Lets talk...Pie Crust! Made from scratch or....

[aprincessmom]

scratch

 

[Beanie]

Originally posted by arminnie
Patricia Ann formally, Tricia or Trish for short. I prefer Tricia.

Another Patricia Ann~

 

[Lisa loves Pooh]

Originally posted by hrh_disney_queen
mmmmmmm...

Now y'all are making me feel bad about the prepared pie crusts I have in my fridge....I used to be able to make a really good pie crust using my food processor. I have lost that ability somewhere, and the last few times my crusts have been yucky.

Could one of you pie crust mavens share a recipe with tips? The easier the better. I have also read that putting it in the fridge for awhile before rolling it helps. any tips would be worth trying it again this year...

Thanks!!

My tip was at the top--but I put saran wrap on top of the dough--that way it doesn't stick to the rolling pin--I also have a marble rolling pin.

 

[gr8tpanther]

I use the Pillsbury when I actually MAKE a pie, which isn't often.

 

[candykisses]

Scratch.

We also make the cinnamon and sugar thingies.

 

[tigercat]

I make it from scratch but then if I want pie I have to. I have to use spelt flour as I can't eat wheat flour.
tigercat

 

[Beth76]

I'm a baker, I love to bake--especially pie! And I won't ever make another pie crust from scratch. I love the Pillsbury refridgerated that you roll out. I find it just as good, if not better than scratch.

 

[poohandwendy]

scratch, not necessarily because ready-made crusts are bad, but because I like to do it...it's part of the process for me.

 

[arminnie]

Originally posted by hrh_disney_queen
Could one of you pie crust mavens share a recipe with tips? The easier the better. I

Here's my recipe:

2 1/4 cups flour (just regular flour)
2/3 cup Crisco (stick kind is easiest to measure)
1 teaspoon salt

Place above in food processor and pulse until blended - about 6-8 seconds.

Add 1/4 cup cold water - process until it just starts forming a ball (less than 8 seconds). If it is not coming together right away add another tablespoon of cold water. Flour can have different moisture levels so can require the extra water. Stop as soon as it just starts to form a ball - don't overprocess or it will get tough.

This crust is very pliable and easy to roll.

I suggest getting a cloth to rollout the dough on and a cover for the rolling pin - available in most grocery stores for a few dollars.
Sprinkle a little flour on the cloth and the cloth cover of the pin.

Take 1/2 of the dough and hand form into a small circle. Roll thin, changing directions to keep it sort of round. Place a pie tin on top and cut out about 1/2 inch from the edge of the tin. Invert and place in pan.

Repeat with the other half.

This will give you enough dough for 2 pie crusts (bottoms) or one double crust pie with some leftovers for "thingeys".

If you need to prebake the shell (as for chocolate pie) bake at 425 until brown - about 10 minutes but watch it. (pierce with fork before baking)

It's probably even better with lard instead of Crisco but my sister is a vegetarian so I cannot use lard.

 

[Snowwark]

I make my pie pastry from scratch, and also make the cinnamon sugar thingies with the scraps!

 

[Bob Slydell]

Pillsbury -- baking is not one of my areas of expertise.

 

[piratesmate]

Another Pillsbury user here...but I never thought of rolling them out. I just unfold it & use it that way.

Mostly I don't do scratch because I've never had much counter space. In this house, there are plenty of counters, it's just that there is so little storage space that the counters are lined with appliances...so there's never any room.

 

[Beanie]

Originally posted by piratesmate
Another Pillsbury user here...but I never thought of rolling them out. I just unfold it & use it that way.

Deb, did you know that Pillsbury now has the crust that you roll out instead of unfold? It is so much easier!!

 

[disykat]

I use Krusteaz - add water, mix, and roll out. I started using it when I found out that's what MIL's pie crusts were - I always thought her's were really good. I like it better than my homemade.

 

[Lynn CC]

Sratch!
I made mine late this afternoon and I'm making my apple pies tonight!

My dough is Martha Stewarts recipe, butter flour a little salt a little sugar, water in the food processor. It's simple and so good!