I need help to prepare a pie
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Zereh
Head Chef
Here's the one I love and use most often for a perfectly tender, flakey crust:
Crust for one 9” pie plate
1 cup flour, sifted
1/2 teaspoon salt
1/3 cup cold butter, cubed (I usually cube it and then toss it in the freezer for a bit)
3-4 tablespoons cold milk or half-and-half
.
Combine the flour and salt. Using a pastry cutter, cut the butter into the flour mixture until there are pea-sized (or smaller) pieces of butter.
Gradually pour the milk in, one tablespoon at a time while stirring the mixture.
Grasp the dough (still in the bowl) and mix with your hands, gently.
Place dough on heavily floured countertop, put flour over entire rolling pin surface and roll it out, gently until it’s about ¼ inch thick and large enough for your pie pan.
Carefully, with a spatula to keep the dough from sticking to the counter, roll the dough around the rolling pin then roll it out over the greased pie plate.
Cut off excess (about 2” from edge of plate), fold 1” under and flute the edges with your fingers.
Crust for one 9” pie plate
1 cup flour, sifted
1/2 teaspoon salt
1/3 cup cold butter, cubed (I usually cube it and then toss it in the freezer for a bit)
3-4 tablespoons cold milk or half-and-half
.
Combine the flour and salt. Using a pastry cutter, cut the butter into the flour mixture until there are pea-sized (or smaller) pieces of butter.
Gradually pour the milk in, one tablespoon at a time while stirring the mixture.
Grasp the dough (still in the bowl) and mix with your hands, gently.
Place dough on heavily floured countertop, put flour over entire rolling pin surface and roll it out, gently until it’s about ¼ inch thick and large enough for your pie pan.
Carefully, with a spatula to keep the dough from sticking to the counter, roll the dough around the rolling pin then roll it out over the greased pie plate.
Cut off excess (about 2” from edge of plate), fold 1” under and flute the edges with your fingers.
LindaZ
Senior Cook
CWS4322
Chef Extraordinaire
My grandmother's pie crust:
~1-1/2 c flour (put in the freezer for about 2 hours)
1/4 c lard + 1/4 cup crisco
salt
5 tablespoons ice water
1 T vinegar
Mix, and roll on floured board.
~1-1/2 c flour (put in the freezer for about 2 hours)
1/4 c lard + 1/4 cup crisco
salt
5 tablespoons ice water
1 T vinegar
Mix, and roll on floured board.
Josie1945
Head Chef
World's easiest and flakiest pie crust
________________________________________
NO ROLLING PIN REQUIRED!!!
In a 9-inch pie plate, combine:
1 1/2 cup all purpose flour
1 tsp sugar
1/2 tsp salt
3 tbsp milk
1/2 cup oil (I used veg. oil)
Mix all ingredients till flour disappears. With your fingers, spread the crust mixture evenly over the bottom and up the sides of the pie plate. Flute the edge if desired and fill with your favorite filling and bake. Or, prick the crust and bake to desired doneness and fill. This makes a very flakey pie crust.
(Recipe found in the Penzey's spice catalog for November--www.penzeyspice.com
Here is what the recipe would be for "1/4th more" recipe....
1 3/4 cups + 2 tablespoons AP flour
1 1/4 teaspoons sugar
3/4 teaspoon salt
3 tablespoons + 2 1/4 teaspoons milk
1/2 cup + 2 tablespoons oil
This is my all favorite way to make a pie crust.
Josie
________________________________________
NO ROLLING PIN REQUIRED!!!
In a 9-inch pie plate, combine:
1 1/2 cup all purpose flour
1 tsp sugar
1/2 tsp salt
3 tbsp milk
1/2 cup oil (I used veg. oil)
Mix all ingredients till flour disappears. With your fingers, spread the crust mixture evenly over the bottom and up the sides of the pie plate. Flute the edge if desired and fill with your favorite filling and bake. Or, prick the crust and bake to desired doneness and fill. This makes a very flakey pie crust.
(Recipe found in the Penzey's spice catalog for November--www.penzeyspice.com
Here is what the recipe would be for "1/4th more" recipe....
1 3/4 cups + 2 tablespoons AP flour
1 1/4 teaspoons sugar
3/4 teaspoon salt
3 tablespoons + 2 1/4 teaspoons milk
1/2 cup + 2 tablespoons oil
This is my all favorite way to make a pie crust.
Josie
