{"id":5706,"date":"2015-09-13T03:50:13","date_gmt":"2015-09-13T03:50:13","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=5706"},"modified":"2020-08-01T18:29:41","modified_gmt":"2020-08-02T01:29:41","slug":"basic-pie-crust","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/basic-pie-crust\/","title":{"rendered":"Basic Pie Crust – THREE RECIPES"},"content":{"rendered":"

BASIC PIE CRUST<\/p>\n

This is probably the most simple pie crust you will ever make.<\/p>\n

2 1\/2 c ap flour pulsed
\n1 tsp salt
\n12 tbl cold butter
\n3 ice cubes (better 2 TBL frozen vinegar)<\/p>\n

1\/2 c cold sour cream
\n1 egg<\/p>\n

Optional: If you are making a savory crust, add some chopped chives to the mixture<\/p>\n

Continued at bottom of page<\/p>\n

========================<\/p>\n

100 Year Old Pie Crust:<\/p>\n

2 1\/2 cups flour
\n1 cup shortening
\n1 dash salt<\/p>\n

1 tablespoon vinegar
\n1\/2 cup milk<\/p>\n

Continued at bottom of page<\/p>\n

========================<\/p>\n

TV RECIPE PIE CRUST<\/p>\n

3 CU flour – sifted
\n2 tsp baking powder
\n2 TBL sugar
\n1 tsp salt
\n9 TBL COLD butter
\n6 TBL vegetable shortening (Crisco)<\/p>\n

1\/2 CU cold milk<\/p>\n

Continued at bottom of page<\/p>\n

========================<\/p>\n

Regardless of which recipe you use, your next steps will be as follows:<\/p>\n

Combine wet and dry
\nYou can food process to bring the ingredients together, but DO NOT form a ball, or your dough will be over-processed and tough<\/p>\n

Dough should be about like “Play Dough”<\/p>\n

Divided into two pieces. One for the pie bottom, and one for the pie Top crust.<\/p>\n

Form into a thick disk and wrap in plastic wrap
\nChill in refrigerator for one hour – or up to a week
\nAt the end of one hour, put on counter for 10 minutes.<\/p>\n

Roll flat to 12 inches. Put both in refrigerator for 10 minutes.<\/p>\n

=======================<\/p>\n

The Best Blind Baked Crust from Scratch<\/strong><\/p>\n

    \n
  1. One stick butter – very cold and sliced as thin as possible<\/li>\n
  2. Put into freezer for 15 minutes<\/li>\n
  3. 150 gm AP flour<\/li>\n
  4. 1\/2 tsp salt<\/li>\n
  5. Spin to combine<\/li>\n
  6. Put in frozen butter and pulse until it is fine meal<\/li>\n
  7. 1\/4 C ice water (or 1\/4 C nearly frozen vodka) – 5 pulses<\/li>\n
  8. It will look like it needs more water, but it doesn’t<\/li>\n
  9. Put into the center of a large plastic sheet (from a garbage bag)<\/li>\n
  10. Compact into a ball, then flatten into a big hockey puck<\/li>\n
  11. Refrigerate 30-60 minutes<\/li>\n
  12. Chill two pie pans to the freezer during this time<\/li>\n
  13. Put disk on a floured parchment paper and roll slowly until it is about 1\/4 inch thick<\/li>\n
  14. Put in between two 1\/8 inch cutting boards and roll until consistently flat<\/li>\n
  15. Move the crust to the pie pan\n
      \n
    1. Put one cold pie pan on top of the crust, then using the parchment as a sling move it over and put it into the second pie pan<\/li>\n
    2. Press down, then invert.   Remove the first pan, then remove the parchment paper.<\/li>\n
    3. Put the first pan back on, then invert again<\/li>\n
    4. Trim any excess and put into another garbage bag and freeze overnight<\/li>\n<\/ol>\n<\/li>\n
    5. Preheat oven to 300\u00ba<\/li>\n
    6. Put a baking sheet on the lowest rack<\/li>\n
    7. Put the pie pan (upside down) on the top rack<\/li>\n
    8. Bake 1 hour<\/li>\n
    9. Turn up heat to 375\u00ba and bake for another 15-20 minutes<\/li>\n
    10. Remove pan and put on a cooling rack (upside down) for 20 minutes<\/li>\n
    11. Invert and remove the top pan<\/li>\n
    12. Let cool a full hour<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      BASIC PIE CRUST This is probably the most simple pie crust you will ever make. 2 1\/2 c ap flour pulsed 1 tsp salt 12 tbl cold butter 3 ice cubes (better 2 TBL frozen vinegar) 1\/2 c cold sour cream 1 egg Optional: If you are making a savory crust, add some chopped chives … Continue reading “Basic Pie Crust – THREE RECIPES”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5706","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5706","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=5706"}],"version-history":[{"count":10,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5706\/revisions"}],"predecessor-version":[{"id":20007,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5706\/revisions\/20007"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=5706"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=5706"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=5706"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}