 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
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 LYNA'S BEST PIE CRUST
Back in 1912, my 13 year old grandmother ran away from home and the 12 brothers & sisters she was stuck caring for, and took a position of head baker at the Black Bear Hotel in downtown Duluth. It was a different time, back then; Pie ruled and was King, Queen and Princess. She made 50 pies per day, Monday through Friday, but on the weekends, she made upward of 75 to 100 pies. This is the ONLY crust she used for her 1000's of pies! This year, 2012, this recipe is now over 100 years old and in constant use throughout the generations. I also wanted to add, that I found out by accident that rolling out the crust between two Silpat mats is a dream come true: peels right off, NO stick! Happy Baking!
Provided by The_Swedish_Chef
Categories Dessert
Time 1h5m
Yield 2 crusts
Number Of Ingredients 8
Steps:
- ALL INGREDIENTS AND TOOLS MUST BE ICE COLD, INCLUDING FLOUR AND SUGAR! MEASURE IN ADVANCE AND PLACE IN REFRIGERATOR FOR 1/2 AN HOUR BEFORE MAKING CRUST.
- Measure flour, confectioner's sugar, and salt into work bowl of food processor. Pulse quickly 2-3 times.
- Uncover bowl, add butter and lard/shortening, process 5-10 seconds until JUST blended.
- Through feed tube, add beaten egg and vinegar and 1/2 of the water. Pulse 2-3 times.
- Watching dough constantly, slowly drizzle the remaining water into the dough as processor is turning, STOPPING INSTANTLY when the dough begins to clump together. (It will look lumpy, rough and riddled with the yolk and butter. THIS IS NORMAL!).
- Turn dough onto Saran Wrap. press into rough circle of pie pan shape, wrap and chill for at least 30 minutes.
- Take off Saran Wrap. Roll chilled dough out between 2 layers of parchment paper. Lay into pan, fill and bake. Happy Baking!
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:
- Always use cold butter and ice water when making pie crust. This will help to keep the butter from melting and making the crust tough.
- Work the butter into the flour quickly and gently. Overworking the dough will make it tough.
- Chill the dough for at least 30 minutes before rolling it out. This will help to make the crust easier to work with and prevent it from shrinking in the oven.
- When rolling out the dough, use a light touch and roll it out evenly. Don't press down too hard or you will make the crust tough.
- Be careful not to overfill the pie crust. Too much filling will make the crust soggy.
- Bake the pie at a high temperature for the first 15 minutes, then reduce the temperature to finish baking. This will help to prevent the crust from getting too brown.
- Let the pie cool completely before serving. This will help the crust to set and the filling to thicken.
Conclusion:
Making a perfect pie crust is a skill that takes practice, but it's definitely worth the effort. With a little patience and attention to detail, you can create a pie crust that is flaky, tender, and delicious. So next time you're baking a pie, take the time to make your own pie crust from scratch. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love