Moms Pie Crust Cookies Recipes

MOM'S PIE CRUST

Steps:

• Mix flour and salt in medium size bowl.
• Cut in shortening with pastry blender until uniform with pieces no larger than a pea.
• Break egg into measuring cup and beat.
• Add milk to egg to just over 1/2 cup (about 1/2 cup plus a table spoon total milk and egg) stir well.
• Blend egg and milk mixture into flour mixture with a fork until liquid is no longer present.
• Very lightly knead dough and form into a ball (Over working the dough is the most common reason for pie crust failure!).
• Cut Dough in half.
• Roll out and use with your favorite filling. Makes a top and bottom crust. divide recipe in half for a single crust pie.

MOM'S PIE CRUST

Steps:

• Combine flour and sugar into the bowl of an electric mixer. Cut butter into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
• With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
• Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.

MY MOM'S PIE CRUST

Steps:

• 1. Combine salt, flour and Crisco solid shortening use a pastry cutter to mix
• 2. Add cold water and stir. Easy to work the dough but remember not to handle too much or crust will be tough, not flaky.
• 3. divide into 3 equal portions, roll out, and put in pie pan DO NOT POKE CRUST
• 4. Bake at 350 for 15 minutes. If filled pie bake according to recipe. For example an apple pie uses 2 crusts. Bake for 15 min at 425 and reduce heat to 350 and bake for 30 min

MOM'S PIE CRUST

Steps:

• If you need a pre-cooked pie crust, preheat oven to 350 degrees.
• Whisk flour and salt in mixing bowl.
• Cut in shortening until the mixture resembles peas, using either a fork or an old-fashioned pastry tool.
• Add most of the water, sprinkling it around. Mix with a fork, adding remaining water if needed. Be careful not to overwork dough after adding water.
• Gently form into a ball with your hands, then into a disk shape. Wrap tightly with plastic wrap and place in the refrigerator for 5-10 minutes.
• Sprinkle flour on dough board, rolling pin and your hands.
• Gently roll out dough, turning in 1/8th turns at first and concentrating on inside of circle rather than outside.
• Flip dough once, before it gets too thin. Before flipping, sprinkle flour on it.
• When finished rolling, fold in half and transfer to pie plate.
• Trim dough 1/2" outside of pie plate and turn under. Crimp with your fingers.
• If you need a pre-cooked pie crust, prick the bottom of the pan with a fork a few times, then cook for about 12-15 minutes.
• If needed, you can gently press the bottom of the crust down about half way through cooking.