WATER PIE
Water Pie is a depression era recipe that turns bare bones ingredients into a delicious buttery pie!
Provided by The SouthernPlate Staff
Categories Dessert
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 and set empty pie crust on a baking sheet.
- Pour 1 + 1/2 cups water into the pie crust.
- In a small bowl, stir together the flour and sugar. Sprinkle this mixture evenly over the water in the crust. Don't stir.
- Drizzle the vanilla over the water in the pie crust. Place pats of butter on top of this.
- Bake at 400 for 30 minutes. Reduce heat to 375 and cover sides of crust if needed to prevent burning. Continue cooking for an additional 30 minutes.
- Pie will be watery when you pull it out of the oven but will gel as it cools. Allow to cool completely and then cover and place in the fridge until chilled before cutting.
Nutrition Facts : Calories 178 kcal, ServingSize 1 serving
GRANDMA'S GREAT DEPRESSION ERA PIE CRUST
This is a recipe I received from my grandmother. It was her go-to recipe whenever she needed a pie/pastry crust. I'm fairly certain she got it from her mother who developed it during the Great Depression. Given that history, you may notice that the ingredients are stretched very thin. Don't hesitate to add a bit more flour or water if you think the situation calls for it.
Provided by SemperFidelis9a
Categories Dessert
Time 1h15m
Yield 1-2 pie crusts, 6-12 serving(s)
Number Of Ingredients 4
Steps:
- Sift flour and salt into a mixing bowl.
- Cut in half of the shortening with a pastry blender until the mixture resembles cornmeal.
- Cut in the remaining shortening with a pastry blender until the mixture resembles small peas.
- Sprinkle in the water 1 tablespoon at a time, gently tossing the mixture with a fork after each addition. (Do not be afraid to add more water or flour).
- Gather dough with hands and press into a ball. (For double crust divide into two balls).
- Roll out on floured surface and put into a pie pan.
- Bake according to whatever pie recipe you're using.
- NOTE: I have never pre-baked this pie crust, so I can offer no guidance on how that would work. Most generally I use this for pumpkin pies around Thanksgiving, and the crust is baked together with the pumpkin filling for 10 minutes at 425 degrees and then about an hour at 350 degrees. Use your own judgment for baking the crust.
- NOTE: To Double:.
- - 2 cups all purpose flour.
- - 1 teaspoon salt.
- - 3/4 cup shortening, divided in half.
- - 5 tablespoons COLD water.
Nutrition Facts : Calories 264.8, Fat 17.4, SaturatedFat 4.3, Sodium 194.7, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2
GRANDMA'S SECRET PIE CRUST
The secret's out! A great basic pie crust recipe.
Provided by Felicia Bass
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 16
Number Of Ingredients 6
Steps:
- In large bowl mix flour and salt. Cut in shortening with two butter knifes.
- In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
- Roll out dough, and fit into two 9 inch pie pans.
- Bake at 425 degrees F (220 degrees C) for 12 minutes.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 17.9 g, Cholesterol 11.6 mg, Fat 16.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.1 g, Sodium 150.3 mg, Sugar 0.1 g
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.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 13.1 g, Cholesterol 5.8 mg, Fat 11.5 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 148 mg, Sugar 1.2 g
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4.5/5 (8)Published Sep 29, 2022Category Recipe Roundup
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