- Serving: For Family
3 Favorite Pie Crusts
Tidbits...(1) Extra Flaky Pie Crust is my preferred crust that is reliable and always comes out light and flaky. I use it with both sweet and savory pies and tarts. (2) Delicate eggless crust with ricotta is very good with savory vegetable tortes or quiches that take a top crust. It is extremely light. (3) Sweet pizza crust is great with thin crostata type open face pies.
Ingredients
- Extra Flaky Pie Crust
- Flour - 2 1/2 cups
- Salt - 1 tsp
- Butter - 235 g or 1 cupchilled
- Egg - 1 large
- Vinegar - 1yea
- Water - 1/4 cup
- Delicate Eggless Crust
- Flour - 1 1/2 cups
- Butter - 1/2 cup softened
- Ricotta - 3/4 cup
- Salt - pinch
- Sweet Pizza Crust
- Flour - 2 1/2 cups
- Milk - 4 T
- Whipping Cream - 1 T
- Dry yeast - 1 pkg.
- Sugar - 1/2 cup
- Butter - 1/2 cup
- Egg - 1
Instructions
- Preparation Extra Flaky Pie Crust
Combine flour and salt and cut in butter until resembles coarse meal with a few larger pieces. In a measuring cup, combine vinegar and egg. Add water. Gradually stir liquid into flour mixture. Blend with a light hand until moistened and well mixed. Knead on a slightly floured surface just until smooth with no streaks of butter. Wrap in saran. This may be refrigerated and brought back to room temperature when ready to roll out. This makes 2 nine inch pie crusts plus strips for top. - Preparation Delicate Eggless Pie Crust
Mix softened butter, salt and ricotta into flour until well blended. Knead on a lightly floured surface until smooth. Wrap in saran and refrigerate until ready to roll out. Makes 1 double crust pie. - Preparation Sweet Pizza Crust
Scald milk and cream, when slightly warm add yeast, 1 tsp. of sugar and set aside. Blend sugar butter, egg then stir in flour and wait about 15 minutes when the yeast starts to work then add liquid to the mixture. Knead on a lightly floured surface until smooth and well blended. Wrap in saran and set aside in a warm place until double.Punch down and roll out. Makes 1 large sweet pizza single crust
