Best 4 100 Year Old Pie Crust Recipes
In this article, we present a collection of heirloom pie crust recipes that have been passed down through generations, each with its own unique flavor and texture. From the classic flaky all-butter crust to the tender lard-based crust, and the innovative cream cheese crust, these recipes showcase the versatility and deliciousness of this culinary staple. With step-by-step instructions and helpful tips, we guide you through the art of making a perfect pie crust, ensuring a golden, crispy crust that will elevate any filling. Whether you're a seasoned baker or just starting out, these time-tested recipes will help you create a memorable pie crust that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
AMISH SUGAR CREAM PIE WITH 100 YEAR OLD PIE CRUST RECIPE - (4.3/5)
Provided by MJH
Number Of Ingredients 15
Steps:
- Amish Sugar Cream Pie In sauce pan combine, white sugar, salt, half-and-half and whipping cream. Bring to a boil. In another sauce pan, combine Br.sugar & cornstarch. Gradually whisk in hot mixture into br.sugar mixture. Add margarine/or butter (to me this makes it even better.). Cook over med. heat, whisk constantly, 5 min or until thick. Simmer 1 minute and stir in van. Pour into uncooked pie shell and sprinkle w/cinnamon and nutmeg. Bake at 375°F for 25 minutes. 100 Year Old Pie Crust Mix first 3 ingredients plus salt until crumbly. Add milk until mixed into dough. Shape into a ball and chill for 2 hours. Roll out on a floured pastry board.
100 YEAR-OLD PIE CRUST (PASTRY DOUGH)
This recipe is one for the ages. The crust is flaky and flavorful. Delicious for any kind of pie your heart desires. Makes enough for 4 8-inch pie crusts or about 3 9-inch crusts. Can be used for topping, lattice top, cut-outs, etc.
Provided by Hadice
Categories Dessert
Time 10m
Yield 4 8-inch pie crusts
Number Of Ingredients 6
Steps:
- In a large mixing bowl using a pastry cutter, mix flour, shortening, sugar and salt until crumbly.
- In a separate bowl, mix egg and water. Add to flour mixture using the pastry cutter.
- I have also used a food processor and a dough blade on pulse for each step.
- Cover tightly with plastic and chill until ready to roll out.
100 YEAR OLD PIE CRUST
What's not to love about this really good and flaky pie crust?! It came together so easy. I made a pecan pie to enjoy with this crust - the crust really made this pie!
Provided by Diane Atherton
Categories Other Breads
Time 10m
Number Of Ingredients 6
Steps:
- 1. In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
- 2. In a small bowl, mix the egg with water. Blend into flour mixture.
- 3. Cover tightly with plastic and chill in the refrigerator until ready to use. NOTE: I form a ball(s) and then pat into a disk shape and wrap in plastic wrap.
100 YEAR OLD PIE CRUST FOR AMISH SUGAR CREAM PIE
this is for the pie i posted too.
Provided by Kimberly Parker
Categories Pies
Time 15m
Number Of Ingredients 5
Steps:
- 1. Mix first 3 ingredients plus salt until crumbly.
- 2. Add milk until mixed into dough.
- 3. Use when a crust is called for in pies.
Tips:
- Use a pastry blender or two forks to cut the butter into the flour until it resembles coarse crumbs.
- Add ice water one tablespoon at a time, until the dough just comes together.
- Do not overwork the dough, or it will become tough.
- Roll out the dough between two sheets of parchment paper to prevent sticking.
- Chill the dough for at least 30 minutes before using.
- Bake the pie crust at a high temperature (425°F) for 15-20 minutes, or until golden brown.
Conclusion:
This 100-year-old pie crust recipe is a classic for a reason. It is simple to make, flaky, and delicious. With a few simple tips, you can make a perfect pie crust every time. Whether you are making a fruit pie, a cream pie, or a savory pie, this recipe is sure to please. So next time you are in the mood for a homemade pie, give this recipe a try. You won't be disappointed.
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