How to make pie crust - detail

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pleaseadvice

Wed, Nov 18 2009, 9:09 pm

How do you make a pie crust? please give me detailed instructions.

thanks,

chocolate moose

Wed, Nov 18 2009, 9:30 pm

I crunch up cookies or biscuits in the food proc, sprinkle into a greased pie pan, pour the filling over, and bake until done.

pleaseadvice

Wed, Nov 18 2009, 10:06 pm

chocolate moose - how does it stick together? You don't add anything to it?

louche

Thu, Nov 19 2009, 9:09 am

I make a basic sugar cookie dough and either roll it out into a big circle on a sheet of wax paper and flip it onto the pan, peeling off the wax paper, or flatten it in bits and pieces which I press into the bottom of the pan. For a top crust, I either roll out the dough into another circle on wax paper, or make a lattice by cutting a rolled-out sheet of dough into strips and laying them criss-cross across the top.

For a crumb crust, blenderize graham crackers into crumbs, use a fork to mix in enough melted margarine to hold together in a blob when you squeeze it in your fist--about 4 tablespoons--and press into the bottom of the pan. Flatten with the bottom of a glass.

chocolate moose

Thu, Nov 19 2009, 10:42 am

It works great. It much lower in fat and it's easy easy easy !

greenfire

Fri, Nov 20 2009, 12:02 pm

pie crust

2/3 cup crisco
2 cups flour
1/2 tsp salt
put in food processor and slowly add in the pour hole 1/2 cup of ice water (NOT the ice)

I add a little sugar for a sweet pie or spices for a quiche

then press into pan or roll out ...

sympa

Sun, Nov 29 2009, 4:55 pm

1 cup flour
1/4 tsp salt
1/2 cup margarine, melted or softened
4 Tbsp cold water

Mix flour and salt in food processor. Add margarine and process until crumbly. Add water, 1 Tbsp at a time, and process, until it forms a ball. Roll out and use. Or simply press into a parchment-paper-lined or non-stick baking pan.

It's basic, easy, and works for any recipe - sweet or otherwise. Double it for a top/bottom pie. Freezes well. I often double the recipe and freeze half a dough in a bag. Defrost for 30 minutes before use.

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