Best 4 Grandmothers Super Flaky Pie Crust Recipes
Are you in search of the perfect pie crust recipe that will make your desserts and savory dishes stand out? Look no further! In this article, we will take you on a culinary journey to discover the secrets of creating a flaky, golden brown pie crust that will leave your taste buds tantalized. We will explore the art of using the right ingredients, the proper techniques, and the perfect baking methods to achieve a crust that is both delicious and visually appealing. So, let's embark on this exciting adventure and learn how to make the best grandmother's super flaky pie crust!
Let's cook with our recipes!
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 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
GRANDMOTHER'S SUPER FLAKY PIE CRUST
This pie crust is delicious for all pies. with all the butter in it, this crust always bakes perfectly, and is never tough. i got this from my Grandmother. The secret to this flaky, buttery soft pie crust is all in the margarine.
Provided by Elisebeth
Categories Dessert
Time 45m
Yield 2 pie crusts
Number Of Ingredients 3
Steps:
- preheat oven to 350 F degrees (Fahreinheit).
- pour flour into medium bowl, add margarine using pastry blender (or crisscrossing with knives) until lumps are slightly smaller than pea-size.
- Add water. mix gently with fork until dough comes away from the sides of bowl. (you may need more water) be very gentle, and try not to mix too much.
- transfer half of dough to a sheet of wax paper lightly sprinkled with flour. sprinkle a little flour onto top of pie dough.
- cover pie dough with another sheet of wax paper.
- roll out so the pie crust is level, and not too thick in one place, or too thin in another. (about 11 or 12 inches in diameter).
- peel off top layer of wax paper from dough, and place pie pan on top of dough. carefully slide your hand underneath bottom layer of wax paper, and flip.
- Then,carefully peel the wax paper from pie dough, and ease into pan.
- repeat steps 4-8 with other half of dough.
- Bake for 15 min, or so or until golden brown in color.
- Fill with any pie filling!
Nutrition Facts : Calories 1063.3, Fat 69.3, SaturatedFat 12, Sodium 800.7, Carbohydrate 96.2, Fiber 3.4, Sugar 0.3, Protein 13.7
FLAKY PIE CRUST
This homemade flaky pie crust was my Great Grandmother's. My Grandmother taught me how to make pie's using this recipe. It is a recipe that has been in my family for over 100 years.
Provided by Flaky C.
Categories Dessert
Time 1h30m
Yield 6 Slices, 6 serving(s)
Number Of Ingredients 4
Steps:
- Add all ingredients to a medium size mixing bowl and work with a fork until flour and shortening are mixed, and flour is picked up into the shortening.
- Next start mixing the dough by hand kneading until the dough is blended and forms a ball. Flour a board or area to roll out the dough on.
- This is when you will cut your dough in 1/2.
- Flour the area and roll the dough out with a rolling pin, flipping one or two times to prevent sticking. Roll to fit a 8 or 9 inch pie pan. Pie crust should be rolled out thin. About the width of the chocolate part of an oreo cookie. Once your dough is rolled out fold it in 1/2 to pick up and place in pie pan. Center the 1/2 crust in the middle of your pan and flip the other 1/2 over to cover the pie pan. Cut off any excess crust around the rim.
- This recipe is very forgiving, so if you make a mistake or get a tear you can easily add and piece together and still end up with a nice looking crust.
- Add filling of your choice. Because this recipe is about the pie crust I just used a canned fruit filling. Around Easter I hope to bring you a recipe filling for pecan pie that is so delicious. The pecan pie filling with this pie crust recipe is just heavenly. Oh my.and with a dollop of whipped cream on that pecan pie. Just smack me silly.you will become giggly.
- This recipe is very forgiving, so if you make a mistake or get a tear you can easily add and piece together and still end up with a nice looking crust.
- Add filling of your choice. Because this recipe is about the pie crust I just used a canned fruit filling. Around Easter I hope to bring you a recipe filling for pecan pie that is so delicious. The pecan pie filling with this pie crust recipe is just heavenly. Oh my.and with a dollop of whipped cream on that pecan pie. Just smack me silly.you will become giggly.
- Go ahead and roll out your top crust, and place onto pie using the same technique as the lower crust. Once in place cut around edge to remove excess dough. Go around the crust rim and squeeze and crimp softly the 2 layers together to seal the outer edge of the crust around the pie. I do not like the look of going around the crust and pressing with a fork. I also don't find it very reliable, and have seen the fruit filling ooze out and cause the crust to stick when serving. So try to learn to crimp the crust. My Grandmother made the most perfectly beautiful formed crimps. I never learned her technique, but she really had a talent when it came to this.
- Prick with fork to allow venting, this will help not to have a spill over in your oven. Sprinkle top crust with sugar if desired.
- Bake at 350 degrees for 30 minutes single crust, or 45 minutes to 1 hour for double crust. The last 10 minutes watch to make sure your edges are not getting to dark.
- Let pie come to room temperature, or enjoy warm with some whip cream or ice cream.
Tips
- Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. This will help create a flaky crust.
- Add ice water one tablespoon at a time, until the dough just comes together. Be careful not to overwork the dough, as this will make it tough.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before rolling it out. This will help the dough relax and make it easier to work with.
- When rolling out the dough, use a light touch and avoid overworking it. Roll the dough out to a thickness of about 1/8 inch.
- Transfer the dough to a pie plate and trim the edges. Fold the edges under and crimp them to seal the crust.
- Before baking, prick the bottom of the crust with a fork to help prevent it from bubbling up.
- Bake the crust for 15-20 minutes, or until it is golden brown. Let the crust cool completely before filling it.
Conclusion
This is a delicious and versatile pie crust recipe that can be used for a variety of pies. The crust is flaky and buttery, and it holds its shape well. Follow these tips to make the perfect pie crust every time.
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