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anyone have any good pie crust recipes?

I was going to make a apple pie, but i realized that i havent got a pie crust recipe!!!LOL
Can someone give me a good one please!

 
mommylisar

Asked by mommylisar at 6:50 PM on Sep. 12, 2010 in Food & Drink

Level 18 (5,957 Credits)
This question is closed.
Answers (3)
  • To get a flaky crust, the key is to work the dough as little as possible & to use cold dough.

    Pie crust: makes 1 double crust or 2 single crusts
    2 c. flour with a dash of salt
    1 c. shortening (lard, Crisco, or butter)
    1/2 c. ice water

    Cut shortening into flour until it's coarse crumbs. Add ice water & stir in with a fork. You'll have to use your hands to finish working it in. Form into a ball and wrap in waxed paper or plastic wrap and let rest in fridge for 1/2 hour if you have time. Divide in half and roll 1/2 out on a floured surface until it's big enough to fit into your pie plate. Add pie filling. Bake as directed OR top with the second half of the dough that has been rolled out like the first half. Dip your finger in water and dampen the dough between the top and bottom crusts at the edges. Pinch to seal. Trim excess dough from edges with a sharp knife. Cut a few decorative slits in the top crust then bake as directed.
    michiganmom116

    Answer by michiganmom116 at 7:04 PM on Sep. 12, 2010

  • http://simplyrecipes.com/recipes/perfect_pie_crust/

    You can use crisco in place of the butter. In fact I almost kinda prefer it for things like chocolate pie. Handle the dough as little as possible. If it starts tearing when you try to roll it, it needs more water.
    karamille

    Answer by karamille at 6:56 PM on Sep. 12, 2010

  • 2 cups flour
    2 sticks of butter, cut into 1/4 inch pieces and frozen for at least 15 minutes
    1 TBSP sugar
    1/3 cup of ice water
    3 tablespoons sour cream

    Pulse the flour, sugar and butter together about 10 times in a food processor.
    Mix the ice water and sour cream together.
    Pour half of the mixture over the butter/ flour, pulse 3-4 times.
    Pour the rest of the liquid over, pulse 3- 4 more times.
    Add up to 3 more TBSP water if necessary.

    Divide the mixture into 2. Wrap tightly with plastic wrap and refrigerate for an hour or more. T
    Courtney610

    Answer by Courtney610 at 7:00 PM on Sep. 12, 2010

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