Pie Crust Non Soggy Recipes

PIE CRUST (NON-SOGGY)

Pie Crust (Non-Soggy) image

I use this for all one crust pies, e.g. pumpkin, pecan, etc. It stays crisp on the bottom. You must use butter because margarine does not work well and gives a rubbery crust. I think it came out of a Gourmet magazine many years ago. Should be chilled at least 2 hrs. after mixing.

Provided by waynejohn1234

Categories Dessert

Time 10m

Yield 1 pie crust

Number Of Ingredients 5

Ingredients

1 1/4 cups all-purpose flour
6 tablespoons cold butter
2 tablespoons shortening
1/4 teaspoon salt
2 -4 tablespoons ice water

Steps:

Sift flour and salt.
Cut butter and shortening into small bits and blend in with a pastry blender.
Add water a teaspoon at a time.
Knead lightly just to make smooth.
Chill.

Nutrition Facts : Calories 1405.9, Fat 96.2, SaturatedFat 50.4, Cholesterol 183.2, Sodium 1075.8, Carbohydrate 119.3, Fiber 4.2, Sugar 0.5, Protein 16.9

BEST EVER PIE CRUST

Best Ever Pie Crust image

You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.

Provided by Jean Haseloh

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Time 20m

Yield 16

Number Of Ingredients 4

Ingredients

2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
½ cup water

Steps:

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

Nutrition Facts : Calories 170.1 calories, Carbohydrate 11.9 g, Fat 13 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 145.9 mg

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