Pie Crust - bring it on

[Marianne]

I thought I'd dredge up an old topic and maybe get some new techniques from some of our new members.

I was given this recipe 30 years ago, still use it today.

3 cups flour
1-1/2 tsp. salt
1 cup + 2 Tbsp shortening
1 egg, slightly beaten
1 tsp. white vinegar
5 Tbsp water

Cut shortening into flour and salt until mixture resembles fine crumbs. Combine slightly beaten egg, vinegar and water. Sprinkle over dry ingredients and mix with a fork. Cover and let rest for 10 minutes before rolling out.

Makes two 9" crusts or even two 8" double crusts if you can roll it out that thin.

For baked crusts - 12 to 15 minutes at 375F or until light golden brown.

You'll smell the vinegar while it's baking, but not after it's done and no vinegar taste, either. Letting it rest is important, it will make the dough more pliable. Even rolled out really thick, you'll still end up with a really flaky crust!

What recipe do you use?

 

[Lesa]

No egg in my recipe. That vinegar trick is the best recipe tip in the world!!! No more doing battle with pie crust. Whatever recipe you use, you can substitute a tablespoon of white vinegar for a tablespoon of water. Perfect crust every time!! This weekend is apple pie weekend! It is Dh's favorite!

 

[me&thegals]

I stink at rolling out pie crusts, despite 16 years of practice, so this is now my all-time favorite recipe:

1 1/2 cups whole-wheat or ww pastry flour
1/2 cup canola oil
1/4 tsp salt
2 tsp sugar
3 Tbsp milk

Mix all together in the pie pan, then pat evenly over the bottom and up the sides. I use this for everything these days, including quiche.

 

[ORChick]

1 1/2 c. flour
1/2 c. fat - I use butter and lard, about half and half - lacking lard I'll use all butter; tastes great, but the texture isn't quite
as good
Pinch of salt
A couple of grinds of fresh nutmeg - optional, but I always add it

Mix all together - using a pastry blender, or rubbing in with finger tips - if doubling/tripling recipe I do it in the stand mixer;
works great
Not more than 1/3 cup ice water, and preferably less - just enough to hold everything together
Wrap and chill before rolling out

I've been making crusts this way since I started baking almost 50 years ago, and always get rave reviews. This works equally well for sweet pies and for savory. (Original recipe came from Joy of Cooking)

 

[moolie]

I've used Marianne's recipe or something very close in the past--I believe it is almost exactly the recipe on the Tenderflake box

A recipe I really like is from Ricardo Larrivée's cooking show on Food Network Canada:

Basic Pie Crust

Ingredients

5 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
2 cups unsalted butter
1 3/4 cups ice water

Directions
1. In a food processor, pulse the flour and salt to combine. Add the butter and pulse a few times until the butter pieces are the size of peas. Add the water. Pulse until the dough just starts to hold together. Add more water if necessary. Remove the dough and shape into 8 discs. Cover with plastic wrap. Refrigerate for 30 minutes.

Makes 4 double-crust pies, I like to freeze extra rounds between parchment paper on a pizza pan covered with plastic wrap--easy to grab two rounds to let thaw on the counter top while you make the rest of your pie. You can use salted butter if that is what you have and skip the added salt.

 

[snapshot]

I stink at rolling out pie crusts, despite 16 years of practice, so this is now my all-time favorite recipe:

1 1/2 cups whole-wheat or ww pastry flour
1/2 cup canola oil
1/4 tsp salt
2 tsp sugar
3 Tbsp milk

Mix all together in the pie pan, then pat evenly over the bottom and up the sides. I use this for everything these days, including quiche.

That's what I use too! It stays crispy even underneath for days and has the best flavor!!!!!!!

 

[newmochick]

Thank you me&thegals. I will have to try this. I thought Iwas the only one who fought with a rolling pin!

 

[Marianne]

Thank you me&thegals. I will have to try this. I thought Iwas the only one who fought with a rolling pin!

Actually, I'm pretty handy with a rolling pin. It makes a fairly intimidating weapon when I'm irritated.

I am going to have to try this recipe though. It just looks waaay to easy when I just want a single baked crust for coconut cream pie!