Refrigerated Pie Crust

Easy Shortening- Free Pie Crust • The Prairie Homestead. I guess you could say that I’m a bit of a pie crust snob. I love a tender, flaky crust that is just barely brown on the edges, never burnt or crispy. And don’t even try to convince me that those pathetic, pre- made, refrigerated or frozen crusts will do. No way! Every homesteader- chef needs to have a couple tried- and- true pie recipes in their arsenal.

The methodology of a good pie crust is very similar to that of a good biscuit(they are both “pastries”, after all). Use cold fat, and do not, I repeat DO NOT, overwork the dough. The problem with most modern day pie crust recipes is that they call for shortening.

Since shortening is a hydrogenated, “fake” fat, I haven’t had it in my home for years. Thankfully, we still eat lots of pies, since it’s easy to swap out that icky fat for a healthier one like butter, coconut oil, or lard instead.

• This All Butter Pie Crust is my absolute favorite pie crust recipe. It works EVERY time and produces flaky, buttery homemade pie crust that will make your pie recipe.
• For Single Crust Pies or Quiches: 1. Preheat oven according to your recipe. 2. Remove pie shell from freezer, allow to thaw. 3. Pour filling into shell, and bake as.
• I guess you could say that I’m a bit of a pie crust snob. I love a tender, flaky crust that is just barely brown on the edges, never burnt or crispy. And don’t.
• There are 100 calories in 1 serving, 1/8 of 9" crust (0.9 oz) of Pillsbury Pie Crust, refrigerated dough. You'd need to walk 26 minutes to burn 100 calories. Visit.

1. HOMEMADE SHAKE AND BAKE: Dip chicken in several beaten eggs. Put on cookie sheet. 2. EASY PIE CRUST (VERY FLAKY): Sift flour and salt together. Beat oil and. Buy Pillsbury™ Refrigerated Pie Crusts 2 ct 14.1 oz Box at Walmart.com.

Simple Pie Crust. Cherry Danish Recipe. Yield: One 9″ crust. I don’t mind using a little white flour for this recipe)1/4 teaspoon sea salt. Tablespoons cold water.

This satiny pumpkin filling finds a perfect partner in our shortbread crust, which is surprisingly simple to make. Looks like all be using this pie crust this year for the fall! I tend to bake more pies around that time! Or I may just try it sometime soon bc it look really easy. Oil Pastry (Pie Crust) Pumpkin, pecan, apple, banana.the possibilities are endless! Yield: 2 9-inch pie pastries Prep Time: 10 minutes Bake Time: 10 to 12 minutes. I can't think of anything more American to devour on Thanksgiving than an ooey-gooey heap of caramelized apples piled into a crispy, buttery crust. A good apple pie.

In a medium bowl, mix together the flour and salt. Cut in the fat using a pastry blender or two knives. You can use a food processor if you’d like, just be sure not to over- process. Tip: If you are using butter, freeze it first, and then grate it with a cheese grater. The butter shreds are the perfect size for mixing into your dough. The flour/fat mixture should resemble coarse crumbs. Little chunks of butter, coconut oil, or lard are perfectly o. Carefully add the water, one tablespoon at a time.

You are looking for the dough to stick together and form a rough ball, but you don’t want a sticky mess. You might use your hands to form the ball, but be careful not to overwork the dough. Err on the side of crumbly! Generously flour your countertop and roll out the dough until it is several inches larger than the diameter of your 9″ pie pan. Carefully fold the dough into quarters and place into your pan. Unfold. Trim around the edges (if needed), but leave an overhang around the edges of the pan.

Gently fold the excess dough under itself, then crimp the edges as desired to make it pretty. Fill with your favorite pie filling and bake as directed in the pie recipe you’re using, or refrigerate until you need it.(Follow these instructions if your recipe calls for a pre- baked crust.)Be sure to cover with a pie shield or foil strips while baking (at least for the first part, anyway). Nothing worse than a crunchy, overdone crust! Easy Shortening- Free Pie Crust. T cold water. In a medium bowl, mix flour and salt together. Cut in the fat using a pastry blender or two knives.

You can use a food processor if you'd like, just be sure not to over- process. When the flour/fat mixture resemble coarse crumbs carefully add the water, one tablespoon at a time forming a rough ball (not a sticky mess!)Generously flour countertop and roll out the dough until it's several inches larger than the diameter of your 9" pie pan (you may need to flour the top of the dough as you roll, to prevent sticking and tearing)Carefully fold the dough into quarters and place into your pan. Unfold. Trim around the edges (if needed), but leave an overhang around the edges of the pan.

Gently fold excess dough under itself, then crimp edges to make pretty. Fill with your favorite pie filling and bake as directed, or refrigerate until you need it. Be sure to cover with a pie shield or foil strips while baking (at least for the first part, anyway). Nothing worse than a crunchy, overdone crust! Need some ideas on what to do now that you have a lovely crust?

Fill it with seasonal fruit for a stunning dessert, make my old- fashioned Cheddar Pear Pie, or grab a bag of peach pie filling from your freezer for a quick treat. The sky’s the limit!