Ok, so I've finally decided it's time for me to learn how to make a pie crust. I've tried before, didn't work out so well. I'm an excellent baker, just haven't mastered this particular thing. I don't know why it's time, maybe I've just got too much time on my hands . Anyway, any advice, tips, tricks?

Thanks!

the easiest way ive learned to make pie crust is go get the pillsbury refrigerated crust its a LOT easier and is really good crust and less time consuming!

Graham cracker pie crust is the best!!!

8 ounces graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup unsalted butter, melted

1. Preheat oven to 350°F.
2. In a bowl, combine graham cracker crumbs, sugar and melted butter. Mix well; press into bottom and sides of a 9-inch pie pan.
3. Bake for 10 minutes. Remove from oven; allow to cool before filling.

Yield Size: 1 9-inch pie crust.

yes grahm cracker crust is very yummy but it all depends wat kind of pie ur making

cool Graham Cracker recipe

Suzin if you want an easy recipe for pastry, just email me and i will share mine

I think it works great for every kind of pie!...well, except maybe for meat pie...or chicken pot pie...

2 cups sifted flour 1 tsp. salt 1 cup butter flavor Crisco 1/4 cup ice water

Sift the flour and then measure. Mix the flour and salt together. Cut in the shortening with a pastry blender until mixture is crumbly (the crumbs should be the size of small peas). Stir in the ice water with a fork until the dough holds together. Makes one two-crust pie

2C Flour, 2/3 C shortening, and a little ice water.

Cut the shortening in in very small pieces, and gradually blen in the ice water, but don't work the dough too much or it will get tough.

kojack has it right.Flop free.
If your wanting the good ole pie crust.

i have always used graham cracker for my pies as normally i make sugerfree cheese cakes,, those are YUMMMY!

i have always used graham cracker for my pies as normally i make sugerfree cheese cakes,, those are YUMMMY!

i have always used graham cracker for my pies as normally i make sugerfree cheese cakes,, those are YUMMMY!

I usually go with Pillsbury, it works but it's not as good as my mom's.

My problem is I can't get the stupid thing to roll out right, it always rips and tears and falls apart. Any thoughts on that?

I love graham cracker but I don't think it works for fruit pies, does it? Never tried it actually so I don't know for sure.

Rolling and Shaping Pie Doughs

Do not chill Basic Pastry before you roll it out; line the pie pan with it first and then refrigerate it. Pastry made with butter, such as tart pastry, will, however, be easier to handle if you chill it for 30 minutes or so before you roll it out.

No matter what piecrust you use, let the bottom crust chill in the pie pan in the refrigerator while you prepare the filling and top crust.




Bottom Crust

Divide the dough in half, if you have made enough for a two-crust pie, and pat each piece into a ball. Flatten one of the balls with the heel of your hand, keeping it round. Place it on a lightly floured board or on a pastry cloth and sprinkle the top with a little flour. Using a rolling pin, start in the center and roll lightly in all directions, lifting and turning the dough frequently to make sure it is not sticking to the board. Do not roll quite to the edge of the dough until the last few turns.

If the dough seems to be sticking, dust the board with more flour. Roll the dough until you have a round piece about 1/8-inch thick and 2 inches greater in diameter than the pie pan you plan to use. Fold the dough in half and lift it gently into the pan with the fold in the center. Unfold it and fit it into the pan, easing it in loosely without stretching it. Pat it into all the edges, then trim the extra dough hanging over the edge so that is 3/4 inch larger than the pan.

Refrigerate the bottom crust until you are ready to fill and bake it.




Top Crust

For a two-crust pie, roll out the second piece of dough just like the first. Fill the bottom crust generously with the pie filling, then fold the dough for the top crust in half and gently lift it onto the filling with the fold in the center. Unfold it and trim it so that the dough for both crusts extends over the rim of the pan by about 3/4-inch. Press the edges of the top and bottom crusts together, tucking the top one over the bottom one to make a thick edge. Crimp the edges with the tines of a fork or flute them with your fingers.

Prick the top with a fork in several places or cut vents or a small design or two so that steam can escape while the pie is baking.




Pie Shell

If you are making a pie shell for a single-crust, open-face pie, fold the extra 3/4-inch under along the rim of the pan so that it is double in thickness, then crimp using one of the following methods: 1.) press the tines of a fork all around the rim. 2.) Using your thumb and forefinger, press and pinch the dough together at even intervals around the rim. 3.) Build the dough up around the rim about 3/4-inch; then using your two forefingers press and pleat at intervals to make a stand-up, scalloped edge.

Instead of using a rolling pin when making a pie shell, you can pat the dough into a pie pan or spring form pan with your fingers. This method works especially well with tart pastry, for which a slightly thick bottom crust is desirable and the dough is not harmed by handling.




Lattice Crust

Lattice crusts make beautiful finishes, especially for shiny berry pies.

To make one, roll out the dough for a top crust and then cut it in strips 1/2 to 3/4-inch wide. Place the strips on the filled pie, weaving them in and out of each other, or, if you prefer, just laying them across each other at right angles. When all the strips are loosely arranged on the pie, trim them so that they are even with the overhanging bottom crust. Fold the edge of the bottom crust up over the ends of the strips and press together. Crimp or flute the edge all around.

Lattice strips may also be twisted to give a spiral effect.





Pie Crust Recipe

8-INCH PIE SHELL

1 cup plus 2 tablespoons flour
1/4 teaspoon salt
1/3 cup shortening
2 to 3 tablespoons cold water



8-INCH TWO-CRUST PIE

2 cups flour
1/2 teaspoon salt
2/3 cup shortening
1/3 cup cold water



9-INCH PIE SHELL

1-1/2 cups flour
1/4 teaspoon salt
1/2 cup shortening
3 to 4 tablespoons cold water



9-INCH TWO-CRUST PIE

2-1/2 cups flour
1/2 teaspoon salt
3/4 cup shortening
6 to 7 tablespoons cold water

Mix the flour and salt. Cut in the shortening with a pastry blender or 2 knives. Combine lightly only until the mixture resembles coarse meal or very tiny peas; its texture will not be uniform but will contain crumbs and small bits and pieces.

Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball.


Pie Shell

Roll the dough out 2 inches larger than the pie pan, then fit it loosely but firmly into the pan. Crimp or flute the edges. For a BAKED PIE SHELL (sometimes known as baking blind), prick the bottom dough all over with a fork and bake the shell for 16 to 18 minutes in a preheated 425 degree oven (for a partially baked shell, bake 10 minutes). Open the oven door once or twice during the baking and see if the shell again has begun to swell in spots; if it has, push it down gently. Or fill the "unbaked pie shell" with pie filling and then bake the pie as directed in the recipe.

Makes one 9 x 1 1/4 inch pie crust:
1 1/3 cups all-purpose or unbleached flour
1/2 teaspoon salt
1/3 cup vegetable oil
2 tablespoons cold water (I let the tap run on cold till condensation forms on the faucet - that cold. I also put the 2 tablespoons of cold water in the 1/3 measuring cup after I've dumped the oil into the flour and salt, just 'cause I feel like I'm not wasting the leftover oil in the measuring cup and really getting it into the pie crust.)

Basically, mix the first three ingredients with a fork in a bowl till moistened. Add the water; I use my hand to mix it together cause you form it into a ball next anyway, so it flows better that way. Here's the part that makes this super easy.

Rip off two pieces of wax paper a little bit bigger than the size of the pie plate. Take a water dampened dishcloth and wipe the surface of where you're going to be rolling out the pie crust, place one piece of wax paper on the wet surface, so it sticks down. Place the ball of pie crust dough on that piece of wax paper and flatten the ball with the palm of your hand. Place the other piece of wax paper over the pie crust dough. Now roll the dough out the size of the pie plate between the two sheets of wax paper. Take of the top sheet of wax paper and put aside. Pick up the bottom sheet of wax paper with the crust still on it and flip the dough into the pie plate wax paper facing up. Position dough in the pie plate, then peel off the wax paper. Proceed with making pie as directed. If this is a one crust pie, prick bottom and sides of crust with fork, bake in 475 preheated oven 10 to 12 minutes or until light brown.

P.S. Courtesy of Betty Crocker's Cookbook.

It does definitely take the hassle and frustration out of pie crusts.

use 1/2 butter (real) 1/2 shortening or lard is best make sure it is cold when cutting in the dry ingredients. do not knead the dough just enough to roll it out gently...good luck

I would say... find someone who knows how to make pie crust who could stand there and tell you what to do, when to stop cutting in the shortening and such. It's hard to learn from just a recipie. I got lucky and learned from my grandmother, so now it's just embedded in my brain. I'd generally go by kojak's proportions though, he's got it down right.

Jiffy pie crust mix

cheap and easy ... :)

or, Betty Crocker cookbook.

My mom and my grandma swear that the secret to great pie crust is to use lard instead of butter or shortening.