Flaky Pie Crust (easily removable)

Basic pie crust! I love working with dough!

#piecrust #easyrecipe #holiday #crust

This is a great recipe to make multiple pies from. You can get creative and either use a while top crust or cut strips to make a lattice top crust. You can also roll out and cut shapes with cookie cutters or shape cutters to bake on top crust for decorations. A common top crust decoration is cherry cutouts or leaf cutouts. This adds a beautiful touch to your pies.

This is the pie crust that works for me. I have tried several other people's tried and true, but this is MY tried and true.

I wanted to make a crisp pie crust for a quiche and finally settled on this recipe after many tries.Chill the ingredients well before use.If you don't use a food processor, follow the steps, and knead the dough well by hand. Recipe by Maria358

I used a dough cutter to cut the butter into the flour when I made this, I wanted concentrate on making this.Be careful not to let the butter melt while cutting it into the dough with a dough cutter. As long as you add chilled water and take care not to knead the dough, there's nothing to it. I recommend salted butter. Strong flour gives scones or pies a flaky finish. Recipe by Shioaji

My friend who loves cooking taught me this recipe when I was living in England.Do not knead the dough.Chill the butter until use and do not let it melt.Be quick in your prep. Recipe by Fushicche

perfect crust, I have shared this with many people and to buy a crust would be sacrilegious!

See how easy it is to make your own homemade pie crust!

Make this flaky pastry before prepping your filling. If you choose to skip the refrigeration step, use a little more flour on your work surface to avoid sticking.

This recipe will make 1 double pie crust or a dozen medium tarts. The trick to tender pie crust is to NOT over handle it. This should not be re-worked more than once.

I wanted to make an American-style pie with a crispy, cookie-like crust, so I researched American pie recipes. I experimented with reducing the oil until I finally got a satisfying result!Quiche: 180℃ for 25~35 minutes.Apple pie: 220℃ for 15 minutes, then 170℃ for 45~50 minutes.Pumpkin pie: 220℃ for 10 minutes, then 170℃ for 40 minutes.The pie filling's baking temperature and time may also change, so always keep an eye on it. Recipe by Mimichaichai

The picture is a classic apple pie. I will add the recipe here in the near future.The best pie crusts that I know of has been the all butter pie crust. These past couple of months, I was waiting for butter to go on sale. I finally gave up and decided to go for a butter substitute pie crust. I wish to share this with all of you. I hope you enjoy it as much as I do.This recipe make a double crust for a 9 inch pie pan.

This is the pie crust I got from my mom. She got the recipe from a client of hers. It is a tasty crust that will make you wish you never had to eat so many store bought pie crusts. This recipe yields two, 2-crust, pie crusts.

You'll never use shortening again!

This recipe is different from a traditional pie crust but it yields a rich and flavourful crust that can be used for both sweet and savoury pies. For pie filling ideas, try my fish pie filling recipe.

For one layer of pie. If you want to make 2 layers of crust, just double the amount of ingredients.

Flaky and tasty

The pie crust recipe in a cookbook I had was too sticky and hard to work, so I adapted it using a crispy biscuit recipe that I had. I used 300 g of medium-strength or all-purpose flour this time. I tried various ratios of flours, but this recipe worked well with all cake flour or 100 g of bread flour + 200 g of cake flour too. I love how this pie stays crispy even the next day. There's no need to fold the crust, plus you only need one bowl.The cream cheese and butter blend better if you work them with your hands, but they do melt with your body temperature. If you use a fork, they blend better with the flour and your hands don't get messy. If you knead it or the cream cheese and butter melt while you're making the crust, the layers won't form properly, so it's best to chill the cream cheese and butter very well beforehand, and to make a crumbly crust quickly. Chilled ingredients will result in the nicest crust when baked. This recipe yields around 8 to 10 mini-pies about the size of your palm, or one double pie crust. If you only need the bottom crust for a pie, use half the listed amounts. Recipe by Koharumama

#好料日記#每台烤箱都有不同烤時自己看到派皮澎起來有酥脆感即完成。

This is my Great Grandma Jessie’s recipe. You can use this to make multiple batches at once and it still turns out great.

This is the recipe I've been using as a pie crust since I was a child.I adjusted it to make it even crispier.Be careful not to let the butter melt in Steps 2 and 3.In Step 6, work the dough quickly to keep it from becoming too soft.If it becomes too soft, chill in the refrigerator or freezer. Recipe by weeeek39

http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/Makes enough for three pie crusts.

very simple and works for so many things

Looking through this site for an easy pie crust because I was in the mood to try my own version of chicken pot pie I have come across many different versions of pie crust. After reading over many I have come up with my own.

This is a fail safe, always flaky pie crust that tastes just right.

I wanted a crispy crust for my apple pie.The batter will get runny and hard to handle if the butter melts, so make sure your room is cool enough or make it during one of the colder months.Try not to touch the crust too much before baking, or it'll melt with the warmth of your heads.Freeze the pie crust before baking to save it for later. Recipe by AyakoOOOOO

A little secret passed down from generations in my family is half butter and half shortening. I'm actually horrible at pie crusts but I can do this one, that's why I named it no fail

Easy to make!