In the realm of delectable pastries, pies stand as culinary masterpieces, embodying the perfect harmony of flaky crusts and delectable fillings. Among these pie-making virtuosos, Grandma Lee's pie crust recipe reigns supreme, a testament to her culinary wisdom passed down through generations. This cherished recipe yields a golden-brown, buttery crust that shatters upon the first bite, enveloping a symphony of fillings that range from the classic apple's sweet-tart embrace to the tangy zest of lemon, the rustic charm of berries, and the comforting warmth of pumpkin. Each filling, a culinary masterpiece in its own right, dances upon the tongue, tantalizing the taste buds with a burst of flavors. Whether you seek a nostalgic taste of home or aspire to create a new tradition, Grandma Lee's pie crust recipe will guide you towards pie-baking greatness.
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GRANDMA'S VERY EASY PIE CRUST
This pie crust is one of the simplest, tastiest ones you'll ever try.
Provided by Emy
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Sift flour and salt into a bowl. Pour vegetable oil into a 1-cup measure and fill the measure with milk up to the 7-ounce mark. Whisk oil and milk together and pour immediately into the bowl with flour. Mix the crust together with a fork just until it holds together. Do not knead.
- Divide crust in half, form into balls, and roll each half out between sheets of waxed paper. Peel waxed paper from crusts to fit into pie plate.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 24.4 g, Cholesterol 0.9 mg, Fat 14.2 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.3 g, Sodium 296 mg, Sugar 0.6 g
GRANDMA'S SECRET PIE CRUST
The secret's out! A great basic pie crust recipe.
Provided by Felicia Bass
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 16
Number Of Ingredients 6
Steps:
- In large bowl mix flour and salt. Cut in shortening with two butter knifes.
- In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
- Roll out dough, and fit into two 9 inch pie pans.
- Bake at 425 degrees F (220 degrees C) for 12 minutes.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 17.9 g, Cholesterol 11.6 mg, Fat 16.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.1 g, Sodium 150.3 mg, Sugar 0.1 g
CHERRY PIE
Provided by Katie Lee Biegel
Categories dessert
Time 1h25m
Yield 8 servings
Number Of Ingredients 10
Steps:
- For the crust: Preheat the oven to 425 degrees F. Cut four 12-inch square pieces of parchment or wax paper.
- Mix the flour and salt in a medium bowl. Add the oil and mix with a fork until it begins to come together. Drizzle with the cold water and gently mix. If it looks dry, add additional cold water by the tablespoon. Gather the dough into a ball and divide in half, letting one half be slightly larger than the other (the larger will be your bottom crust).
- Place each ball of dough between 2 sheets of the trimmed parchment paper. Use a rolling pin to roll each ball of dough into a circle that almost reaches the edges of the paper, making a 12-inch diameter (the smaller half will be slightly smaller). As you are rolling, continuously rotate the paper so the crust is even.
- Flip one of the crusts over and peel off the top piece of paper. Transfer the crust to a 9-inch pie pan paper-side up. Gently peel off the remaining sheet of paper and fit the pastry into the pan, leaving an overhanging edge. Using a pastry brush, brush the inside of the crust with the beaten egg.
- For the filling: In a medium saucepan over medium-low heat, combine the cherries, sugar and flour. Bring to a low simmer, stirring often, and cook until the juices release and begin to thicken, 10 to 15 minutes. Transfer the filling to the prepared pie crust. Dot with the butter.
- Peel the paper from the remaining crust and flip onto the top of the cherry pie. Use your fingers or a fork to pinch the crusts together to seal. Cut an X vent in the top with a knife. Brush with the beaten egg.
- Transfer the pie to a baking sheet and bake for about 20 minutes. Check to see if the edge of the crust is getting dark; if so, use aluminum foil to create a guard around the edge of the pie. Continue to bake until the crust is golden brown, 25 to 35 minutes longer.
- Let cool before slicing. Serve with vanilla ice cream.
GRANDMA LEE'S PIE CRUST
"The first thing you need is some Gold Medal flour, and Crisco, and salt, and water, and that's all it takes and everybody knows that about pie crust." My Grandma Lee Fortenberry was an excellent baker. She learned through decades of experience and experiments. She had several fruit trees, including 2 apple and a Meyer Lemon,...
Provided by Eron Norris
Categories Pies
Time 25m
Number Of Ingredients 4
Steps:
- 1. Try watching this video first to make more sense of this recipe.
- 2. grease your pie pans with Crisco and dust with flour.
- 3. Mix the Crisco (1/2 cup for each crust), approximately 1/4 teaspoon salt for each crust, about a handful of flour for each, and 5 regular tablespoons (out of the silverware drawer) for each, into a soft dough.
- 4. Knead and work the dough by hand until firm enough to roll, and pinch off a piece about the size of your pie pan. Work it a little more and then roll out with the right rolling pin to a size big enough to cover the pie pan.
- 5. Put it in the pan so it layers in, and pinch up the edges around the lip of the pan, trimming away any excess.
- 6. Bake in preheated oven (about 400*) for about 10 minutes.
GRANDMA LEE'S PIE CRUST
My Grandmother, Elizabeth Lee made her pie crusts this way and she taught my Mom and she taught all of the children in the family, even the boys. We had pie making contests and my brothers made much better pies than I did then.
Provided by Sharen Husa
Categories Pies
Time 1h5m
Number Of Ingredients 4
Steps:
- 1. Put flour, lard and salt in a bowl. Using a fork or a pastry cutter, work the mixture to pea size. Add the ice water & a little 7-up a Tablespoon at a time and gently stir till a soft ball forms. Most people don't add enough liquid - I make it sticky. Separate the dough into two and press into an inch thick circle wrapped in plastic wrap. Refrigerate 1 hr. or 15 min in the freezer. Place on floured board to roll out working from the center out on your dough. Don't handle the dough too much, be very gentle or it will get rubbery. I roll one ball to the size of a 10" pie. Add favorite filling. Roll out top crust or make two one crust pies.
Tips:
- Use the best ingredients you can find. This means using fresh, high-quality butter, flour, and sugar. It also means using a good quality pie filling.
- Make sure your ingredients are cold. This will help to keep the butter from melting and making the dough tough.
- Work the dough quickly. The more you work the dough, the tougher it will become.
- Don't overfill your pie crust. This will make the crust soggy.
- Bake the pie in a preheated oven. This will help to prevent the crust from becoming soggy.
- Let the pie cool completely before serving. This will help the filling to set and the crust to firm up.
Conclusion:
Grandma Lee's Pie Crust is a classic recipe that is sure to please everyone. It is a simple recipe to follow, and the results are always delicious. With a little practice, you can make a pie crust that is flaky, tender, and golden brown. So next time you are in the mood for a homemade pie, give Grandma Lee's Pie Crust a try. You won't be disappointed.
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