Best 6 Flaky Pie Crust David Lettermans Mom Recipes
Indulge in the art of pie-making with our curated collection of flaky pie crust recipes, each inspired by the culinary wisdom of David Letterman's mother, Dorothy Mengering. Discover the secrets to achieving a perfectly flaky and golden-brown crust that will elevate your pies to new heights.
From the classic All-Butter Pie Crust, a staple in any baker's arsenal, to the unique Sour Cream Pie Crust, which adds a delightful tang and richness, these recipes offer a range of options to suit your taste and preferences. Explore the versatility of these crusts as you create mouthwatering apple pies, savory chicken pot pies, or decadent chocolate cream pies.
With step-by-step instructions and helpful tips, these recipes guide you through the process of making a flaky pie crust from scratch. Learn the art of handling and rolling out the dough, achieving the perfect balance between tenderness and structure. Discover the secrets of blind baking and lattice topping, techniques that will transform your pies into culinary masterpieces.
Whether you're a seasoned baker or just starting your pastry journey, these flaky pie crust recipes will empower you to create stunning and delicious pies that will impress your family and friends. So gather your ingredients, preheat your oven, and embark on a delightful baking adventure, one flaky pie at a time.
FLAKY PIE CRUST (DAVID LETTERMAN'S MOM)
This recipe is from "Home Cooking with Dave's Mom" pg. 150. David's Mom says: "The fat content in a fruit pie comes from the pie crust, and there's just no way to avoid it. I don't think you can make a rust without the fat. I discovered this recipe several years ago in 'Thou Shalt Season With.' It's one of the best pie crusts...
Provided by Donna Roth
Categories Pies
Number Of Ingredients 7
Steps:
- 1. In a medium bowl, cut shortening into flour, sugar, and salt until the mix looks like cornmeal or small peas.
- 2. In another bowl, slightly beat egg yolk and combine with milk and lemon juice. Add to flour mixture and mix by hand until it forms ball.
- 3. Roll on well-floured pastry cloth with well-floured rolling pin. This pastry maintains its flaky qualities even after being rolled out a number of times.
BASIC FLAKY PIE CRUST
It is just what it claims to be. Use as unbaked pie shell.
Provided by stephanie
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
- Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
- Roll out dough, and put in a pie plate. Fill with desired filling and bake.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 14.9 g, Fat 13 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.2 g, Sodium 73.2 mg, Sugar 0.1 g
OLD FASHIONED FLAKY PIE CRUST
This recipe has been handed down for over 80 years, I'm told. It makes the flakiest crust ever! Surprisingly, it is made with oil, not lard. This is a must-try.
Provided by LaDonna Langwell
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Whisk flour with salt in a bowl; use a fork to stir in vegetable oil. Mix in water, 1 tablespoon at a time, before adding more water. Gather dough into a ball, divide in half, and roll out on a floured work surface.
Nutrition Facts : Calories 220 calories, Carbohydrate 20.9 g, Fat 13.9 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 2.2 g, Sodium 291.4 mg, Sugar 0.1 g
FLAKY PIE CRUST
Provided by Leslie Land
Categories easy, dessert
Time 4h15m
Yield Pastry for two 9-inch pies
Number Of Ingredients 7
Steps:
- Mix flour, salt and sugar.
- Using a processor, a pastry blender or your fingertips, cut the salted butter into the dry ingredients until the mixture resembles cornmeal. Add unsalted butter and shortening and cut them in until the lumps are the size of peas.
- If you have been using a processor, transfer the mixture to a large bowl. Sprinkle on the ice water a little at a time and toss with a fork until the mixture comes together in lumps and holds together when pressed. If necessary, add more ice water, sparingly. Avoid kneading the dough.
- Gather the dough into two balls, wrap each tightly in plastic wrap and chill for at least four hours.
Nutrition Facts : @context http, Calories 1211, UnsaturatedFat 34 grams, Carbohydrate 96 grams, Fat 87 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 47 grams, Sodium 577 milligrams, Sugar 1 gram, TransFat 5 grams
BUTTER FLAKY PIE CRUST
Butter makes this buttery flaky recipe the perfect crust for your pie!
Provided by Dana
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g
OLD-FASHIONED SUGAR CREAM PIE (DAVID LETTERMAN'S MOM)
This is from "Home Cooking with Dave's Mom" pg. 166-167. Dave's Mom writes: "I concocted this recipe by taking the best ingredients and suggestions from three differnt sugar cream pie recipes. I've had it for years and the whole family likes it."
Provided by Donna Roth
Categories Pies
Number Of Ingredients 7
Steps:
- 1. In a small bowl mix sugars, flour & salt. Gradually stir in heavy cream.
- 2. Pour into pie shell and sprinkle with grated nutmeg.
- 3. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees, bake for 20-25 minutes longer.
- 4. NOTE: Center of pie will be slightly runny when done.
Tips:
- Use a food processor to blend the dough quickly and easily. This will help to prevent the dough from becoming overworked and tough.
- Use cold butter. This will help to create a flaky crust.
- Chill the dough before rolling it out. This will help to make the dough easier to work with and prevent it from shrinking in the oven.
- Flour the work surface and rolling pin well. This will prevent the dough from sticking.
- Roll the dough out evenly. A thick crust will be difficult to bake through, while a thin crust will be too fragile.
- Trim the edges of the dough evenly. This will help to create a neat and professional-looking pie.
- Dock the bottom of the pie crust with a fork. This will help to prevent the crust from bubbling up during baking.
- Brush the edges of the pie crust with egg wash. This will help to create a golden brown crust.
- Bake the pie crust according to the recipe instructions. Overbaking will make the crust dry and crumbly.
Conclusion:
With a little practice, you'll be able to make flaky, delicious pie crusts that will impress your family and friends. So next time you're in the mood for a homemade pie, give this recipe a try. You won't be disappointed!
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