Does anyone make their own pie crust?

[Lobzi]

If you want a really simple one, my grandma used to make what she called "Stir and Roll"

2 cups flour
1/2 cup oil
1/4 cup milk
1 t salt

Combine, stir and roll out between two pieces of wax paper. Remove top paper and use bottom paper to help place crust in baking dish.

Make two no-top pies, or one with both top and bottom.
There is usually some left for pie-sticks too!!

Pie sticks

Roll out left over crust dough and sprinkle with sugar and cinnamon. Slice and bake until cripsy

 

[lisahaschickens]

p.s. in the recipe I provided, and same with all the regular shortcrust pastry recipes on here - be careful when adding the water at the end. Too much water can make your crust shrink during baking and stick when you're trying to roll it out.

I found this fabulous website with a great pictorial and great detailed instructions that describe what I was trying to do succinctly in my post. If anyone is interested, it is from a cooking school in the UK (where they practically live on various pies!), and it is here:

http://www.deliaonline.com/cookery-school/how-to/how-to-make-shortcrust-pastry,21,AR.html

 

[cackle]

Quote:
er, Excuse me. I think I am a pretty good cook.....

 

[bargain]

Mine is close to lisa's above, except it is:

2 cups flour, pinch salt
2/3 cup butter
(mix in food processor until just blended

Then Ice cold (water that has had ice in it)
Goes through top of food processor until a ball of dough globs up.

Refrigerate for 1 hour and then roll out - makes 1 double or two singles....

Got 2 pecan pies in the oven to prove it works. Neat neighbor brought me pecans to hatch some guinea eggs and then is letting me keep half of those hatched. I think that is a triple blessing. Because now we have pie!!!!!

I'll be glad to share the pecan recipe if you like after Choir rehearsal tonight....probably in the am...

 

[menageriemama]

The key to an easy, tender crust is vodka. However, I am too lazy to post it now

 

[Judy]

Quote:
This is my lifelong recipe, except I usually use Crisco because it's easier to get it shaped for the pie plate without working it so much it gets tough. And I cut the fat in with a pastry blender or two knives. My mother used the same recipe but preferred lard. Her pie crusts melted in the mouth.