Best 8 Perfect Pie Crust Ii Recipes

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Welcome to the delectable world of pie crust perfection, where buttery flakes and a golden-brown crust come together in culinary harmony. Whether you're a seasoned baker or embarking on your first pie-making adventure, achieving the perfect pie crust can seem like a daunting task. But fear not! With the right guidance and a few simple techniques, you can master the art of creating a flaky, tender, and flavorful pie crust that will elevate your homemade pies to new heights. In this comprehensive guide, we'll walk you through the secrets of achieving pie crust perfection, from selecting the best ingredients to rolling out the dough with precision. Get ready to unleash your inner pastry chef and indulge in the ultimate pie-baking experience!

Check out the recipes below so you can choose the best recipe for yourself!

NO FAIL PIE CRUST II



No Fail Pie Crust II image

This recipe is both tender and flaky, due to the addition of vinegar and lard.

Provided by Molly

Categories     Desserts     Pies     Pie Crusts     Pastry Crusts

Yield 32

Number Of Ingredients 7

4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons salt
1 ⅔ cups lard
½ cup water
1 egg, beaten
1 tablespoon distilled white vinegar

Steps:

  • In a large bowl, mix together flour, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
  • In a small bowl, mix together water, egg, and vinegar. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. Divide into 4 portions and wrap tightly. Use dough within three days or freeze.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 12 g, Cholesterol 16 mg, Fat 11 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 163.1 mg, Sugar 0.1 g

PERFECT PIE CRUST



Perfect Pie Crust image

The perfect pie crust is tender, light, flaky, and golden and lends itself to all of the Thanksgiving favorites.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes two 8- to 10-inch crusts

Number Of Ingredients 5

1 cup (2 sticks) unsalted butter, chilled, plus more for pie plate
2 1/2 cups all-purpose flour, plus more for rolling out dough
1 teaspoon salt
1 teaspoon sugar
1/4 to 1/2 cup ice water

Steps:

  • Cut each stick of butter into 8 pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine.
  • Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible.
  • Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you've added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon.
  • Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Wrap, and refrigerate for at least 1 hour.
  • Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process.
  • Lightly butter the pie plate. To minimize stretching when moving the dough, roll it around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge.

PERFECT PIE CRUST



Perfect Pie Crust image

Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.

Provided by Ina Garten

Categories     dessert

Yield 2 (10-inch) crusts

Number Of Ingredients 6

12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

Steps:

  • Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

PERFECT PIE CRUST



Perfect Pie Crust image

Make and share this Perfect Pie Crust recipe from Food.com.

Provided by belkathy

Categories     Dessert

Time 2h10m

Yield 1 pie crust, top and bottom

Number Of Ingredients 7

2 1/3 cups flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup chilled unsalted butter, cut into pieces
1/4 cup vegetable shortening, cut into pieces
1 teaspoon distilled white vinegar
6 tablespoons ice water

Steps:

  • Combine flour, sugar, and salt in a large bowl.
  • Using fingertips, rub in butter and shortening until mixture resembles coarse meal.
  • Add vinegar.
  • Use a fork to mix in enough water to form moist clumps.
  • Gather dough into ball, divide dough into two equal portions.
  • Flatten each portion into a disk.
  • Wrap each in plastic wrap, chill 45 minute.
  • Soften slightly at room temp.
  • before rolling out.
  • Fill pie with filling of your choice and bake for 1 hour and 10 minutes at 400 degrees.

Nutrition Facts : Calories 2783.6, Fat 192.2, SaturatedFat 102.7, Cholesterol 366, Sodium 2351.9, Carbohydrate 234.9, Fiber 7.9, Sugar 13.5, Protein 31.5

PERFECT PIE CRUST FOR DOUBLE CRUST PIE



Perfect Pie Crust for Double Crust Pie image

This is a tried and true Pie Crust recipe from my Better Homes and Gardens Cookbook. I always get rave reviews on my pies and everyone agrees that the best part is the crust! Also note the tricks for making it easy to get into the pan and to keep it from getting too brown!

Provided by Reality

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 4

2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
8 -10 tablespoons water

Steps:

  • In a medium bowl, stir together flour and salt. Cut in shortening using a pastry blender or fork until shortening is in pea-sized pieces (I usually use my hand crank chopper to do this).
  • Add water, 1 tablespoon at a time, mixing with fork in between, until all of the flour mixture is moistened and can be formed into a ball. Divide mixture in half.
  • At this point, you can roll dough into a 12 inch circle on a lightly floured surface, but I prefer to tape a 12 inch square piece of waxed paper to my work surface with double sided tape, put my dough on that, then cover with another piece of waxed paper, and roll out.
  • When dough is in a circle as big as your waxed paper (ie 12 inch circle), peel off the top layer of waxed paper and discard.
  • Lift the dough and bottom layer of waxed paper up and invert onto your pie pan. Gently peel the waxed paper off.
  • Do the same with the other 1/2 of your dough to make your top crust.
  • Before placing pie in the oven, wrap a 3 inch wide strip of foil around the edge of your crust, allowing 2 inches to fold over the top of your pie. 1/2 way through your bake time, carefully pull the foil off and finish baking. Your crust will turn out perfect every time!

Nutrition Facts : Calories 278.9, Fat 17.4, SaturatedFat 4.3, Sodium 219, Carbohydrate 26.8, Fiber 0.9, Sugar 0.1, Protein 3.6

PERFECT BAKED PIE CRUST



Perfect Baked Pie Crust image

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 8

Number Of Ingredients 4

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Steps:

  • Heat oven to 475°F. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork.
  • Bake 8 to 10 minutes or until light brown; cool on wire rack.

Nutrition Facts : ServingSize 1 Serving

PERFECT PIE CRUST II



Perfect Pie Crust II image

This crust melts in your mouth! Recipe can be cut in half.

Provided by Kira Hultsman

Categories     Pastry Pie Crusts

Time 1h15m

Yield 16

Number Of Ingredients 8

4 cups unbleached flour
¾ cup shortening
¾ cup unsalted butter
1 egg, beaten
2 ½ teaspoons white sugar
1 ¼ teaspoons salt
1 tablespoon lemon juice
½ cup ice water

Steps:

  • Place flour in a large bowl. Cut in shortening and butter until mixture is crumbly.n
  • In a separate bowl, mix together egg, sugar, salt, and lemon juice. Make a well in the center of flour mixture. Pour in all of egg mixture and half of ice water. Stir gently with a fork, adding more water as needed, just until mixture forms a ball.n
  • Turn dough onto a floured surface and cut into 4 equal portions. Knead each piece briefly and shape into a disc. Chill 1 hour before rolling out.n

Nutrition Facts : Calories 292.1 calories, Carbohydrate 25.6 g, Cholesterol 34.5 mg, Fat 19.1 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 8 g, Sodium 187.9 mg, Sugar 0.8 g

PERFECT PIE CRUST II



Perfect Pie Crust II image

This crust melts in your mouth! Recipe can be cut in half.

Provided by Kira Hultsman

Categories     Pastry Pie Crusts

Time 1h15m

Yield 16

Number Of Ingredients 8

4 cups unbleached flour
¾ cup shortening
¾ cup unsalted butter
1 egg, beaten
2 ½ teaspoons white sugar
1 ¼ teaspoons salt
1 tablespoon lemon juice
½ cup ice water

Steps:

  • Place flour in a large bowl. Cut in shortening and butter until mixture is crumbly.n
  • In a separate bowl, mix together egg, sugar, salt, and lemon juice. Make a well in the center of flour mixture. Pour in all of egg mixture and half of ice water. Stir gently with a fork, adding more water as needed, just until mixture forms a ball.n
  • Turn dough onto a floured surface and cut into 4 equal portions. Knead each piece briefly and shape into a disc. Chill 1 hour before rolling out.n

Nutrition Facts : Calories 292.1 calories, Carbohydrate 25.6 g, Cholesterol 34.5 mg, Fat 19.1 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 8 g, Sodium 187.9 mg, Sugar 0.8 g

Tips:

  • Use cold butter: Cold butter creates more distinct layers in the dough, resulting in a flakier crust. Cut the butter into small pieces and chill it for at least 30 minutes before using.
  • Work quickly: Overworking the dough will develop the gluten too much and result in a tough crust. Mix the ingredients until they just come together, then stop.
  • Chill the dough: Chilling the dough allows the gluten to relax and makes it easier to roll out. Chill the dough for at least 30 minutes before rolling it out.
  • Roll the dough out evenly: Use a rolling pin to roll the dough out evenly to a thickness of about 1/8 inch. If the dough is too thick, it will be difficult to cook through. If it is too thin, it will be more likely to tear.
  • Trim the edges: Use a sharp knife to trim the edges of the dough so that they are even. This will help prevent the dough from shrinking back in the oven.
  • Bake the crust before filling it: For a blind-baked crust, preheat the oven to 350°F (175°C) and bake the crust for 10-12 minutes, or until it is golden brown. This will help prevent the crust from becoming soggy when you add the filling.

Conclusion:

With these tips in mind, you can create a perfect pie crust every time. Be sure to experiment with different recipes and techniques to find the one that you like best. And don't be afraid to get creative with your fillings! The possibilities are endless.

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