This Is My Favorite Pie Crust!! Know You'll Love It Too!!
#1
Super Member
Thread Starter
Join Date: Aug 2009
Location: Foot of the Blue Ridge Mtns. in VA
Posts: 5,123
I wanted to share this with everyone because it is so easy and I think it's a "no fail" pie crust recipe. It's always flaky and the touch of sugar is a nice change. Here's a pic:
Here's the recipe:
French Pastry Pie Crust
1-1/2 c. flour (all-purpose)
1/4 tsp. salt (I always omit this)
1-1/2 Tb. sugar
1/2 c. shortening
1 egg
1/2 tsp. white vinegar
3 Tb. water
----------------------------------------------
1) In large mixing bowl, combine the first three ingredients.
Mix well then cut in shortening until it resembles coarse meal.
2) In a small bowl, combine egg, vinegar and 1 Tb. water. Whisk
together then add gradually to flour mixture stirring with a fork.
Mix until dough forms a ball. Add the rest of the water, if necessary.
3) Allow dough to rest in refrig 10 min. before rolling out.
Here's a time-saving tip and no clean-up afterwards:
Wrap the dough in a large sheet of Saran Wrap. When ready to roll out, lay dough with the opened up Cling Wrap on table and add another large sheet of Cling Wrap for the top so there will be no mess to clean up later. After rolling out the pie dough, simply pull off one sheet, flip pie dough over and lay inside the pie plate. Press inside around plate then pull off the Cling Wrap in one easy fast stroke! No clean up needed and the dough will not be tough from using extra flour from rolling out the old way!
**I made two sweet potato pies yesterday and was out of shortening and just substituted butter in this recipe and the dough was just as good.
I know you will love this once you try it! :thumbup:
Here's the recipe:
French Pastry Pie Crust
1-1/2 c. flour (all-purpose)
1/4 tsp. salt (I always omit this)
1-1/2 Tb. sugar
1/2 c. shortening
1 egg
1/2 tsp. white vinegar
3 Tb. water
----------------------------------------------
1) In large mixing bowl, combine the first three ingredients.
Mix well then cut in shortening until it resembles coarse meal.
2) In a small bowl, combine egg, vinegar and 1 Tb. water. Whisk
together then add gradually to flour mixture stirring with a fork.
Mix until dough forms a ball. Add the rest of the water, if necessary.
3) Allow dough to rest in refrig 10 min. before rolling out.
Here's a time-saving tip and no clean-up afterwards:
Wrap the dough in a large sheet of Saran Wrap. When ready to roll out, lay dough with the opened up Cling Wrap on table and add another large sheet of Cling Wrap for the top so there will be no mess to clean up later. After rolling out the pie dough, simply pull off one sheet, flip pie dough over and lay inside the pie plate. Press inside around plate then pull off the Cling Wrap in one easy fast stroke! No clean up needed and the dough will not be tough from using extra flour from rolling out the old way!
**I made two sweet potato pies yesterday and was out of shortening and just substituted butter in this recipe and the dough was just as good.
I know you will love this once you try it! :thumbup:
#2
Super Member
Thread Starter
Join Date: Aug 2009
Location: Foot of the Blue Ridge Mtns. in VA
Posts: 5,123
Couldn't get the pic to print. Let's try again. I forgot to tell you that I halved the recipe since I only usually make one pie at a time so this recipe yields one pie only.
French Pastry Pie Crust
[ATTACH=CONFIG]11509[/ATTACH]
#4
I love to cook and especially love pie. I always wanted to make pie crust until I found Pillsbury's already to unroll crust. I think it is the best. Thank you for the recipe to try. When you say shortening, what do you ususally use??? Crisco?? Lard??? Please advise. The picture of your pie looks scrumptious.
#5
Super Member
Thread Starter
Join Date: Aug 2009
Location: Foot of the Blue Ridge Mtns. in VA
Posts: 5,123
Originally Posted by ScubaK
So, this recipe yields two pie crusts? A top and bottom?
I think this is funny because driving home tonight I was wondering about a pie crust recipe.
Thanks
Kirsten
I think this is funny because driving home tonight I was wondering about a pie crust recipe.
Thanks
Kirsten
:thumbup:
#6
Super Member
Thread Starter
Join Date: Aug 2009
Location: Foot of the Blue Ridge Mtns. in VA
Posts: 5,123
Originally Posted by Ellis' Granny B
I love to cook and especially love pie. I always wanted to make pie crust until I found Pillsbury's already to unroll crust. I think it is the best. Thank you for the recipe to try. When you say shortening, what do you ususally use??? Crisco?? Lard??? Please advise. The picture of your pie looks scrumptious.
:-D
#8
Super Member
Thread Starter
Join Date: Aug 2009
Location: Foot of the Blue Ridge Mtns. in VA
Posts: 5,123
Originally Posted by Ellis' Granny B
Thanks a million. Everything else I make from scratch: cookies, cakes, potato rolls, etc.I will try this today with half butter, half margarine, my husband loves peach pie.
:D :D
#9
Yes. If you can find the other one that would be great. It sounds like it would work real well for cobblers. By the way, you have one of my very favorite passages on your site from Isaiah. It keeps me sane each day in a hectic world. Bless you.
Thread
Thread Starter
Forum
Replies
Last Post
craftybear
Recipes
1
04-22-2011 03:10 AM
charity-crafter
General Chit-Chat (non-quilting talk)
13
04-15-2011 06:29 AM