logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
European Travel
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel


dailyclick
All times in EST

Low Carb: 8:00 PM

Full Schedule
g
g Home Cooking Site

BellaOnline's Home Cooking Editor

g

Pie Crust Recipes

Guest Author - Sandy Moyer

The first recipe is for a basic pie crust. If you follow the directions carefullly, and use chilled water from the refrigerator, this recipe will turn out right evey time. When made with a food processor it's possible to roll the dough right away, but chilling it for about an hour is best.

The second recipe, a popular vinegar pie crust, is called "Never-Fail Pie Crust" in some cookbooks and on many recipe websites. This crust is always easy to roll, but not quite as flaky as the first recipe.

The third recipe is for crumb pie crusts, made from graham crackers or cookies. Crumb crusts are used with many cream pies and most cheesecakes.


Basic Pie Crust

This recipe makes 2 - 9" pies shells or 1 - 9" pie with a top and bottom crust.

  • 2 cups flour
  • 1/2 cup plus 2 T. (10 T.) solid vegetable shortening, such as Crisco.
  • 3/4 tsp. salt
  • 6 T. very cold water

Preparation -
Use a food processor for this recipe, if you have one. First, combine the flour, salt and shortening. Process in short bursts, just until the mixture is blended. Then add cold water through the top chute and run the food processor using short bursts. As soon as the dough forms a mass around the blade, processing is complete. Divide the dough in half and wrap each half in waxed paper. For easiest rolling, refrigerate for about an hour before using.

If you don't have a food processor, use a pastry blender or a fork and mix until crumbly. Add water, one tablespoon at a time, and mix to form a soft dough. Divide in two and refrigerate for at least an hour.

Set the oven temperature and time according to the pie recipe you're using.

For a single pre-baked pie crust, bake at 450º for about 12 minutes.


- printer friendly recipe -



For smooth, easy rolling use a sturdy, well made wooden rolling pin with ball-bearing handles. I roll pie dough on a floured board or on a countertop covered with a pastry cloth, lightly dusted with flour. I cover my rolling pin with a cotton sock-like cover.

Pastry cloth and rolling pin covers are available in the housewares section
of many department stores and in kitchen shops.

A Rolling Pin Cover And Pastry Cloth Set similar to the one above, is also available, online, at Buy.com



Never-Fail Pie Crust

This recipe makes about 5 - 9" pie shells.

Preparation -
Combine the the dry ingredients and vegetable oil and mix together with a fork. In a separate bowl, beat the vinegar, egg, and water. With a fork, combine the two mixtures until blended. Chill for about an hour before rolling.

Roll the dough between 2 sheets of wax paper. Lift off the top piece of wax paper. Lay the inverted pie pan over the dough, then turn right side up and remove the other piece of wax paper.


- printer friendly recipe -






Crumb Crusts

Unless a pie or cheesecake recipe specifies other amounts, use these measurements for a 9" pie crust or a cheesecake crust made in a 9" springform cake pan,

  • Make 1-1/2 cups cracker or cookie crumbs from:
       --- about 7 whole graham crackers, or
       --- about 22 vanilla wafers, depending on the brand, or
       --- about 20 to 25 ginger snaps, depending on the brand, or
       --- about 12 pieces of Zweiback, or
       --- about 15 Oreo sandwich cookies

  • for graham cracker crusts - 1/2 tsp. cinnamon (optional)
  • 4 T. butter or margerine - melted

    Preparation -
    Process the crackers or cookies in a food processor or a blender to make crumbs. Add cinnamon (if using). In a mixing bowl, combine the crumbs with the melted butter or margerine. Toss with a fork to lightly moisten all the crumbs. Spread the moistened crumbs evenly on the bottom and up the sides of a pie pan or on the bottom only of a springform pan. Press in place with your fingers. Bake at 350º for 8 to 10 minutes. Allow to cool completely on a wire rack before adding the pie filling or cheesecake filling.


    - printer friendly recipe -





  • Pie Making
    Equipment
    & Cookbooks



    Norpro 18-in. Nonstick Rolling Pin, Black
    18-in. Nonstick Rolling Pin


    2-pc. Pastry Cloth and Rolling Pin Cover Set
    2-pc. Pastry Cloth and
    Rolling Pin Cover Set


    Pyrex 9.5-in. Pie Dish
    Pyrex 9.5-in. Pie Dish


    10.75-in. Pie Crust Shield
    Pie Crust Shield


    NordicWare 10-in. Natural Commercial Bakeware Pie Pan with Storage Lid
    NordicWare 10" Pie Pan
    with Storage Lid


    Deep Dish Pie Plate w/Black Bird

    Deep Dish Pie Plate w/Black Bird


    Pie Display Rack with Cover 8H x 12D
    Pie Rack with Cover



    Add Pie+Crust+Recipes to Twitter Add Pie+Crust+Recipes to Facebook Add Pie+Crust+Recipes to MySpace Add Pie+Crust+Recipes to Del.icio.us Digg Pie+Crust+Recipes Add Pie+Crust+Recipes to Yahoo My Web Add Pie+Crust+Recipes to Google Bookmarks Add Pie+Crust+Recipes to Stumbleupon Add Pie+Crust+Recipes to Reddit




    The Home Cooking Recipe Index and Site Map
    The Home Cooking Cookbook Corner
    Pie Recipe Index
    RSS
    Related Articles
    Editor's Picks Articles
    Top Ten Articles
    Previous Features
    Site Map


    For FREE email updates, subscribe to the Home Cooking Newsletter


    Past Issues


    print
    Printer Friendly
    bookmark
    Bookmark
    tell friend
    Tell a Friend
    forum
    Forum
    email
    Email Editor


    Content copyright © 2014 by Sandy Moyer. All rights reserved.
    This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

    g


    g features
    Sausage and Clam Stuffed Mushrooms Recipe

    Rustic Turkey Pot Pie Recipe

    Holiday Pumpkin Pecan Muffin Recipe

    Archives | Site Map

    forum
    Forum
    email
    Contact

    Past Issues
    memberscenter


    vote
    Poetry
    Daily
    Weekly
    Monthly
    Less than Monthly



    BellaOnline on Facebook
    g


    | About BellaOnline | Privacy Policy | Advertising | Become an Editor |
    Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


    BellaOnline Editor