| T O P I C R E V I E W |
| countrymommy85 |
Posted - Jun 30 2011 : 1:32:17 PM
Hi all! I am looking for an quick and easy pie crust recipe. I have the hardest time with pie crust all of a sudden. Not sure what is wrong but the past 4 years I have struggled with making pie crusts whereas before I had no problem at all making crust. I could make them really dense or light and flaky depending on what pie I was making. Now I can't seem to even get the pie crust to roll out let alone taste like anything but flour.
I've tried using pastry cloth and a few other kitchen gadgets and none of them work. I think its time for a new recipe before I give up and go store bought because one of my quick recipes for pie crust was an oil crust and the other one was a cold butter crust.
Help in the pie crust department please! What could I be doing differently the past 4 years?!
Mothers are those wonderful people who can get up in the morning before the smell of coffee. ~Author Unknown
http://countryrenaissance.blogspot.com
http://www.etsy.com/shop/SunflowersAndHoney |
| 17 L A T E S T R E P L I E S (Newest First) |
| traildancer |
Posted - Oct 11 2011 : 11:10:52 AM
I use the oil crust recipe in the Better Homes and Gardens cookbook, the one with the large red and white plaid on the cover. Works great because I don't have to cut the shortening in.
The trail is the thing.... Louis L'Amour |
| countrymommy85 |
Posted - Oct 10 2011 : 2:54:02 PM
Just made some pie today and still love how these crust recipes work so fabulously!!! None of my cookbooks helped me but you all did!!!
Mothers are those wonderful people who can get up in the morning before the smell of coffee. ~Author Unknown
http://countryrenaissance.blogspot.com
http://www.etsy.com/shop/SunflowersAndHoney |
| countrymommy85 |
Posted - Aug 11 2011 : 3:51:42 PM
I love trying out these recipes for pie crusts!!! So far all the ones I've tried worked for me and taste fabulous!!! I would like to know if anyone has an oil crust recipe vs a shortening recipe too, that would be interesting to try out!!! Thanks again!!!
Mothers are those wonderful people who can get up in the morning before the smell of coffee. ~Author Unknown
http://countryrenaissance.blogspot.com
http://www.etsy.com/shop/SunflowersAndHoney |
| FieldsofThyme |
Posted - Jul 06 2011 : 12:56:05 PM
Does anyone have a recipe that uses oil vs. shortening?
Farmgirl #800
http://pioneerwomanatheart.blogspot.com/
http://scrapreusedandrecycledartprojects.blogspot.com/
|
| Merry |
Posted - Jul 06 2011 : 12:55:21 PM
Rosemary, your press crust is the one my granny used with all her pies, its divine!!
Merry
Farmgirl #536
http://afarminmyheart.blogspot.com/
Your life is an occasion, rise to it. Mr. Magorium |
| countrymommy85 |
Posted - Jul 06 2011 : 12:49:00 PM
Annette, that is so special she let you have it! A lot of the best recipes have been hidden by our earlier generations and it's a shame, so many good recipes have passed on because they weren't handed down. Thanks for sharing, I too believe that the "secret recipes" of times past need to be shared in order to live on, I think that is such a great gift to pass on to our kids and their kids!
Mothers are those wonderful people who can get up in the morning before the smell of coffee. ~Author Unknown
http://countryrenaissance.blogspot.com
http://www.etsy.com/shop/SunflowersAndHoney |
| Heartbroken farmgirl |
Posted - Jul 05 2011 : 2:07:15 PM
Just thought is throw one more recipe into the pot. These other crusts sound great though. I got this recipe when my grandma finally let three of us have her recipe. She hid it a long time. This crust is so good, flaky, and savory, I do not hide it, I think OT needs to be shared.
1/2 cup butter flavored shortening
2 cups all-purpose flour
3 teaspoons powdered sugar
1/4 cup butter
1/2 teaspoon salt
1 egg
2 teaspoons vinegar
1/4 cup ice water
Good luck and enjoy which ever crust you make!
The tears I shed then, watered the flowers I harvest now.
www.broken908.blogspot.com
http://forums.familyfriendpoems.com/broken908
"The aim of education is the knowledge not of facts but of values."-Dean William Ralph Inge |
| countrymommy85 |
Posted - Jul 05 2011 : 11:32:32 AM
Love it! Thanks so much! Oh and last year MaryJane had a recipe for a cream cheese crust in her magazine, it turned out really well but there are a few pies where I don't want a cream cheese crust. It was delicious! I will be making it with my pumpkin pie from now on! Thanks again!!
Mothers are those wonderful people who can get up in the morning before the smell of coffee. ~Author Unknown
http://countryrenaissance.blogspot.com
http://www.etsy.com/shop/SunflowersAndHoney |
| WoodstreamDreambyNicole |
Posted - Jul 03 2011 : 3:53:40 PM
Oh, if you want to blind bake for a cream pie, after the crust has chilled & been rolled, place the crust in your pie pan, line the crust with either parchment or the non-stick reynolds aluminum foil and pour in two bags of dried black beans. Bake for 20 minutes at 375, carefully remove the parchment & beans and return to the oven for an additional 5 minutes or until golden. Then you'll be able to let it cool and fill it with your cream pie.
Something to make banana cream pie even better - for that last 5 minutes baking time, sprinkle in some cinnamon sugar to the bottom of your crust & then return it to the oven. It'll make a caramelized cinnamon flavored crust on your crust & it's so good!!!
Nicole
Shop
www.woodstreamdream.etsy.com
Custom Creations
www.woodstreamdream.blogspot.com |
| WoodstreamDreambyNicole |
Posted - Jul 03 2011 : 3:49:54 PM
I use the following recipe, it makes a double crust, but you can divide it. I believe I got it years ago from Martha Stewart online recipes, but I don't remember 100%.
2.5 c all purpose unbleached flour (you can do half white whole wheat and it won't make the crust tough)
1 teaspoon sugar
1 teaspoon salt (I use kosher)
2 sticks cold unsalted butter, cubed & place in the freezer until ready to use.
1/2 c ice water (you won't use it all)
In the KitchenAid stand mixer with paddle attachment, put the flour, sugar, & salt - mix on low to incorporate. Add the butter on low until a crumbly mixture forms - about 1-2 minutes, but not any longer because the butter will get too warm. With the paddle moving at slow speed, add 3 tablespoons of the ice cold water (no ice cubes). Continue to add ice cold water until dough forms, but is not wet. You can do a squeeze test to see if the dough holds together or if it still crumbles. The amount of water will depend on the humidity in your home when you're making the dough. Split the dough into two discs & wrap tightly in plastic wrap. Place in the refrigerator for at least 30 minutes - time to make the filling. Roll out on a floured surface.
I use this recipe for sweet pies and also for chicken pot pie crusts. It's a favorite for my family.
Nicole
Shop
www.woodstreamdream.etsy.com
Custom Creations
www.woodstreamdream.blogspot.com |
| grace gerber |
Posted - Jul 02 2011 : 7:18:09 PM
Can the "Press Crust" when filled can it go back into the oven for the pie to finish??? I am not a person who eats pie crust but I really wanted to make a custard pie this weekend and your crust sound perfect....
Grace Gerber
Larkspur Funny Farm and Fiber Art Studio
Where the spirits are high and the fiber is deep
http://www.larkspurfunnyfarm.etsy.com
http://larkspurfunnyfarm.blogspot.com
http://larkspurfunnyfarm.artfire.com
|
| Rosemary |
Posted - Jul 01 2011 : 11:44:16 AM
I have a "press crust" recipe you might like. Dump half a cup of Safflower oil in a medium-sized bowl. Whisk in 2 tablespoons of milk. Mix together a cup and a half of all-purpose flour, 1/4-cup of sugar, and a teaspoon of salt, them dump that into the oil mixture and mix it with a fork 'til it's all crumbled up. Press that into a pie dish, tart pan or whatever, prick it several times with the fork and stick it in the oven (preheat to 350) for about 15 minutes. Cool it before you fill it with whatever you have in mind. It's really tasty. I use it for strawberry pies especially. |
| Sheep Mom 2 |
Posted - Jun 30 2011 : 7:39:41 PM
If you have a food processor this is what I use:
(for a two crust pie)
2 c. unbleached flour
3/4 c. crisco
1 tsp. salt
1/2 cup COLD water
put dry ingredients in bowl of processor and pulse a few times to blend. Add crisco and pulse a few times until mixture looks like course meal. Add water and run until mixture makes a ball.
Blessings, Sheri
"Work is Love made visible" -Kahlil Gibran |
| HollyG |
Posted - Jun 30 2011 : 6:50:23 PM
Our no-fail stand-by came off the Crisco can years ago - endorsed by Loretta Lynn herself. It is as follows:
1 1/3 C. flour (white, all-purpose)
1/2 C. shortening (we use butter crisco)
1 t. salt
4-6 T. ice cold water
I mix the flour and salt together, then cut in the shortening with a pastry blender until it's blended well. They say "like coarse cornmeal" but I don't work it that long. When it's blended in to little bits, I add about 5 T. icy water and mix with a fork just until it forms a ball. I usually leave it in the bowl, cover with plastic wrap or a dish towel and stick in the fridge for about 30 minutes. Roll onto waxed paper (or a pastry cloth if you have it) that's been lightly dusted with flour. It makes a 9" pie crust - good for sweet or savory fillings. Give it a try - hope it works for you!
HollyG
Farmgirl #2513
www.mydeepwoodslife.com |
| adnama |
Posted - Jun 30 2011 : 2:28:46 PM
Better to have no crust than to go store bought, it has a metalic purely ukk taste. There are some good recipes out there, the girls have posted some and just yesterday I heard mad hungry== I think halmark network has this show talking about an cream cheese crust? |
| Okie Farm Girl |
Posted - Jun 30 2011 : 2:23:46 PM
Krystie, I put my pie crust recipe up at the blog at http://www.oklahomapastrycloth.com/blog/?p=233 which makes a mix that you keep in the freezer and dip out however much you need for your project. It makes quite a few pie crusts. My other favorite recipe that is just to die for (and I'll have to put this up at the blog to is as follows (yes it has egg and vinegar in it, but trust me, it is unbelievable):
3 cups flour
1 1/3 cups shortening
1 tsp salt
1 egg
1 tsp vinegar
6 tblsp ice water
Mix the flour and salt. Cut in the shorteing, using either a pastry cutter, two knives or a food processor. In a seperate bowl mix together the egg, water and vinegar. Gradually add to the flour mixture and stir (can use a mixer or food processor) to form a ball. seperate into two balls to roll out a double pie crust.
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
| FebruaryViolet |
Posted - Jun 30 2011 : 1:41:45 PM
This is my no fail pie crust--no rolling involved, which, when pressed for time or I don't feel like cussing like a sailor, it's awesome 
2/3 cup shortening
1 teaspoon salt
1/4 cup water, boiling
1 1/2 cups flour
Cream shortening well with salt
add boiling water, mix well
add flour, combine
press into pie plate.
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
