Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make pie crust?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make pie crust?),it will help you,my kids.
I'd like to find a good pie crust recipe. I've always used those frozen things and they leave a lot to be desired. They're always soggy and full of grease. An ideal crust would be relatively healthy, some kind of nice texture and not terribly difficult to make. Maybe that's impossible. If so what's the next best option?
Actually, I'm interested in any recipe, pie or other, that's healthy, easy, and extra tasty.
Thanks for your help.
Answers:
Favorite Pie Crusts Recipes
Complete Collection of Pie Crust Recipes
Browse through hundreds of delicious pie crust recipes, including a variety of cooking tips and more. Includes user reviews and ratings.
Popular Pie Crust Recipes
Baker's Secret Pie Crust Recipe
Your next pie can be a winner at home with this award-winning recipe for pie crust.
? More recipes like: Baker's Secret Pie Crust
Grandma's Secret Pie Crust Recipe
Vinegar is the secret to this recipe that has surely withstood the test of countless pie-makings. The ingredients stir up easily, the dough rolls out perfectly, and the crust bakes beautifully.
? More recipes like: Grandma's Secret Pie Crust
Easy Pie Crust Recipes
Basic Flaky Pie Crust Recipe
Flaky, flaky, flaky. Cold vegetable shortening and ice water do the trick to make this classic crust true to its name.
? More recipes like: Basic Flaky Pie Crust
Cream Cheese Crust
This easy-to-make crust can make your favorite apple pie taste even more sensational.
? More recipes like: Cream Cheese Crust
Graham Cracker Pie Crust Recipes
Graham Cracker Crust II
If you're thinking light desserts, then this crust is a must. There's no sugar in this recipe, just graham crackers and butter.
? More recipes like: Graham Cracker Crust II
Healthier Graham Cracker Crust Recipe
This lovely graham cracker crust has two secret ingredients: non-fat plain yogurt and cocoa.
? More recipes like: Healthier Graham Cracker Crust
Flaky Pie Crust Recipes
Flaky Food Processor Pie Crust Recipe
If you've never made pastry dough in the food processor, you 're in for a treat. This recipe is foolproof and easy.
? More recipes like: Flaky Food Processor Pie Crust
Vinegar and Egg Crust Recipe
This is a very flaky and very tasty prize-winning pie crust that mixes up nicely.
? More recipes like: Vinegar and Egg Crust
Specialty Pie Crust Recipes
Coconut Crust Recipe
You might want to forget the filling and just munch on the fabulous coconut crust. It's so simple to make.
? More recipes like: Coconut Crust
Pecan Nut Crust Recipe
This fabulous baked pie crust promises a nice taste to contrast any smooth and creamy custard pie. It's perfect for an ice cream pie, topped with caramel sauce or a lemony, cream cheese filling.
? More recipes like: Pecan Nut Crust
French Pastry Pie Crust Recipe
This recipe makes a sweet dough that is perfect for fruit pies or tarts. A bit different from the traditional, but the end result is pastry that is manageable and flaky.
? More recipes like: French Pastry Pie Crust
Pizza Crust Fantastico Recipe
Chewy pizza crust made with a blend of three flours and dried herbs. Just add your favorite toppings and sauce to make a fantastic pizza pie!
? More recipes like: Pizza Crust Fantastico
Other Answers:
flour and water
This crust is wonderful, very easy, and healthy as far as, it doesn't use lard, you can actually use butter.
Walnut Pie Crust
" This pie crust can be made and frozen for up to 2 months before using."
Original recipe yield: 1 nine inch pie.
Servings:8 (change)
INGREDIENTS:
1 1/2 cups ground walnuts
3 tablespoons butter
2 tablespoons white sugar
DIRECTIONS:
In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool
Source(s):
http://pie.allrecipes.com/az/WalnutPieCrust.asp
i found this site and its a good one . I hope it helps
Source(s):
http://busycooks.about.com/od/howtobake/a/piecrust101.htm
A good book any cook needs is the "joy of cooking", a 'bible' to most cooks. The author will give you variations of crusts, and also all sorts of types of pies. Our family's personal favorite is rhubarb. (just add a little cinnimon to the rhubarb,,great stuff.)
Short Pastry, Flaky Pie Crust for savory or sweet tarts, pies, and quiche.
INGREDIENTS:
* 1-1/4 cups all-purpose flour
* 1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled
* 1/8 teaspoon salt
* 3 Tablespoons ice water
PREPARATION:
Makes 1 9"-10" tart/quiche shell
1. Put the flour and salt into the bowl of a food processor. Pulse to combine, about 20 seconds.
2. Add butter; pulse until mixture resembles coarse meal.
3. With the motor running, slowly add the ice water and process until dough starts coming together.
4. Remove from processor and pat into a disk.
5. Wrap in plastic wrap and chill at least 1 hour.
Source(s):
http://frenchfood.about.com
If you have to use pre-made I like pisbury or wal-mart makes one that isn’t too bad. Homemade is really easy though. 1-2-3
1 part water
2 parts fat
3 parts flour
cut the flour and the fat in together and refrigerate for 10 minutes. Solidifies the fat. add the water and mix just to combine. No pressing, kneading, shaping, nothing. Mix to combine and refrigerate again. This step is to re-solidify the fat and let the flour totally absorb the water. after 15 to 20 minutes take the dough out of the bowl and divide. Roll out once, don’t 'squish' together and re-roll. It develops too much gluten. If you have extra or trimmings brush with melted butter and top with sugar. That’s the best part of making pies!
If you sub 1 part sugar for 1 part flour you get a basic cookie dough. Cream the butter and sugar, add 1 part eggs and mix then add the flour and mix to combine. I use this for really sweet pies like pumpkin and lemon meringue. It’s A LOT more forgiving when trying not to develop gluten, tastes great and is easy to freeze.
Here's a pretty simple recipe from cable's Food TV network:
Source(s):
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_3243,00.html
Check out allrecipes.com
Umm to make a good pie crust you need fine grounded gram crackers and butter and sugar. You spread the gram crackers in a pie glass for how much crust you want then u melt the butter... about a tablespoon, it really depends on how much gram cracker u use and then u put a tablespoon of sugar and mix them all up. then u let it set and u have a crust.
I usually make it with flour oatmeal and margarin 100 grmas margarin 2 dl (deciliter) flour its like half cup and and 3.4 cup oatmeal .... I mix it and according to me it is easy to mold and bake , I prebake for 10 mins 200 grades then i slice apple put moscavado sugar cinnamon and again a mixture like the pie crust on top and i prepare vanila sauce it is quite fast and easy ,,,, I usually get recipes from here hope it helps!
http://www.cooksrecipes.com/category/pie.html
Here's an easy one:
2 1/4 cups flour
1 teaspoon salt
1/2 cup light cooking oil
6 tablespoons cold milk
Stir together flour and salt in a medium mixing bowl. Pour the oil into a measuring cup and add the milk to it. Pour this into the flour mixture and stir with a fork. Form into two balls, and flatten slightly with your hands. Place each ball between 2 squares of wax paper and roll into a circle which comes to the edge of the wax paper. Peel off one piece of paper and fit the dough into a 9-inch pie pan, then peel off the second piece.
Fill the pie and add the second piece as the top. Pinch the edges to seal, cut slits in the top for steam to escape, and cover the edges with aluminum foil for half the baking time so they don't burn. If you are making a one-crust pie, it is easier to use this same recipe and make two pies than to halve the recipe.
Source(s):
Better Homes and Gardens New Cook Book, 1981 edition.
The frozen pie crusts are good. You have to follow the directions exactly and you have to have a good oven. It sounds like you have an oven that is not heating the bottom of the pie plate well, or you are allowing the pie filling to sit too long in the pie crust before getting it into the oven. You should not have anything (like a cookie sheet) under the pie pan, and the pie pan should be in the middle or a little lower than the middle of the oven. If the top crust cooks too fast, cover it with aluminum foil and let the pie cook longer.
The secret to a good pie crust, which is basically flour and a binder like butter or lard, is to not mix them up too much. Use two knives to cut in the binder (cross-cutting through the mixture) and do not add a lot of water or milk.
It has taken me more than a few times to perfect a pie crust and the recipe is simple. The secret is to work quickly and keep your ingredients chilled.
Recipe:
3 cups sifted all purpose flour
3/4 teaspoon salt
3/4 (1 1/2 sticks) chilled unsalted butter, cut into pieces
4 1/2 tablespoons chilled vegtable shortening, cut into pieces
6 tablespoons (about) ice water
Combine flour and salt in processor and blend. Add butter and shortening and process, using on/off turns, until mixture resembles coarse meal. Add 4 tablespoons water; blend in. Add enough additional water by tablespoonsfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in wax paper and chill until cold, at least an hour.
My suggestion, prepare all of your ingredients then put all (including water) ingredients into a large bowl. Working quickly with a fork and knife slice your ingredients to mix them. Once mealy follow the directions above.
I suggest putting the flattened discs between two pieces of wax paper that way once it has been chilled you can flatten the dough with a roller in the paper and peel away the paper once you have your crust.
Source(s):
Bon Appetit
My mother makes the best crust in the whole world....nice and flaky and able to hold up to the fillings she puts in them. It is as follows:
4 cups of flour
2 cups Crisco
1 egg beaten with 7 tablespoons water and 1 tablespoon vinegar....
You first use a pastry cutter to blend the crisco and flour then add the egg mixture and blend the rest of the way with your hands...but as warned before...please do not over mix!!!
As a child I would take the extra's after making the crust and sprinkle cinnamon and sugar over it after rolling it flat and make what we called "Poor man's Pie", and trust me it was great!!!
Hope this helps!
Source(s):
Many years of cooking with my mother!!!!
I heard bad stories of those frozen crusts. I have used them w/ no problem. You could try the ones that aren't frozen that are pre made in the store. (on the graham cracker crumb row/isle). Those are pretty good. I don't have suggestions for a recipe or trick of the trade... I don't have the time to make a pie crust. 4 kids. Half of the best part of pie is the crust. I am afraid to mess it up myself. God luck. Send it to me if you find an easy one and fast one.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you make pie crust?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make pie crust?),it will help you,my kids.
I'd like to find a good pie crust recipe. I've always used those frozen things and they leave a lot to be desired. They're always soggy and full of grease. An ideal crust would be relatively healthy, some kind of nice texture and not terribly difficult to make. Maybe that's impossible. If so what's the next best option?
Actually, I'm interested in any recipe, pie or other, that's healthy, easy, and extra tasty.
Thanks for your help.
Answers:
Favorite Pie Crusts Recipes
Complete Collection of Pie Crust Recipes
Browse through hundreds of delicious pie crust recipes, including a variety of cooking tips and more. Includes user reviews and ratings.
Popular Pie Crust Recipes
Baker's Secret Pie Crust Recipe
Your next pie can be a winner at home with this award-winning recipe for pie crust.
? More recipes like: Baker's Secret Pie Crust
Grandma's Secret Pie Crust Recipe
Vinegar is the secret to this recipe that has surely withstood the test of countless pie-makings. The ingredients stir up easily, the dough rolls out perfectly, and the crust bakes beautifully.
? More recipes like: Grandma's Secret Pie Crust
Easy Pie Crust Recipes
Basic Flaky Pie Crust Recipe
Flaky, flaky, flaky. Cold vegetable shortening and ice water do the trick to make this classic crust true to its name.
? More recipes like: Basic Flaky Pie Crust
Cream Cheese Crust
This easy-to-make crust can make your favorite apple pie taste even more sensational.
? More recipes like: Cream Cheese Crust
Graham Cracker Pie Crust Recipes
Graham Cracker Crust II
If you're thinking light desserts, then this crust is a must. There's no sugar in this recipe, just graham crackers and butter.
? More recipes like: Graham Cracker Crust II
Healthier Graham Cracker Crust Recipe
This lovely graham cracker crust has two secret ingredients: non-fat plain yogurt and cocoa.
? More recipes like: Healthier Graham Cracker Crust
Flaky Pie Crust Recipes
Flaky Food Processor Pie Crust Recipe
If you've never made pastry dough in the food processor, you 're in for a treat. This recipe is foolproof and easy.
? More recipes like: Flaky Food Processor Pie Crust
Vinegar and Egg Crust Recipe
This is a very flaky and very tasty prize-winning pie crust that mixes up nicely.
? More recipes like: Vinegar and Egg Crust
Specialty Pie Crust Recipes
Coconut Crust Recipe
You might want to forget the filling and just munch on the fabulous coconut crust. It's so simple to make.
? More recipes like: Coconut Crust
Pecan Nut Crust Recipe
This fabulous baked pie crust promises a nice taste to contrast any smooth and creamy custard pie. It's perfect for an ice cream pie, topped with caramel sauce or a lemony, cream cheese filling.
? More recipes like: Pecan Nut Crust
French Pastry Pie Crust Recipe
This recipe makes a sweet dough that is perfect for fruit pies or tarts. A bit different from the traditional, but the end result is pastry that is manageable and flaky.
? More recipes like: French Pastry Pie Crust
Pizza Crust Fantastico Recipe
Chewy pizza crust made with a blend of three flours and dried herbs. Just add your favorite toppings and sauce to make a fantastic pizza pie!
? More recipes like: Pizza Crust Fantastico
Other Answers:
flour and water
This crust is wonderful, very easy, and healthy as far as, it doesn't use lard, you can actually use butter.
Walnut Pie Crust
" This pie crust can be made and frozen for up to 2 months before using."
Original recipe yield: 1 nine inch pie.
Servings:8 (change)
INGREDIENTS:
1 1/2 cups ground walnuts
3 tablespoons butter
2 tablespoons white sugar
DIRECTIONS:
In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool
Source(s):
http://pie.allrecipes.com/az/WalnutPieCrust.asp
i found this site and its a good one . I hope it helps
Source(s):
http://busycooks.about.com/od/howtobake/a/piecrust101.htm
A good book any cook needs is the "joy of cooking", a 'bible' to most cooks. The author will give you variations of crusts, and also all sorts of types of pies. Our family's personal favorite is rhubarb. (just add a little cinnimon to the rhubarb,,great stuff.)
Short Pastry, Flaky Pie Crust for savory or sweet tarts, pies, and quiche.
INGREDIENTS:
* 1-1/4 cups all-purpose flour
* 1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled
* 1/8 teaspoon salt
* 3 Tablespoons ice water
PREPARATION:
Makes 1 9"-10" tart/quiche shell
1. Put the flour and salt into the bowl of a food processor. Pulse to combine, about 20 seconds.
2. Add butter; pulse until mixture resembles coarse meal.
3. With the motor running, slowly add the ice water and process until dough starts coming together.
4. Remove from processor and pat into a disk.
5. Wrap in plastic wrap and chill at least 1 hour.
Source(s):
http://frenchfood.about.com
If you have to use pre-made I like pisbury or wal-mart makes one that isn’t too bad. Homemade is really easy though. 1-2-3
1 part water
2 parts fat
3 parts flour
cut the flour and the fat in together and refrigerate for 10 minutes. Solidifies the fat. add the water and mix just to combine. No pressing, kneading, shaping, nothing. Mix to combine and refrigerate again. This step is to re-solidify the fat and let the flour totally absorb the water. after 15 to 20 minutes take the dough out of the bowl and divide. Roll out once, don’t 'squish' together and re-roll. It develops too much gluten. If you have extra or trimmings brush with melted butter and top with sugar. That’s the best part of making pies!
If you sub 1 part sugar for 1 part flour you get a basic cookie dough. Cream the butter and sugar, add 1 part eggs and mix then add the flour and mix to combine. I use this for really sweet pies like pumpkin and lemon meringue. It’s A LOT more forgiving when trying not to develop gluten, tastes great and is easy to freeze.
Here's a pretty simple recipe from cable's Food TV network:
Source(s):
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_3243,00.html
Check out allrecipes.com
Umm to make a good pie crust you need fine grounded gram crackers and butter and sugar. You spread the gram crackers in a pie glass for how much crust you want then u melt the butter... about a tablespoon, it really depends on how much gram cracker u use and then u put a tablespoon of sugar and mix them all up. then u let it set and u have a crust.
I usually make it with flour oatmeal and margarin 100 grmas margarin 2 dl (deciliter) flour its like half cup and and 3.4 cup oatmeal .... I mix it and according to me it is easy to mold and bake , I prebake for 10 mins 200 grades then i slice apple put moscavado sugar cinnamon and again a mixture like the pie crust on top and i prepare vanila sauce it is quite fast and easy ,,,, I usually get recipes from here hope it helps!
http://www.cooksrecipes.com/category/pie.html
Here's an easy one:
2 1/4 cups flour
1 teaspoon salt
1/2 cup light cooking oil
6 tablespoons cold milk
Stir together flour and salt in a medium mixing bowl. Pour the oil into a measuring cup and add the milk to it. Pour this into the flour mixture and stir with a fork. Form into two balls, and flatten slightly with your hands. Place each ball between 2 squares of wax paper and roll into a circle which comes to the edge of the wax paper. Peel off one piece of paper and fit the dough into a 9-inch pie pan, then peel off the second piece.
Fill the pie and add the second piece as the top. Pinch the edges to seal, cut slits in the top for steam to escape, and cover the edges with aluminum foil for half the baking time so they don't burn. If you are making a one-crust pie, it is easier to use this same recipe and make two pies than to halve the recipe.
Source(s):
Better Homes and Gardens New Cook Book, 1981 edition.
The frozen pie crusts are good. You have to follow the directions exactly and you have to have a good oven. It sounds like you have an oven that is not heating the bottom of the pie plate well, or you are allowing the pie filling to sit too long in the pie crust before getting it into the oven. You should not have anything (like a cookie sheet) under the pie pan, and the pie pan should be in the middle or a little lower than the middle of the oven. If the top crust cooks too fast, cover it with aluminum foil and let the pie cook longer.
The secret to a good pie crust, which is basically flour and a binder like butter or lard, is to not mix them up too much. Use two knives to cut in the binder (cross-cutting through the mixture) and do not add a lot of water or milk.
It has taken me more than a few times to perfect a pie crust and the recipe is simple. The secret is to work quickly and keep your ingredients chilled.
Recipe:
3 cups sifted all purpose flour
3/4 teaspoon salt
3/4 (1 1/2 sticks) chilled unsalted butter, cut into pieces
4 1/2 tablespoons chilled vegtable shortening, cut into pieces
6 tablespoons (about) ice water
Combine flour and salt in processor and blend. Add butter and shortening and process, using on/off turns, until mixture resembles coarse meal. Add 4 tablespoons water; blend in. Add enough additional water by tablespoonsfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in wax paper and chill until cold, at least an hour.
My suggestion, prepare all of your ingredients then put all (including water) ingredients into a large bowl. Working quickly with a fork and knife slice your ingredients to mix them. Once mealy follow the directions above.
I suggest putting the flattened discs between two pieces of wax paper that way once it has been chilled you can flatten the dough with a roller in the paper and peel away the paper once you have your crust.
Source(s):
Bon Appetit
My mother makes the best crust in the whole world....nice and flaky and able to hold up to the fillings she puts in them. It is as follows:
4 cups of flour
2 cups Crisco
1 egg beaten with 7 tablespoons water and 1 tablespoon vinegar....
You first use a pastry cutter to blend the crisco and flour then add the egg mixture and blend the rest of the way with your hands...but as warned before...please do not over mix!!!
As a child I would take the extra's after making the crust and sprinkle cinnamon and sugar over it after rolling it flat and make what we called "Poor man's Pie", and trust me it was great!!!
Hope this helps!
Source(s):
Many years of cooking with my mother!!!!
I heard bad stories of those frozen crusts. I have used them w/ no problem. You could try the ones that aren't frozen that are pre made in the store. (on the graham cracker crumb row/isle). Those are pretty good. I don't have suggestions for a recipe or trick of the trade... I don't have the time to make a pie crust. 4 kids. Half of the best part of pie is the crust. I am afraid to mess it up myself. God luck. Send it to me if you find an easy one and fast one.
correctness,It's Non-profit and only for informational purposes.
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