Pie Crust Recipe

Glaze for baked pie crust. Roll out on flat surface.

The Best Pie Crust Recipe Brown Eyed Baker

Roll each piece on a well floured board into a circle rolling from the center to the edge turning and flouring the dough to make sure it doesnt stick to the board.

Pie crust recipe. Flour shortening hot water cornstarch vinegar and milk will help you do the trick. Cut in butter until mixture resembles coarse crumbs. This recipe yields two double crusts.

Submit a recipe correction. Transfer pastry to pie plate. Freeze your unbaked pie crust for up to 3 months.

Click to see full recipe. Bake at 375 degrees until brown. Fold the dough in half place in a pie pan and unfold to fit the pan.

Place crust in pie plate. For a double crust divide pastry in two portions so that one ball is slightly larger than the other. Allow it to come to room temperature when you are ready to roll it out into a pie crust.

If pre baking use a fork and lightly prick the bottom and sides of the pie crust. Press the dough evenly into the bottom and sides of the pie plate. Put flour into a mixing bowl with the butter.

Cut the dough in half. All you need for these cheesy hand pies are four ingredients. The dry ingredients are stirred into the liquid ingredients and the dough is rolled between sheets of waxed paper.

Mix until dough is formed. Press the pie dough lightly into the bottom and sides of the pie plate. Step 1 in a large bowl combine flour and salt.

Stir in water a tablespoon at a time until mixture forms a ball. Repeat with the top crust. Using a pastry cutter cut the butter into the flour.

Fill or bake shell according to recipe directions. Trim pastry even with edge of plate. Prick crust prior to baking for non filled baked pies.

Cover the pie plate with a piece of the plastic wrap and place in the freezer for at least 30 minutes to overnight. Refrigerated pie crust marinara sauce mozzarella cheese and pepperoni. To freeze your pie crust dough simple follow the recipe up to step 4 wrap the two dough discs snuggly in plastic wrap and put them in a freeze ziplock bag.

Step 2 roll dough out to fit a 9 inch pie plate. Get the recipe here. Brush or drizzle over warm baked pie crust but do not let glaze run over the edge of the pie.

In a small bowl stir together 12 cup powdered sugar 2 to 3 teaspoons milk orange juice or lemon juice and if desired 2 teaspoons grated orange peel or lemon peel. Roll out larger ball on a lightly floured surface to fit a 9 in. Wrap in plastic and refrigerate for 4 hours or overnight.

Add salt and water. This recipe yields a tender flaky pie crust every time. The following are instructions for making 1 a basic butter crust pate brisee for sweet and savory pies and tarts 2 a pre baked pie crust needed for dishes such as quiche 3 a combination butter and shortening crust and 4 an egg wash finish for the pie.

Pie Crust Recipe Alton Brown Food Network