Best 4 My Own Pie Crust Recipes

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In the realm of baking, few things bring as much joy and satisfaction as a homemade pie. With its flaky, golden-brown crust and endless filling possibilities, a pie is a classic dessert that can be enjoyed by people of all ages. In this article, we present a collection of our favorite pie crust recipes, each with its own unique flavor and texture. From the classic all-butter crust to the more modern gluten-free and vegan options, we have something for everyone. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process of creating the perfect pie crust. So gather your ingredients, preheat your oven, and let's embark on a delicious journey into the world of pies!

Here are our top 4 tried and tested recipes!

PERFECT BAKED PIE CRUST



Perfect Baked Pie Crust image

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 35m

Number Of Ingredients 4

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Steps:

  • Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.

Nutrition Facts : @id https

EASY PIE CRUST



Easy Pie Crust image

Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h40m

Yield Makes 2

Number Of Ingredients 4

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into pieces

Steps:

  • To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
  • Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
  • Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
  • To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
  • Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
  • Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

MY OWN PIE CRUST



My Own Pie Crust image

Make and share this My Own Pie Crust recipe from Food.com.

Provided by Lali8752

Categories     Pie

Time 22m

Yield 1 nine inch pie crust

Number Of Ingredients 5

1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup oil
2 tablespoons milk, cold

Steps:

  • Sift flour, sugar and salt into a 9" pie plate.
  • In a 1 cup measuring cup, whisk together oil and milk and pour over the flour mixture.
  • Using a fork, mix until completely dampened.
  • Press the dough evenly over the bottom of the pan, then up the sides and over the rim.
  • To use as a baked shell, prick the surface of the dough with a fork several times and bake in a preheated 425* oven for 12-15 minutes; cool and fill as desired.
  • To use as an unbaked shell, just fill with the desired pie filling and bake according to the filling directions.
  • NOTES: If you want to use the crust for beef pot pies or with any other savory filling, just eliminate the 2 tablespoons sugar.

EASIEST PIE CRUST EVER!



Easiest Pie Crust Ever! image

For years I used my mom's old pie crust recipe, then she got me a cookbook for Christmas that had this pie crust in it. I was sold. It's easy, delicious and bakes perfectly.

Provided by kneeling_redhead

Categories     Pie

Time 10m

Yield 1 crust, 6-8 serving(s)

Number Of Ingredients 4

1 1/2 cups sifted all-purpose flour
3/4 teaspoon salt
1/3 cup vegetable oil
1/4 cup ice water

Steps:

  • In a medium bowl, mix flour and salt.
  • Add oil and water all at once to flour.
  • With a fork, stir until mixture holds together.
  • Shape dough into a ball and flatten.
  • Roll between two pieces of wax paper to a 12" diameter.
  • Peel off one piece of wax paper and invert dough, paper side up, into a 9" pie plate.
  • Peel off second piece of paper. Ease an fit pastry into plate. Trim and flute edges.
  • NOTE: DO NOT pierce pie crust. Fill as desired and bake according to pie recipe.
  • Can be doubled for a 2 crust pie.

Nutrition Facts : Calories 220.7, Fat 12.4, SaturatedFat 1.6, Sodium 291.5, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2

Tips:

- Use a food processor or pastry blender to cut the butter into the flour until it resembles coarse crumbs. This will help create a flaky crust. - Use ice water to keep the butter cold and prevent the gluten in the flour from developing too much, which can make the crust tough. - Roll the dough out on a lightly floured surface to prevent it from sticking. - If the dough is too dry, add a tablespoon of ice water at a time until it comes together. - If the dough is too wet, add a tablespoon of flour at a time until it is no longer sticky. - Chill the dough for at least 30 minutes before rolling it out. This will help the butter to firm up and make the dough easier to work with. - When baking the pie crust, preheat the oven to the temperature specified in the recipe. A hot oven will help to create a crispy crust. - Bake the pie crust for the amount of time specified in the recipe. Overbaking will make the crust dry and crumbly.

Conclusion:

A delicious and flaky pie crust is the foundation of any great pie. By following the tips and tricks in this article, you can easily make your own pie crust 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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