Best 5 Best Ever Pie Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Step into the realm of culinary delights with our curated collection of pie crust recipes, a cornerstone of the baking world. From the classic all-butter crust to the versatile vodka-infused dough, and the gluten-free and vegan options, this article offers a symphony of flavors and textures to suit every palate and dietary preference. Embark on a journey of taste as you explore the secrets of creating flaky, golden-brown crusts that will elevate your pies, tarts, and quiches to new heights of perfection.

Let's cook with our recipes!

BEST EVER PIE CRUST



Best Ever Pie Crust image

You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.

Provided by Jean Haseloh

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 20m

Yield 16

Number Of Ingredients 4

2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
½ cup water

Steps:

  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
  • Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

Nutrition Facts : Calories 170.1 calories, Carbohydrate 11.9 g, Fat 13 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 145.9 mg

BEST-EVER PIE CRUST



Best-Ever Pie Crust image

An easy Pie Crust recipe, the best ever.

Provided by Jeanne Thiel Kelley

Categories     Food Processor     Dessert     Freeze/Chill     Christmas     Thanksgiving     Bon Appétit     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 pie crusts (enough dough for 1 double-crust pie, 1 lattice-topped pie, or 2 single-crust pies)

Number Of Ingredients 6

2 1/2 cups unbleached all purpose flour
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup chilled lard or frozen nonhydrogenated solid vegetable shortening, cut into 1/2-inch cubes
5 tablespoons (or more) ice water

Steps:

  • Blend flour, sugar, and salt in processor. Add butter and lard; using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. DO AHEAD Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.

BEST EVER PIE CRUST!



Best Ever Pie Crust! image

Found this in Martha Stewart Living two years ago. The best pie crust recipe I've found yet!!! The vinegar in the crust makes it very tender.

Provided by E.A.4957

Categories     Dessert

Time 20m

Yield 1 pie crust

Number Of Ingredients 7

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
12 tablespoons unsalted butter, cut into small pieces and chilled
4 tablespoons shortening, chilled
1 tablespoon white vinegar
3 tablespoons ice water

Steps:

  • Place flour, salt,and sugar in the bowl of a food processor, pulse a few times to combine.
  • Add butter and shortening to the flour mixture, and pulse until the mixture resembles coarse meal, about 10 seconds.
  • With the machine running, add vinegar and 3 tablespoons ice water in a slow, stady stream through the feed tube of food processor until dough holds together.
  • Do not process for more than 30 seconds.
  • Divide dough in half, and turn each half out onto a piece of plastic wrap.
  • Press each half into a flattened circle, wrap it in plastic, and refrigerate for at least 30 minutes.

BEST-EVER PIE CRUST



Best-Ever Pie Crust image

I use lard for my crusts because I love the rich flavor and short texture, but an all-butter dough results in an even flakier crust, should you choose to substitute more butter for the lard here.

Provided by Toni Tipton-Martin

Categories     Dessert     Pie     Pastry     Butter     Bake     Thanksgiving     Vegetarian     Tree Nut Free     Peanut Free     Soy Free

Yield makes enough for two 9-inch pie crusts

Number Of Ingredients 5

2 cups all-purpose flour, plus more for rolling
½ teaspoon salt
1 stick (4 ounces) butter, cut into (½-inch) pieces and chilled
¼ cup lard or shortening, cut into (½-inch) pieces and chilled
8 to 10 tablespoons ice-cold water

Steps:

  • To make the dough:
  • In a large bowl, whisk together the flour and salt. Sprinkle half of the butter and lard over the flour and use your fingertips, a pastry blender, or two knives to cut and mix until the mixture resembles large peas. Sprinkle in the remaining butter and lard and cut and mix to coarse crumbs. Sprinkle the dough with ice water, 1 tablespoon at a time, and use a fork to lightly mix until the dough just comes together and pulls away from the sides of the bowl. Gather the dough into a ball. Divide the ball in half. Press into two 1-inch-thick discs and wrap in plastic. Refrigerate for 30 minutes before rolling, or freeze for later use.
  • To blind-bake (prebake) the crust:
  • Preheat the oven to 375°F.
  • Roll out the dough on a lightly floured surface to about 12 inches in diameter. Drape the dough over the rolling pin or fold it into quarters and transfer to a 9-inch pie plate. Press the pastry evenly into the pan, without stretching to fit. Trim the edges and crimp decoratively, as desired. Prick the crust all over with the tines of a fork. Cut parchment paper to fit the bottom and halfway up the sides of the pan. Line the pie shell with the paper. Pour in pie weights, uncooked rice, or dried beans to cover the bottom and sides of the crust. Bake for 12 minutes. Remove the paper and weights and bake the crust 5 minutes longer for a partially baked crust, or 10 minutes longer for a fully baked crust, until it looks dry and crisp.

BEST EVER PIE CRUST



Best Ever Pie Crust image

I make about 45 pies every Thanksgiving and I've tried every pie crust I've found. This crust is the easiest to work with and has great taste. It is flakey too!

Provided by Lacielou

Categories     Dessert

Time 15m

Yield 3 shells

Number Of Ingredients 7

5 cups flour
1 tablespoon salt
2 tablespoons sugar
2 1/4 cups shortening
1 egg, slightly beaten
1 tablespoon vinegar
cold water

Steps:

  • Mix flour, salt and sugar.
  • Cut in cold shortening.
  • Mix the beaten egg and vinegar in a measuring cup; fill to the 1 cup mark with cold water.
  • Mix all together.
  • This will keep in fridge for 1 month.

Tips:

  • Use cold ingredients: This will help to prevent the gluten in the flour from developing too much, which can make the crust tough. You can chill the flour, butter, and water before using them, or you can use ice water.
  • Work quickly: The less you handle the dough, the better. Overworking the dough can also make it tough.
  • Don't overmix the dough: Just mix it until the ingredients are combined. Overmixing will develop the gluten in the flour and make the crust tough.
  • Chill the dough before rolling it out: This will help to prevent the dough from sticking to the rolling pin and make it easier to work with.
  • Roll out the dough evenly: This will help to ensure that the crust is evenly cooked.
  • Trim the edges of the dough: This will help to prevent the crust from shrinking too much in the oven.
  • Dock the bottom of the pie crust: This will help to prevent the crust from bubbling up in the oven.
  • Bake the pie crust at a high temperature: This will help to create a crispy crust.

Conclusion:

These are just a few tips for making the best pie crust ever. With a little practice, you'll be able to make perfect pie crusts every time. So next time you're in the mood for a delicious pie, don't be afraid to try your hand at making your own crust. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #pies-and-tarts     #desserts     #oven     #crusts-pastry-dough-2     #dietary     #equipment     #number-of-servings

Related Topics