Seleshanko - Easy As Pie: 45 From Scratch Pie Recipes

There are many options for making pie crusts:

• Store bought, refrigerated, flour based pastry crusts.
• From scratch, flour based pastry crusts.
• Graham cracker crusts, using store bought graham cracker crumbs or crumbs you make yourself.
• Ready made graham cracker crusts.

• Cookie crumb crusts, made by taking your favorite firm cookie and pulverizing it in a food processor, then adding just enough melted butter so it can be pressed into a pie plate.

Im biased toward homemade crusts. I think they taste much better. And if you make them yourself, you know they arent full of preservatives or other questionable ingredients. (See how I defend my love for breakfast pie? It might just be healthier than boxed cereal!)

Basic Pastry Pie Crust Recipe

For the tastiest and healthiest pie crusts, avoid vegetable shortening and opt for butter instead. Dice the required amount of butter ahead of time, wrap it in plastic wrap, and let it chill completely in the refrigerator before using. Youll also need to chill the finished dough before rolling it out. For a double crust pie, simply double the ingredients and divide the dough in half before chilling.

cup pastry or all purpose flour

teaspoon sea salt

cup butter, diced and chilled thoroughly

cup ice cold water

1. Put the flour, salt, and butter into a food processor and pulse until it looks like coarse crumbs. (Or, in a large bowl, stir together the flour and salt. Cut in the butter until the mixture looks like coarse crumbs.)

2. Add the very cold water a tablespoon at a time, until the dough sticks together. (You may not need all the water.) Shape dough into a disc, wrap in plastic wrap, and refrigerate for at least 4 hours, or overnight.

3. On a lightly floured surface, roll out the dough until its about 1/8 inch thick. To check that its the right size, set the pie plate on top of the rolled out dough. The dough should be 2 3 inches wider all the way around the pie plate. Carefully transfer the dough to the pie plate. (One popular way to do this is to wrap the dough around the rolling pin and carefully unwrap it over the pie plate.) Press the dough against the sides and bottom of the pie plate. If the crust tears, simply take a small amount of dough from the edges and press into the tear, creating a patch.

If pre-baking: Follow the instructions given in the specific pie recipe you are following

Makes one 9-inch crust.

Gluten Free Pastry Pie Crust Recipe

Those with gluten sensitivities can still eat pie! This recipe is the best gluten free pastry crust Ive tried.

cup sorghum flour

cup millet flour

cup rice flour

cup tapioca starch

teaspoon xanthan gum

teaspoon sea salt

cup butter, diced and chilled thoroughly

1 teaspoons apple cider vinegar

3 - 5 tablespoons ice cold water

1. In a medium bowl, whisk together the sorghum, millet, and rice flour, then whisk in the tapioca starch, xanthan gum, and salt.

2. Add the butter and cut it in until the mixture looks like coarse crumbs.

3. Stir in the apple cider vinegar. Add the water a tablespoon at a time, until the dough forms into a ball. (You may not need all the water.)

4. Shape the dough into a disc and wrap in plastic wrap. Refrigerate for 30 minutes. (Do not over-chill or the dough will dry out.)

5. Place the disc between two pieces of parchment paper and roll out until its about 1/8 inch thick. Place the pie plate on top of the rolled out dough. The dough should be 2 3 inches wider all the way around the pie plate. Carefully transfer the dough to the pie plate. Press the dough against the sides and bottom of the pie plate.

If pre-baking: With a fork, prick the entire bottom of the crust. Place it in a preheated 375 degree F. oven and bake for 20 30 minutes, or until golden. Cool completely.

Makes one 9 inch pie crust. Based on recipe found at FlippinDelicious.com.