Perfect Pie Crust

Saw messages about pie crust and wanted to share this one. I've been making
this one since I was about 10 and it's always come out great.
Use lard instead of the shortening.
Sarah
Perfect Pie Crust
4 cups unsifted flour
1 Tbsp. sugar
2 tsps. salt
1 3/4 cups solid shortening
1 Tbsp. vinegar
1 large egg
1/2 cup water
Put first 3 ingredients in large bowl and mix well with a fork. Add
shortening and mix with fork until ingredients are crumbly. In a small bowl
beat with a fork the egg, vinegar and water. Combine the two mixtures and
form into 5 portions. Wrap each in plastic bag and chill at least 1/2 hour.
Roll as with any crust.
Reply to
Sarah Merchant
I see eggs and vinegar -- what do these to that help make it perfect? Do they ad fluffiness. etc?
thanks, theresa
Reply to
theresa
theresa wrote in news: snipped-for-privacy@yoohoo.com:
I'm not the OP, but the eggs and vinegar help to add tenderness and flakiness. Similar recipes are entitled "Foolproof Pie Crust" because they can be worked more without making them tough.
Wayne
Reply to
Wayne Boatwright
Any pointers on some "perfect" graham cracker pie crust. I am going to be making a nice cheese cake custard pie and would like to make my own crust if its worth the effort.
Reply to
Darla Benoit
On 21 Oct 2003 14:12:52 -0700
What's your measure of 'perfect' with a graham cracker crust?
The store-bought crusts are nothing more than powdered graham cracker pressed into cheap pans. I don't really consider them a valid pie carrier, since it always seems to still be in powder form when it gets served.
I like it thick and sturdy, almost cookie-like. I like it to be able to offer structural support to the pie. But I'm fully aware that not everybody has the same criteria i do.
In any case, the graham crackers should not be completely broken - you should still have chunks up to the size of say a dime. the butter content and sugar content varies by who you ask.
Reply to
Eric Jorgensen
Exactly as you said, crispy, firm, and able to hold its own. Those store boughts are just not very good. Thanks for any tips.
Reply to
Darla Benoit
On 21 Oct 2003 14:12:52 -0700, snipped-for-privacy@hotmail.com (Darla Benoit) wrote:
Yes, crush 16 graham crackers with a rolling pin. Put in a bowl with 1/4 cup melted butter and a couple TBS of sugar. Mix with a forked and press onto the sides and bottom of the pan. Bake about 10 minutes before filling.
Reply to
jammer
You don't even need to bake the crust first. I just put mine in the fridge to chill while I mix the cheesecake ingredients.
Reply to
Rick Emery
On Wed, 22 Oct 2003 21:00:37 -0500
Well, it probably depends.
For cheesecake baked right on the rack, you probably need not pre-bake the crust.
For cheesecake baked in a water bath, you maybe ought to bake the crust a little first.
For something like a key lime pie where the baking of the pie itself is largely ceremonial (15 minutes), pre-baking the crust is pretty much required.
Reply to
Eric Jorgensen

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