Added: Berlin Weller - Date: 22.01.2022 00:11 - Views: 38923 - Clicks: 6260
Serves: Updated. System: US Metric. Share f a e. This recipe, sent to me by my friend Sylvia, is absolutely, positively a keeper. In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt.
Stir together gently until all of the ingredients are incorporated. Separate the dough into thirds. If you prefer a more substantial crust, separate it in half. Seal the bags and place them in the freezer until you need them.
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. With a spatula, lift the dough carefully from the surface of the counter into the pie pan.
Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge. Leave a Comment. You must be logged in to post a comment. The first few times I made this crust I liked it, but was disappointed in the texture before baking. It was sticky and fell apart easily, but generally tasted good and was flaky. I made a pie last week and I mistakenly added an extra Tbsp of water which gave me the perfect rolled out crust, tasted awful.
It tasted like shortening! Tasted great, but was a bit wet when rolling out. All in all this is a good recipe to experiment with. It is greasy and not very appetizing. It dripped oil all over the floor of my oven while baking too. Is this for a single crust or double crust pie? Ok, I just made this crust…It says to cut in Crisco until it is like corn meal…mine was not like corn meal and yes the Crisco was cold. I sure hope it turns out…Sure seems like a lot of Crisco. Write a Review. You must be logged in to post a review. I used to use this recipe all the time, but my last attempt tasted like shortening.
I never had that issue before. I did adhere to 4 minutes with the pastry blender. You will see butter lumps in the pastry, but that is okay. This recipe is wonderful. It turned out great, tender and flaky. I was a little short on all purpose flour, so substituted 1 cup whole wheat pastry flour, and it still turned out great.
This will be my go-to recipe for pie crust! Last year, my son asked me to bake pies for his wedding. I used this recipe and made 20 pies. They were wonderful, light and crispy even on the bottom. Being able to freeze the dough made all the difference in the world. The caterer even asked for the recipe! I made this crust for the pie that will make you cry. It was so delicious and was just as flaky as everyone says. I think this dough was just perfect. So glad I made it.
Love, love, love this crust. It turned out flaky and delicious! I only was able to get two crusts instead of three from the recipe but my pie pans are very deep and I like a little thicker crust. It mixed up well and was really easy to work with. View Recipe. Prep: 25 mins Cook: 45 mins. Prep: 1 hr Cook: 30 mins. Prep: 30 mins Cook: 30 mins. Prep: 20 mins Cook: 21 mins. Prep: 20 mins Cook: 20 mins.
The Pioneer Woman Tasty Kitchen. Print 23 Comments 26 Reviews x. Preparation In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. Find Ree The Pioneer Woman elsewhere on the web. Website Facebook Twitter. Ellsworth on 7. Antoinette N. Hastings on Christine on Load More Comments. Trish Mayhugh on 9.
Sue Steele on 3. Load More Reviews. Up or Log in below. Movie Night It may be tough to agree on which movie to watch, but an incredible snack is something everyone will love! Weeknight Dinner Here's a quick and easy dish for those busy nights. Be a hero in 30 minutes or less! Related Recipes. Summer Peach Crumble with Ginger. Lemon Cream Tarts. The lemon cream Brown Butter Blondies.
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The Best, No-Fail Perfect Pie Crust