100 Year Old Pie Crust Recipes

100 YEAR OLD PIE CRUST

Steps:

• Mix first 3 ingredients plus salt until crumbly.
• Add milk until mixed into dough.

RUTH'S GRANDMA'S PIE CRUST

Steps:

• In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
• In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.

100 YEAR OLD PIE CRUST

Steps:

• 1. In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
• 2. In a small bowl, mix the egg with water. Blend into flour mixture.
• 3. Cover tightly with plastic and chill in the refrigerator until ready to use. NOTE: I form a ball(s) and then pat into a disk shape and wrap in plastic wrap.

100 YEAR OLD PIE CRUST FOR AMISH SUGAR CREAM PIE

Steps:

• 1. Mix first 3 ingredients plus salt until crumbly.
• 2. Add milk until mixed into dough.
• 3. Use when a crust is called for in pies.

AMISH SUGAR CREAM PIE WITH 100 YEAR OLD PIE CRUST RECIPE - (4.3/5)

Steps:

• Amish Sugar Cream Pie In sauce pan combine, white sugar, salt, half-and-half and whipping cream. Bring to a boil. In another sauce pan, combine Br.sugar & cornstarch. Gradually whisk in hot mixture into br.sugar mixture. Add margarine/or butter (to me this makes it even better.). Cook over med. heat, whisk constantly, 5 min or until thick. Simmer 1 minute and stir in van. Pour into uncooked pie shell and sprinkle w/cinnamon and nutmeg. Bake at 375°F for 25 minutes. 100 Year Old Pie Crust Mix first 3 ingredients plus salt until crumbly. Add milk until mixed into dough. Shape into a ball and chill for 2 hours. Roll out on a floured pastry board.

100 YEAR-OLD PIE CRUST (PASTRY DOUGH)

Steps:

• In a large mixing bowl using a pastry cutter, mix flour, shortening, sugar and salt until crumbly.
• In a separate bowl, mix egg and water. Add to flour mixture using the pastry cutter.
• I have also used a food processor and a dough blade on pulse for each step.
• Cover tightly with plastic and chill until ready to roll out.