Grandma's best Pie's

Pie Crust
Pie Tips
Pie Problems
History of Pie
Pie Day

Pie Policy
Request a Pie recipe

List of Pies
Pie Maker Home


Grandma's Favorites
Apple Pie
Cherry Pie
Coconut Pie
Sour Cream Raisin Pie
Cherry Cream-Cheese Pie
Pumpkin Pie
Raspberry Pie
Strawberry Pie
SugarLess Apple Pie
Impossible Pie
Pineapple Cream-Cheese Pie
Tiny Tarts

Other Sites

Host your domain



Glass Nails 

Mystic Maid 

Shell Babies 

Pharmacy Information

Credit Cards

Camille Allen's Artist Dolls and Sculptures
Miniature Babies Tiny, realistic baby sculptures... hand sculpted with tiny tools in polymer clay.



Grandma is the Best Pie Maker

Perfect Pie Crust Maker

  • 3 c. Flour
  • 1 tsp. Salt
  • 1 c. Shortening
  • Using pastry cutter, cut shortening into flour, till about pea size balls.
  • Add 8 - 10 Tbsp. ICE COLD Water
  • Using a fork work into flour.
  • Put on well floured board and roll out

    More detailed instructions

    • Sift together flour and salt. Cut in shortening with pastry-blender or blending fork till pieces are size of small peas.

      To make pastry extra tender and flaky divide shortening in half. Cut in first half till mixture looks like cornmeal. Then cut in remaining half till like small peas.

    • Sprinkle 1 Tablespoon of the water over part of the flour-shortening mixture. Gently toss with fork; puch to one side of bowl.

      Sprinkle next Tablespoon water over dry part; mix lightly; push to moistened part at side. Repeat till all is moistened. Gather up with fingers; form into a ball. (For two-crust pie, divide dough for upper and lower crust. Form each in ball.)

    • On lightly floured surface, flatten ball slightly and roll 1/4 inch thick. If edges split, pinch together. Always roll spode-fashion, going from center to edge of dough. Use light strokes.

      To tranfer pastry, roll it over rolling pin; unroll pastry over pie plate, fitting loosely onto bottom and sides.

Nutrition Facts
Makes pastry for one single- or double-crust pie
Facts per Serving
Calories: 265 Fat: 17g Carbohydrates: 24g
Cholesterol: 0mg Sodium: 146mg Protein: 3g
Fiber: 1g % Cal. from Fat: 58% % Cal. from Carbs: 36%

To bake pie shell for single-crust pie:

Transfer pastry to pie plate. Fit loosely onto bottom and sides. Trim 1/2 to 1 inch beyond egde; foll under and flute.

If baked pie shell is needed, prick bottom and sides well with a fork-no puffing as shell bakes. Bake in very hot oven (450 degrees) till pastry is golden, 10 to 12 minutes. (make cutouts from extra dough to trim filled pie. Bake on cooky sheet.)

If filling and crust are to be baked together, do not prick pastry. Pour in filling; bake as direct in pie recipe. Wrap any extra dough in aluminum foil or several thicknesses of waxed paper; store in refrigerator till needed.

To make dougle-crust pie:

Fit the lower crust in pie plate. Slash upper crust with your own design.. Trim lower crust even with rim of pie plate, moisten the edge; Add top crust; trim 1/2 inch beyond edge, tuck it under edge of lower crust - this seals in juice. Crimp edge. Bake as directg in the pie recipe you are using.

Woven Lattice Top:

woven crust Trim lower crust 1/2 inch beyond rim. Cut pastry strips 1/2 to 3/4 inch wide, 12 inches long.

Lay strips on pie at 1-inch intervals. fold back alternate strips to help you weave crosswise strips over and under. Trim even with outer rim of pie plate. Dampen edge; fold lower crust over strips. Seal; crimp.

Easy Lattice Top:

Cut dough in 1/2 -inch strips; twist half the strips and lay 1 inch apart across pie. Twist and place remaining strips on opposit direction in diamond pattern. Bind edges of strips into curst as you flute the edge.

Speedy Spiral: Cut long 3/4-inch-wide strips; moisten ends; join. Twist strips; swirl in spiral from center, covering pie.

Scalloped Edge:

Trim lower curst 1/2 inch beyond rim. Roll top crust so edges match lower crust. Cut slits; place on pie. Pinch edeges togerher.

Scallops; cut with tip of teaspoon, bowl side down'; mark with fork.

Wedge Cutouts:

Serving is simple! First trim bottom crust even with edge of pie plate. Roll top crust in circle; cut in wedges with pastry cutter. Cut a design on each piece to keep from puffing. Place on pie. Seal rim edges with times of fork.

Trims for a one-crust pie

Fluted edge

fluting pie edge Trim pastry 1/2 inch beyond rim; fold under to make double edge. Use a knife handle or your index finger to make the indentations. The thumb and index finger of your other hand are a wedge to push against to make the scallop around the knife handle. If you like, pinch curved edges into definate points.

Crisscross edge

Trim crust even with rim of the pie plate. Moisten edge. Loosely interlace two 1/2 inch pastry strips areound edge of pie; at each cross press part of strip that's underneath against the rim of bottom crust. Keep strips flat -- don't twist or turn over; be careful not to pull or stretch.

Spiral edge

Trim bottom crust even with edge of pie plate. With sharp knife cut long strips of pastry 3/4 inch wide (use ruler edge for straight lines). Mosten rim of shell with water. Press end of strip to rim; hold in place with your left hand while twisting with right. Press spiral to rim each place they touch.

ZigZag edge

Trim pastry 1/2 to 1 inch beyond edge of pie plate; fold under to make plump rim of pastry. Press doung between thumb and bent finger, pushingslightly forward on slant with finger and pulling back with thumb. Place thumb in dent left by finger; repeat around edge of pie shell.


eMail this web site?




2007 ©