Good pie crust recipe?

[noodleoo]

Anyone have a good, easy for beginners pie crust recipe? H loves blueberry pie and we just went picking and have *way* too many! I’ve tried to make apple pie before but the crust never tastes good which kind of ruins it. Thx!

Any other blueberry recipes also appreciated!

[mpm]

I like this one: smittenkitchen.com/2019/03/extra-flaky-pie-crust/

[charlatti]

I learned pie crust from my mom using the recipe in her old Betty Crocker cookbook. I use all buttter, no shortening.
www.bettycrocker.com/how-to/tipslibrary/baking-tips/how-to-make-pie-crust

[rhian]

Jul 22, 2023 15:00:24 GMT -5 mpm said:

I like this one: smittenkitchen.com/2019/03/extra-flaky-pie-crust/

This is my favorite, too!

[VillainV]

I just buy the pre-made pillsbury crust in the refrigerated section at the store. Seriously, it takes all of the stress out of pie making and lets you focus on the filling instead of the crust (and the heat, relative humidity, and all the other factors that can ruin your crust if you’re inexperienced like me).

[TR]

This is the best blueberry pie and you don’t have to make the crust:

3 to 4 cups of Blueberries - fresh or frozen (without syrup) (3 cups if you like a thin pie, 4 cups if you like it a little higher!)
7 Tablespoons corn starch
3 Tablespoons water (or grape juice)
2 Tablespoons lemon juice
One 9 inch pie crust - I use one of the deep graham cracker crusts

Spices:
1/2 teaspoon Cinnamon
Sweetener: 2/3 cup granulated (ordinary table) Sugar

Crumb topping:
1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Stevia (or if you prefer, Splenda))
1/2 cup flour
1/4 cup butter or margarine

PREHEAT OVEN TO 375

1. Wash blueberries, strain with fingers to remove seeds

2. Mix the dry filling ingredients (2/3 c sugar, 7 T cornstarch, 1/2 tsp cinnamon)

3. Mix in the liquids (add 2 T lemon juice, 3 T of water) and stir it up

4. Add blueberries to pie crust (ok if they mound up above the plate, they will cook down)

5. Pour the liquid mix into the pie.

6. Mix 1/4 c sugar, 1/2 c flour, 1/4 c butter together and sprinkle over the pie

7. Bake pie at 375 for 1 hour, remove when pie is golden and bubbling.

[gummy]

Martha Stewart has never failed me

www.marthastewart.com/317858/pate-brisee-pie-dough

[livinitup]

I am a big fan of the Pillsbury pie crust. It’s a big step up from the frozen pie crusts that come in the tin. I figure that if I am actively rolling it out and placing it in my own pie dish with all of my own blueberries & stuff, it’s homemade. I do know that mastering a favorite pie crust is not hard and maybe I’ll do that one day.

An apple crumble or blueberry crumble, which does not require a dedicated pie crust, is actually preferred by my dessert eaters, so that’s our usual go-to. I like those recipes that use oatmeal, flour, butter, sugars, etc. Those ingredients are usually on hand.

[nicolewi]

I also recommend the refrigerated Pillsbury crusts in the red box!

[cap]

When you’re first learning how to make pie crust, it’s a lot easier to roll if it’s pretty wet. But adding too much water activates too much gluten, so it gets tough. What you can do instead is to add vodka (put the bottle in the freezer so that it’s extra cold). It doesn’t activate the gluten and the flavor/alcohol bakes off.

ETA that I think I was using a recipe from America’s Test Kitchen. Oh, and all butter is more flavorful, and all shortening (Crisco) is flakier. You can do half and half, too, if you want.

[mpm]

Pillsbury is not even in the same universe as a good homemade flaky butter pie crust.

In addition to the vodka trick, rolling it out between two pieces of lightly floured parchment paper helps you keep control and avoid adding too much flour.

[sproctopus]

Erin McDowell's All Buttah Pie crust is my go-to recipe/method. She has a lot of YouTube video tutorials with tips and tricks.

My best advice is to add the ice cold liquid tablespoon by tablespoon and if you get a clump of dough and a dry area in the bottom, pull out the dough that's clumping and add the liquid to only the dry bits behind. You really do not want the dough too wet. You'll wrap the dough and let it rest for a bit in the fridge and that will also give the flour time to properly hydrate. Pie dough is a simple recipe and it's all about technique.

Good luck!

[beerlover]

I like Smitten Kitchen's and I've also made pies from Sally's Baking Addiction.

I agree with sproctopus's advice about the water. I personally use a pastry cutter when I make dough but everyone has their own technique!

[dragon's breath]

Easiest one I've found, you pat it in a pan just like you would a graham cracker crust:

Pat-in-pan Pie Crust

Ingredients:

1 1/2 c plus 3 Tbs all-purpose flour

1 1/2 tsp sugar

1/2 tsp salt

1/2 c vegetable oil

3 Tbs cold milk

Directions:


Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended. In a measuring cup, combine the oil and milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your fingers, first up the sides of the plate, then across the bottom. Flute the edges*. Shell is now ready to be filled. If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425 degrees. Prick the surface of the pastry with a fork and bake 15 minutes, checking often, and Pricking more if needed.

VARIATION: For a 10-inch shell, use 2 cups all-purpose flour; 2 teaspoons sugar; 1 teaspoon salt; 2/3 cup vegetable oil; 3 tablespoons milk.

"Quick, crisp but tender, it needs no rolling out. I highly recommend this pie crust, especially if you think you can't make a good pie. This recipe can only be used for one-crust pies - you CAN'T double the recipe and roll out a top crust**. The mixture is just too tender to transfer from the pastry board or cloth to the pie." (Marcia Adams) Cooking from Quilt Country

* I usually only bring the crust to the top and don't make edges. I hate having to watch them so they don't burn, so I just don't make them.

**True, you can't really roll out a top crust, but I have made a top crust anyway, just flattening portions in my palms and placing it on top of the pie. It wasn't pretty, but it worked.

[CurlyQ284]

Jul 22, 2023 16:10:38 GMT -5 livinitup said:

An apple crumble or blueberry crumble, which does not require a dedicated pie crust, is actually preferred by my dessert eaters, so that’s our usual go-to. I like those recipes that use oatmeal, flour, butter, sugars, etc. Those ingredients are usually on hand.

I make these and they're soooooo good. I prefer it to pie with a crust.

[sonrisa]

As a general rule: Don't over mix, don't over work nor roll it out too much.

As a beginner, a pretty crust probably means you did one of the above. If it comes together enough to get in the pie pan but looks a little ugly, it'll likely taste fantastic

[UMaineTeach]

I like the America’s Test Kitchen vodka pie crust.

I also like the Jiffy brand dry mix. It’s a step more “homemade” than the premade refrigerated versions, but all you add is water, mix, and roll out.

[jennybee1018]

Jul 22, 2023 15:00:24 GMT -5 mpm said:

I like this one: smittenkitchen.com/2019/03/extra-flaky-pie-crust/

Yep! This is my favorite!!!

[stemmie]

I use the Martha Stewart one gummy, suggested for most pies and quiches I make. It is pretty easy and delivers a real homemade result.

I use this one if I want a flakier crust-- (hint- I put all the ingredients in the freezer for about 30 minutes before processing)

food52.com/recipes/14751-julia-s-all-purpose-pie-dough-pate-brisee

[basilosaurus]

My gramma swore by the crisco crust on the can. Said her pie wouldn't work without it.

I bought Pillsbury, served it to her, and she raved. Making it from scratch wasn't worth it.

[fumbalina]

I like shortening crust. For all the raving I hear about butter crust, they have always just had an awful mouth feel to me. The basic recipe is 1/3 +1 tbsp shortening, 1 1/4 cup flour 1/4 tsp salt and 3-4 TBSP of cold water (more as needed). It works better to put it together using a pastry blender or long-tined fork before you get your hands in there to make the ball. You mix flour, salt and shortening (btw, Crisco is the king here) until it is pea sized balls. Then you add the water one TBSP at a time until it comes together. It does need to be cold for pie dough...if you use hot water, they will come out to tortillas for some reason.

[laurack]

Jul 22, 2023 22:31:56 GMT -5 UMaineTeach said:

I like the America’s Test Kitchen vodka pie crust.

This recipe is excellent!

I always find I need to add more liquid than the minimum to make it come together and then too much liquid can result in less flakiness. The vodka takes care of this issue because it is more liquid to help the dough come together but alcohol evaporates in the oven so the crust is very flaky and yummy.