Best 3 My Dads Pie Crust Recipes
If you're looking for a delicious and flaky pie crust that will make your family and friends rave, look no further than My Dad's Pie Crust. This recipe has been passed down for generations in my family, and it never fails to impress. Whether you're making a classic apple pie, a savory chicken pot pie, or any other type of pie, this crust is sure to be the perfect addition. In this article, I'll share the secrets to making the best My Dad's Pie Crust, from choosing the right ingredients to rolling and baking it to perfection. So grab your apron and get ready to bake the best pie crust you've ever tasted!
Let's cook with our recipes!
MY DAD'S PIE CRUST
Daddy was the baker in our house. He was most fond of pie, but just couldn't make a descent crust to save him, until he found this recipe in either a Betty Cocker or Better Homes and Gardens cookbook. I don't know which (this was forty-five some years ago). I have looked on Zaar for a recipe like this - and while they are similar they aren't Daddy's. Word to the wise - roll the dough out between two pieces of wax paper - the only way. Do not double the recipe for two crusts - just doesn't work. I make one crust at a time and store in the fridge while making the next. We are crust fiends in our house - so I always make a thicker crust then this recipe produces. I make three portions of this recipes for a two crust pie (1 and 1/2 per crust). Prep time includes cooling time. Cooking times depends on for what you are using the crust. Patience Grasshooper - it will be worth it.
Provided by LauraBlueEyes
Categories < 60 Mins
Time 50m
Yield 1 8 inch
Number Of Ingredients 5
Steps:
- Add 1 cup plus 2 T flour to mixing bowl.
- Add salt and mix with fork.
- Add oil and mix with fork just until combine (will be crumbly).
- Add COLD water (I have a cup of water with ice cube set up for this) 1 T at a time. Mix and add water until a ball of dough forms.
- Put in the fridge and let rest for 15 to 30 minutes (I don't always wait - but it is better if you do).
- Roll out between two pieces of wax paper.
- Lift the top piece of paper off the crust.
- Lift the bottom paper with the crust to the pie pan and invert.
- Peel the wax paper from the crust.
- Fit and crimp: fill or bake blind if one crust.
- Fit, fill and repeat if two crust.
- I estimate that this makes an 8 inch pie crust see my notes about the amount of crust I use for a 9 inch.
- Bake according to your pie recipe.
DAD'S FAVORITE PIE CRUST
This crust is very simular to a couple others posted here. :) I've used this one MANY times and it's always delicious.
Provided by Carol
Categories Pie
Time 1h
Yield 2 pies with lids
Number Of Ingredients 8
Steps:
- In a large bowl sift together flour, salt, baking powder and sugar.
- Using a pastry cutter, cut in shortening.
- (Should make small crumbles.).
- In a measuring cup, measure water, vinegar and egg.
- Mix well.
- Pour liquid into shortening mixture.
- Blend together but don't over work dough.
- Divide into 4 balls.
- Makes two pies with lids or 4 pie crusts.
- **Ibake my pies at 425 for 40-50 minutes.
- **Freezes well.
Nutrition Facts : Calories 2485.3, Fat 175.9, SaturatedFat 43.9, Cholesterol 105.8, Sodium 1385.4, Carbohydrate 197.9, Fiber 6.8, Sugar 7.2, Protein 29
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
Tips:
- Keep your ingredients cold. This will help to prevent the gluten in the flour from developing too much, which can make the crust tough.
- Use a light touch. When mixing the dough, be careful not to overwork it. Overworking the dough will make the crust tough.
- Chill the dough before rolling it out. This will help to make the dough more pliable and easier to work with.
- Use a sharp knife to cut the dough. A dull knife will tear the dough and make it difficult to get a clean cut.
- Don't overfill the pie crust. Overfilling the pie crust can make it difficult to seal and can also make the crust soggy.
- Bake the pie crust in a preheated oven. This will help to ensure that the crust cooks evenly.
Conclusion:
With a little practice, you'll be able to make perfect pie crusts every time. Just remember to keep your ingredients cold, use a light touch, and chill the dough before rolling it out. With a little effort, you'll be able to create delicious and beautiful pies that will impress your family and friends.
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