Nutrient information is not available for all ingredients. Welcome guests to your home this autumn with rustic gourd garlands, decorated pumpkins, and wreaths and centerpieces made from foraged materials. 215 calories; protein 2.5g 5% DV; carbohydrates 19.1g 6% DV; fat 14.3g 22% DV; cholesterol 0.3mg; sodium 292.7mg 12% DV. The water needs to be very cold, but not frozen. I have used it for custard pies as well as beef pot pies. It says I can add up to 4 more, but 4 more than how many to start with. I'm a little confused about the freezing. Trim, seal and flute edges. All can be made in 45 minutes or less. It really is flaky and delicious. This recipe makes a single layer pie crust for a 9" or 10" pie pan… My crust was for a quiche and I used olive oil as another reviewer here suggested. Then cut the butter and shortening in with a pastry cutter until it forms crumbs. She never made pies because crust was difficult. If you're making a savory dish, like a quiche, leave the recipe as is or cut the salt just a bit. I freeze the disks. I used olive oil and it turned out great couldn't taste the olive flavor at all! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. All in all though this pie crust is one of the best! This recipe was given to me by a friend of mine many years ago and I enjoy it because it has a different taste and is so easy to fix. It was wonderful. It was a great crust and so easy. I add sugar when I want a sweeter crust and it does not change the consistency at all. to freeze. I wouldn't eat the pie that had been touch by those hands. Stir in … The butter in the ingredient list does not say how much butter to use for the crust. When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. Fantastic! It is made in a food processor and is completely foolproof and easy. How to make pie crust Make the dough: Combine the flour, salt and sugar. To Rockytopfan, I take the crusts directly from the freezer, fill them and bake. From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long. Before i read the directions i got out a mixing bowl. Thank you so much for a great recipe that will definitely save me time and money in the kitchen. Martha Stewart is part of the Meredith Home Group. © Copyright 2020 Meredith Corporation. I've never had much luck making pie crusts, but this worked great. correct. The video seemed to say to freeze them as disks, while the directions say to freeze them in the pie plate. The hand in the picture looks like that of a cadaver! So much healthier than pie crusts full of butter and easier too:) I had given up on making pies until now:) Thank you Louise! Stir together with fork. My crust was for a quiche and I used olive oil as another reviewer here suggested. However, it would be great for a quiche. Do not overwork. Video calls for 1 T sugar but recipe is 1 teaspoon. 2 sticks of butter is equal to 1 cup. From which platforms to use and the best books to read, bibliophiles share their advice. My Mom and I went to a pie class and learned it. I think it is better chilled for 1/2 hour instead of an hour. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Cut 2 sticks chilled unsalted butter into pieces. FYI: a wine bottle works lovely for this! For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. This recipe was a major disappointment & I'll not use it again. How much ice water? It's so so good! Use as directed in favorite pie recipe. Will make again but I won't pre-bake it this time- it came out a little burnt on the edges after I baked the filling in it. Add 7 Tbsp ice water and pulse just until moist clumps or small balls form. Your website isn't working. Do you have to thaw the crusts before adding filling and baking later? Information is not currently available for this nutrient. Info. I LOVE this recipe and always use it. Then when i am ready to use them I do thaw them in room temp till it is thawed, then they are ready to roll out to go into your pie pate or pan. I always get raves for my pie crust. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). this website. Love this pie crust i will use this recipe forever. I use it all the time. I couldn't save nor e-mail the recipe although I'm a subscriber and have an on-line account. Sift flour and salt into a bowl. Love this pie crust!!! I followed the ingred./steps in the magazine version. I would not use this recipe (as stated) for desserts. I chill the oil first and then mix in the milk before I add to dry ingredients in pie pan. Bake at 400 for 15 minutes and reduce to 350 for 30 - 40 more minutes.