hi - I need a good basic recipe for pie crust. I have to make apple and
pumpkin this week for my family for Christmas.

Thanks

DS

wrote in news:1103632898.733989.17080
@f14g2000cwb.googlegroups.com:

> hi - I need a good basic recipe for pie crust. I have to make apple and
> pumpkin this week for my family for Christmas.
>
> Thanks
>
> DS

I've followed this basic recipe from Crisco for years, but usually
substitute a mixture of butter and lard for the Crisco. However, Crisco
does produce a rather flaky crust.

2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup Crisco all-vegetable shortening
7 to 8 tablespoons cold water

Spoon flour into measuring cup and level. Mix flour and salt in medium
bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is
blended in to form pea-size chunks. Sprinkle with water, one tablespoon at
a time. Toss lightly with fork until dough will form ball. Divide dough in
half, if making double crust. Press between hands to form one or two 5 to
6-inch pancakes.

Flour dough lightly. Roll into circle between sheets of waxed paper on
dampened countertop. Peel off top sheet. For single crust, trim one inch
larger than inverted 9-inch pie plate. Flip into pie plate. Remove other
sheet and press pastry to fit. Fold edge under. Flute. For double crust,
flour each half of dough lightly. Roll into circles between sheets of waxed
paper on dampened countertop. Peel off top sheet for bottom crust. Transfer
bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim
edge even with pie plate. Add desired filling to unbaked pie crust. Remove
top sheet from top crust. Lift top crust onto filled pie. Remove other
sheet. Trim to 1/2-inch beyond edge of pie plate. Fold top edge under
bottom crust. Flute. Cut slits in top crust to allow steam to escape.
Bake according to specific recipe instructions.

For single baked pie shell, heat oven to 425ºF. Thoroughly prick bottom and
sides with fork (50 times) to prevent shrinking. Bake at 425ºF for 10 to 15
minutes or until lightly browned. For recipe calling for unbaked pie shell,
follow baking directions given in that recipe.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

wrote:

> hi - I need a good basic recipe for pie crust. I have to make apple and
> pumpkin this week for my family for Christmas.

Get a box of Crisco and use the recipe on the box. It's a winner. Be
careful not to cut the shortening in too fine or to work the dough too much
and it should turn out nice and flaky.

>From:

>hi - I need a good basic recipe for pie crust. I have to make apple and
>pumpkin this week for my family for Christmas.
>
>Thanks
>
>DS


This is my favorite pie crust recipe. I received it in 1986 from an 84 year
old lady who told me it came from a woman who was (locally) famous for making
excellent pies.

What I like about the recipe is that it makes a substantial amount of dough-
enough for 6 single or 3 double crust pies. I usually have enough left over
to freeze for that next spur-of-the-moment pie *laughs*.


Elsie's Pie Crust

6 cups AP flour
1 tsp salt
1 TB sugar
1 pound of shortening (I have replaced this with lard- works well)
1 cube of butter

In a measuring cup mix together:
1 large egg
1 TB cider vinegar
fill with water to make 1 cup total of liquid.

Mix the dry ingredients together into a large mixing bowl. Cut in shortening
and butter with a pastry cutter. Sprinkle the liquid all over the dough.
Gently and very lightly mix the dough just until it holds together- do not
overwork the dough. Divide into 6 equal portions, wrap in plastic and chill
(or freeze) dough until ready for use.

I have replaced up to 2 cups of the flour with rye, whole wheat and barley
flour with decent results. Using all whole wheat flour produced a very dense
dough and I had to add more water to get it hold together. It didn't taste
very good once baked, either- bad mouth feel- like chewing cud *laughs*.

Whole wheat pastry flour had better results, but plain AP flour makes the
better crust, IMO. I have never tried making pastry with cake flour (soft wheat
flour) -- might anyone know more about flour types? Like what exactly is
*pastry flour* vs AP flour? Is it just more finely ground or is it soft wheat
flour?

*curious*

Barb Anne

>From:

>hi - I need a good basic recipe for pie crust. I have to make apple and
>pumpkin this week for my family for Christmas.
>
>Thanks
>
>DS


This is my favorite pie crust recipe. I received it in 1986 from an 84 year
old lady who told me it came from a woman who was (locally) famous for making
excellent pies.

What I like about the recipe is that it makes a substantial amount of dough-
enough for 6 single or 3 double crust pies. I usually have enough left over
to freeze for that next spur-of-the-moment pie *laughs*.


Elsie's Pie Crust

6 cups AP flour
1 tsp salt
1 TB sugar
1 pound of shortening (I have replaced this with lard- works well)
1 cube of butter

In a measuring cup mix together:
1 large egg
1 TB cider vinegar
fill with water to make 1 cup total of liquid.

Mix the dry ingredients together into a large mixing bowl. Cut in shortening
and butter with a pastry cutter. Sprinkle the liquid all over the dough.
Gently and very lightly mix the dough just until it holds together- do not
overwork the dough. Divide into 6 equal portions, wrap in plastic and chill
(or freeze) dough until ready for use.

I have replaced up to 2 cups of the flour with rye, whole wheat and barley
flour with decent results. Using all whole wheat flour produced a very dense
dough and I had to add more water to get it hold together. It didn't taste
very good once baked, either- bad mouth feel- like chewing cud *laughs*.

Whole wheat pastry flour had better results, but plain AP flour makes the
better crust, IMO. I have never tried making pastry with cake flour (soft wheat
flour) -- might anyone know more about flour types? Like what exactly is
*pastry flour* vs AP flour? Is it just more finely ground or is it soft wheat
flour?

*curious*

Barb Anne

thanks for the contributions!

On 21 Dec 2004 04:41:38 -0800, wrote:

>hi - I need a good basic recipe for pie crust. I have to make apple and
>pumpkin this week for my family for Christmas.

I gave up on making my own pie crust many years ago. It was just not part
of my destiny. But! My mom made wonderful pie crusts. She just took a
standard recipe (which you'll get from others here) and substituted the
liquid with orange juice. Great stuff.

Missing Mom,
Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

In article . com>,
wrote:

> hi - I need a good basic recipe for pie crust. I have to make apple and
> pumpkin this week for my family for Christmas.

Barb Schaller posted this a while back. I made it for an apple pie (also
from a recipe she posted) and it was fabulous:

The Best Pie Dough

Recipe By : Posted to r.f.cooking by Barb Schaller 9-25-04 (again)
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For 8- or 9-inch Single Crust
1 1/4 cups all-purpose flour
1/2 tsp. salt
1 Tbsp. sugar
6 Tbsp. chilled unsalted butter -- cut into 1/4²
pieces
4 Tbsp. chilled all-vegetable shortening (Crisco)
3 Tbsp. ice water -- (3 to 4)


For 10-inch regular or 9-inch deep dish
single crust:
1 1/2 cups
1/2 tsp. salt
1 Tbsp. sugar
8 Tbsp. chilled unsalted butter -- cut into 1/4²
pieces
4 Tbsp. chilled all-vegetable shortening (Crisco)
3 Tbsp. ice water -- (3 to 4)


For 8- or 9-inch Double Crust
2 1/4 cups all-purpose flour
1 tsp. salt
2 Tbsp. sugar
11 Tbsp. chilled unsalted butter -- cut into 1/4²
pieces
7 Tbsp. chilled all-vegetable shortening (Crisco)
4 Tbsp. ice water -- (4 to 5)


For 10-inch Double Crust or 9-inch deep
dish double crust
2 1/2 cups all-purpose flour
1 tsp. salt
2 Tbsp. sugar
13 Tbsp. chilled unsalted butter -- cut into 1/4²
pieces
7 Tbsp. chilled all-vegetable shortening (Crisco)
4 Tbsp. ice water -- (4 to 5)

Mix flour, salt and sugar in food processor fitted with steel blade.
Scatter butter pieces over flour mixture, tossing to coat butter with a
little of flour. Cut butter into flour with five 1-second pulses. Add
shortening and continue cutting in until flour is pale yellow and
resembles coarse cornmeal with butter bits no larger than small peas,
about four more 1-second pulses. Turn mixture into medium bowl.

Sprinkle 3 tablespoons of ice water over mixture. With blade of rubber
spatula, use folding motion to mix. Press down on dough with broad side
of spatula until dough sticks together, adding up to 1 tablespoon more
ice water if dough will not come together. Shape dough into ball with
your hands, then flatten into 4-inch-wide disc. Dust lightly with
flour, wrap in plastic, and refrigerate for 30 minutes before rolling.

For double crust pies, follow recipe appropriately, divide dough into 2
balls, one slightly larger than the other, before shaping into discs.
- - - - - - - - - - - - - - - - - -
NOTES : Source: Page 8, Cook¹s Illustrated magazine, September/October
1994. Yikes!! I, who¹ve used Pillsbury All-Ready Crusts for years,
can¹t believe how fine this crust is!! I¹ve made 4 apple pies in the
last 4 weeks just to practice the blinkin¹ crust! Mercy!

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

In article . com>,
wrote:

> hi - I need a good basic recipe for pie crust. I have to make apple and
> pumpkin this week for my family for Christmas.

Barb Schaller posted this a while back. I made it for an apple pie (also
from a recipe she posted) and it was fabulous:

The Best Pie Dough

Recipe By : Posted to r.f.cooking by Barb Schaller 9-25-04 (again)
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For 8- or 9-inch Single Crust
1 1/4 cups all-purpose flour
1/2 tsp. salt
1 Tbsp. sugar
6 Tbsp. chilled unsalted butter -- cut into 1/4²
pieces
4 Tbsp. chilled all-vegetable shortening (Crisco)
3 Tbsp. ice water -- (3 to 4)


For 10-inch regular or 9-inch deep dish
single crust:
1 1/2 cups
1/2 tsp. salt
1 Tbsp. sugar
8 Tbsp. chilled unsalted butter -- cut into 1/4²
pieces
4 Tbsp. chilled all-vegetable shortening (Crisco)
3 Tbsp. ice water -- (3 to 4)


For 8- or 9-inch Double Crust
2 1/4 cups all-purpose flour
1 tsp. salt
2 Tbsp. sugar
11 Tbsp. chilled unsalted butter -- cut into 1/4²
pieces
7 Tbsp. chilled all-vegetable shortening (Crisco)
4 Tbsp. ice water -- (4 to 5)


For 10-inch Double Crust or 9-inch deep
dish double crust
2 1/2 cups all-purpose flour
1 tsp. salt
2 Tbsp. sugar
13 Tbsp. chilled unsalted butter -- cut into 1/4²
pieces
7 Tbsp. chilled all-vegetable shortening (Crisco)
4 Tbsp. ice water -- (4 to 5)

Mix flour, salt and sugar in food processor fitted with steel blade.
Scatter butter pieces over flour mixture, tossing to coat butter with a
little of flour. Cut butter into flour with five 1-second pulses. Add
shortening and continue cutting in until flour is pale yellow and
resembles coarse cornmeal with butter bits no larger than small peas,
about four more 1-second pulses. Turn mixture into medium bowl.

Sprinkle 3 tablespoons of ice water over mixture. With blade of rubber
spatula, use folding motion to mix. Press down on dough with broad side
of spatula until dough sticks together, adding up to 1 tablespoon more
ice water if dough will not come together. Shape dough into ball with
your hands, then flatten into 4-inch-wide disc. Dust lightly with
flour, wrap in plastic, and refrigerate for 30 minutes before rolling.

For double crust pies, follow recipe appropriately, divide dough into 2
balls, one slightly larger than the other, before shaping into discs.
- - - - - - - - - - - - - - - - - -
NOTES : Source: Page 8, Cook¹s Illustrated magazine, September/October
1994. Yikes!! I, who¹ve used Pillsbury All-Ready Crusts for years,
can¹t believe how fine this crust is!! I¹ve made 4 apple pies in the
last 4 weeks just to practice the blinkin¹ crust! Mercy!

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

In news:rec.food.cooking, Wayne Boatwright > posted on Tue, 21
Dec 2004 12:56:31 GMT:

> 2 2/3 cups all-purpose flour
> 1 teaspoon salt
> 1 cup Crisco all-vegetable shortening
> 7 to 8 tablespoons cold water

You know, water and lard contain a certain amount of water. I imagine that
if one could determine how much of butter and lard is water, they could
skip adding the 7 to 8 tablespoons of water and replace it with more
butter. The crust might then turn out just as flaky as the Crisco version.

In news:rec.food.cooking, Wayne Boatwright > posted on Tue, 21
Dec 2004 12:56:31 GMT:

> 2 2/3 cups all-purpose flour
> 1 teaspoon salt
> 1 cup Crisco all-vegetable shortening
> 7 to 8 tablespoons cold water

You know, water and lard contain a certain amount of water. I imagine that
if one could determine how much of butter and lard is water, they could
skip adding the 7 to 8 tablespoons of water and replace it with more
butter. The crust might then turn out just as flaky as the Crisco version.

Damaeus > wrote in
:

> In news:rec.food.cooking, Wayne Boatwright > posted on Tue, 21
> Dec 2004 12:56:31 GMT:
>
>> 2 2/3 cups all-purpose flour
>> 1 teaspoon salt
>> 1 cup Crisco all-vegetable shortening 7 to 8 tablespoons cold water
>
> You know, water and lard contain a certain amount of water. I imagine that
> if one could determine how much of butter and lard is water, they could
> skip adding the 7 to 8 tablespoons of water and replace it with more
> butter. The crust might then turn out just as flaky as the Crisco version.

By the time you added enough butter or hard to raise the moisture level
sufficiently, it would probably be a greasy mess.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Damaeus > wrote in
:

> In news:rec.food.cooking, Wayne Boatwright > posted on Tue, 21
> Dec 2004 12:56:31 GMT:
>
>> 2 2/3 cups all-purpose flour
>> 1 teaspoon salt
>> 1 cup Crisco all-vegetable shortening 7 to 8 tablespoons cold water
>
> You know, water and lard contain a certain amount of water. I imagine that
> if one could determine how much of butter and lard is water, they could
> skip adding the 7 to 8 tablespoons of water and replace it with more
> butter. The crust might then turn out just as flaky as the Crisco version.

By the time you added enough butter or hard to raise the moisture level
sufficiently, it would probably be a greasy mess.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.