Do you have a better recipie for pie crust than this one?

EASY NO FAIL PIE CRUST

2 c. all purpose flour (can use 1/2 whole wheat)

1/2 tsp. salt

1/3 c. buttermilk (OR 1 tsp lemon juice or vinegar plus enough milk to make 1/3 c.)

2/3 c. vegetable oil

Measure flour and salt. Add milk and oil. Stir only until dry ingredients are blended in. Divide dough in half.

Roll each portion between 2 pieces of wax paper.

Remove top layer of wax paper and transfer crust into pie plate with bottom wax paper still intact and on top.

Remove wax paper from crust and shape edges as desired. Repeat with second portion of recipe. So easy and delicious.

NOTE: I like to chill my completed pie shell in freezer 1 to 2 hours before baking for extra crispness of a 1 crust pie.

Yield: 1 double pie or 2 single pie shells.

This is actually a good basic recipe the only changes I would make is sub. the canola oil for vegetable shortening. While adding 1/2 tsp cinnamon or nutmeg (or both). Then once the pie is assembled take an egg white and water mixture (with a pinch of sugar) and brush mixture on top of the crust. And in the oven the pie goes.

Grandma Ople's Apple Pie INGREDIENTS 1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/2 cup white sugar 1/2 cup packed brown sugar 1/4 cup water 8 Granny Smith apples - peeled, cored and sliced DIRECTIONS Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Hmmm...

I've always liked Gramma's basic recipe which calls for half as much shortening than flour, and half as much ice water as shortening, seasonings to taste depending on the type of pie being baked.

But then I'm a "pinch of this, dab of that" type of cook...

PS: HunterFisher is quite right...canola oil gives a fishy taste.

I always use Crisco shortening or oil, and I've always had good results with whatever it is I'm baking.

Happy Munching!!

Butter makes a flavorful, flaky pie crust that is really easy to handle.

BUTTER PIE CRUST

2 cups all-purpose flour

1/4 teaspoon salt

2/3 cup cold Butter

4 to 5 tablespoons cold water

Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.

Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.

For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.

For 2-crust pie, roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.

For baked unfilled pie shell, prepare dough as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F. for 8 to 10 minutes or until lightly browned.

Preparation time: 20 min Baking time: 8 min

Yield: Pastry for 1 (2-crust) pie or 2 pie shells

FLAKY PIE CRUST

Servings: Makes 2 pie-crust disks.

Ingredients:

2 1/2 cups all purpose flour

1 1/2 tablespoons sugar

1 1/4 teaspoons salt

2/3 cup solid vegetable shortening, frozen, then cut into 1/2-inch pieces

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

6 tablespoons (or more) ice water

2 teaspoons apple cider vinegar

Preparation:

Blend flour, sugar and salt in processor. Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal. Transfer mixture to bowl. Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.

Gather dough into 2 balls; flatten each into disk. Wrap each in plastic and chill 30 minutes. (Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using.)

EASY PIE CRUST

Servings: Makes one 9-inch pie crust.

Ingredients:

1 cup all purpose flour

1/3 cup cake flour

1 tablespoon sugar

1/2 teaspoon salt

6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces

2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces

3 tablespoons (or more) ice water

Preparation:

Blend first 4 ingredients in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry.

Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling out.)

Roll out dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold crust edge under; crimp edge decoratively.

hope these help. good luck and enjoy.

Don't use Canola as the crust will have a fishy taste.

I really like both fruits and fruit and vegetables better, however they look and taste. You desire a little of both.

Use lard instead of canola oil. If you do not have lard, use shortening-the solid white stuff.

Use ICE water, not cold water.

Regards,

Dan

I guess I kind of suck ~ not too much ~ but yeah, a wee bit. My best recipe is from my grocer's freezer.

Carry on with your bad self (((VC))). I'm impressed!