Best 8 Grandmothers Super Flaky Pie Crust Recipes
Treat your taste buds to a culinary journey with Grandmother's Super Flaky Pie Crust, a delectable pastry that forms the perfect base for an array of tantalizing fillings. This cherished family recipe has been passed down through generations, promising a crust that is both flaky and tender, with a golden-brown hue that adds a touch of rustic charm to any dish.
Whether you prefer savory or sweet pies, this versatile crust will elevate your culinary creations. Dive into the savory delights of a classic beef stew pie, where tender chunks of beef, succulent vegetables, and a rich gravy are enveloped in a flaky crust. For a taste of the sea, embark on a seafood pie adventure, where succulent shrimp, flaky fish, and briny clams mingle in a creamy sauce, all nestled within a golden-brown crust.
If your heart belongs to sweet indulgences, embark on a fruity odyssey with an apple pie, where sweet and tart apples are tossed in a cinnamon-sugar embrace, then encased in a flaky crust that shatters with every bite. Indulge in the timeless classic of a cherry pie, where plump, juicy cherries burst with flavor beneath a golden-brown crust.
With step-by-step instructions and helpful tips, this article will guide you through the art of crafting the perfect pie crust. Discover the secrets of achieving the ideal balance of butter and flour, the importance of chilling the dough, and the technique of rolling and shaping the crust to ensure even baking.
So, gather your ingredients, roll up your sleeves, and embark on a culinary adventure that will leave your taste buds craving more. Let Grandmother's Super Flaky Pie Crust be the foundation for your next culinary masterpiece, and experience the joy of creating a truly unforgettable dish.
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
PERFECTLY FLAKY PIE CRUST
Provided by Aida Mollenkamp
Categories dessert
Time 35m
Yield about 1 pound dough (enough for 1 (9 to 10-inch pie dish))
Number Of Ingredients 6
Steps:
- In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
- While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.
GRANDMA'S PERFECT PIE CRUST
My grandma knew how to make the best pies every year for Thanksgiving. The crust is tender and flaky and so easy to make! You will never buy from the store again!
Provided by Alyssa Rivers
Categories Dessert
Time 5m
Number Of Ingredients 4
Steps:
- In a medium bowl stir together flour and salt. With a pastry blender cut in shortening till pea-sized.
- Sprinkle water on one tablespoon at a time tossing with a fork. Push moistened dough to the side. Mix till all flour is moistened. Don't mix too much or the crust will be hard.
- Form into a ball and roll out on the floured surface. Turn and flour the dough a few times till it's the size you need.
Nutrition Facts : Calories 147 kcal, Carbohydrate 15 g, Protein 2 g, Fat 9 g, SaturatedFat 2 g, Sodium 73 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
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
RUTH'S GRANDMA'S PIE CRUST
Steps:
- In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
- In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 13.1 g, Cholesterol 5.8 mg, Fat 11.5 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 148 mg, Sugar 1.2 g
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
GRANDMA'S FLAKY DOUBLE PIE CRUST
This is my grandma's recipe. She was known for her pies. This crust is so light and flaky. Just delicious! My change to this recipe is my rolling technique. I roll between 2 sheets of parchment paper. Grandma rolled on a floured board. But it works for me!
Provided by Debbie Sue
Categories Pies
Time 45m
Number Of Ingredients 7
Steps:
- 1. Mix flour, salt, and sugar in a mixing bowl. Using a pastry blender (or 2 knives), cut in the Crisco, until pea size pieces form.
- 2. Add egg, lemon juice, and water, one tablespoon at a time. Toss with a fork until dough will form a ball. Wrap dough in plastic wrap and chill for 30 minutes.
- 3. Divide dough in half, and form two, 5 inch discs. Roll a disc between 2 sheets of lightly floured parchment paper, to desired size.
- 4. Carefully place rolled dough into a 9" pie plate. Fill with fruit filling, and top with remaining rolled dough.
- 5. Trim, fold, and crimp edges. Cut a few vents in the top of the pie. Bake at 425 degrees, for 40 to 50 minutes.
Tips for Making the Best Flaky Pie Crust:
- Use cold butter: Cold butter is easier to work with and will result in a flakier crust. Grate the butter or cut it into small pieces before adding it to the flour.
- Use a light touch: When mixing the dough, use a light touch and avoid overworking it. Overworking the dough will make it tough and less flaky.
- Chill the dough before rolling it out: Chilling the dough before rolling it out will help to keep the butter cold and prevent the dough from becoming too sticky.
- Roll the dough out evenly: Roll the dough out evenly to a thickness of about 1/8 inch.
- Trim the edges of the dough: Trim the edges of the dough to create a clean, even edge.
- Bake the pie crust at a high temperature: Bake the pie crust at a high temperature (425°F) for the first 15 minutes, then reduce the temperature to 350°F for the remaining baking time.
Conclusion:
Making a flaky pie crust can seem daunting, but it's really not that difficult. By following these tips, you can make a delicious, flaky pie crust that will impress your friends and family. So next time you're making a pie, give this recipe a try. You won't be disappointed!
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