Best 2 Harden Your Arteries Pie Crust Recipes

Indulge in a delightful culinary journey with our curated collection of pie crust recipes, ranging from the classic and comforting to the uniquely innovative. Embark on a sensory adventure as you explore the art of creating flaky, buttery, and flavorful pie crusts that elevate your favorite fillings to new heights. Discover the secrets to crafting the perfect pie crust, whether you prefer a traditional all-butter crust, a tender cream cheese crust, or a gluten-free almond flour crust. With step-by-step instructions and expert tips, these recipes empower you to create stunning pies that will impress your loved ones and leave them craving for more. From sweet and fruity apple pies to savory and hearty chicken pot pies, the possibilities are endless with our diverse selection of pie crust recipes.

Check out the recipes below so you can choose the best recipe for yourself!

PERFECT PIE CRUST

Perfect Pie Crust image

This classic dough contains no special ingredients, just flour, salt, butter and water, but it works like a dream. The recipe makes a single crust for a 9-inch pie; simply double it to make a double-crust pie. (If you make it by hand, you can even triple or quadruple the recipe.) If you'd prefer to use a food processor, you can, and it's a good idea if you have warm hands. To do so, pulse the butter into the flour mixture a few times, until the butter is the size of walnut halves or peas, then transfer the mixture to a medium bowl and proceed with adding the water. (Adding the water in the food processor often leads to hydration problems and overmixing, which is why you should do that part by hand no matter what.) The dough keeps in the refrigerator for up to 2 days and in the freezer for up to 3 months (thaw it overnight in the refrigerator before rolling it out).

Provided by Erin Jeanne McDowell

Categories pies and tarts, dessert

Time 30m

Yield 1 single crust for a 9-inch pie

Number Of Ingredients 4

Ingredients

1 ¼ cup/160 grams all-purpose flour
¼ teaspoon fine sea salt
½ cup/115 grams cold unsalted butter, cut into ½-inch cubes
3 to 4 tablespoons ice water, plus more as needed

Steps:

In a large bowl, whisk together the flour and salt to combine. Add the butter, tossing the cubes through the flour until the pieces are separated from one another and each piece is coated.
Cut the butter into the flour by pressing the pieces between your palms or fingertips, flattening the cubes into big shards and continuing to toss them in the flour to recoat the shards. The size of the butter will vary depending on the kind of pie you're making: For fruit pies, stop when the butter pieces are about the size of walnut halves. For custard pies, stop when the butter pieces are smaller, about the size of peas.
Make a well in the center of the mixture. Add 3 tablespoons ice water and mix it in by tossing the flour in the bowl. (This tossing movement lets the moisture incorporate without allowing too much gluten formation.)
Continue to add ice water 1 to 2 tablespoons at a time until the dough begins to come together. As it comes together, fold it over itself a few times to make sure it's homogenous. The dough should hold together without noticeable cracks (a sign of underhydration), but it should not be wet or tacky to the touch (a sign of overhydration).
Form the dough into a disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before using, and up to 2 days. (It can also be frozen for up to 3 months, then thawed overnight before using.)

THE HEALTHY PIE CRUST

The Healthy Pie Crust image

Found on veganmania.com I used this in a cheese & sausage quiche, and it was good! This will definitely be my staple pie crust from now on... No more frozen store-brought ones :] Also, you can lower the amount of ingredients in this- this crust is kinda thick.

Provided by Shelby

Categories Dessert

Time 6m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

3/4 cup whole wheat pastry flour (Heh, I didn't use pastry.. I just used regular..)
3/4 cup unbleached flour
1/4 cup natural corn oil (I just used canola, and a bit less than 1/4 cup)
1 pinch salt
1/2 cup ice water (Not sure what original recipe meant by that, so I just used semi-cold water. Worked fine.)

Steps:

Stir the flours together in a small bowl and freeze for one hour. Freeze the oil in a separate container for an hour also. Remove both from freezer and mix the oil into the flour until it makes a crumbly dough.
Stir the salt into the ice water and mix the water into the dough. Mix only enough to bind the dough. If it's too dry, add more water, a little at at time.
I found it easiest to simply place the ball of dough into the pan, and squish it around with my hand -- Bake as directed for whatever recipe your using.

Nutrition Facts : Calories 141.1, Fat 7.2, SaturatedFat 0.9, Sodium 20.3, Carbohydrate 17, Fiber 1.5, Sugar 0.1, Protein 2.7

Tips:

Use cold ingredients: This will help to keep the dough from becoming too sticky and difficult to work with. You can even chill your flour and butter in the freezer for 30 minutes before using them.
Work the dough quickly: The more you work the dough, the more gluten will develop. This will make the dough tough and chewy. Instead, work the dough just until it comes together.
Chill the dough before rolling it out: This will help to prevent the dough from shrinking or cracking when you bake it.
Use a sharp knife to cut the dough: This will help to prevent the dough from tearing.
Bake the dough until it is golden brown: This will ensure that the dough is cooked through and crispy.

Conclusion:

With these tips in mind, you can make a perfect pie crust every time. So next time you're in the mood for a delicious pie, give one of these recipes a try. You won't be disappointed!