Pie shells......homemade

I've never used a ready-to-use pie crust. I've made my own pie crusts since I began making pies, when I was around 15 years old. My mother found a way to get me to make her a pie whenever she wanted one by telling me that I made the BEST pie crusts. Oh, how she bragged about my pie crusts! It wasn't until I was much older that I realized she praised my pie crusts because she knew I'd make a pie whenever she did that. Still, it gave me lots of experience in making pie crusts. I've noticed that others here have posted recipes and methods for making a great crust so I won't repeat that. It's extremely easy to make them, just remember to only touch the crust with your hands as little as possible because doing that warms the dough and makes it tougher and less flakey. I "cut" in the shortening/butter with two knives. That's the way I was taught and it works better for me than using forks or any other utensil. Oh, you could try a cholesterol-free margarine instead of butter or shortening and make the crust as thin as possible to make the pie healthier. I made a pie shell with cream cheese instead of butter/shortening once. It wasn't flakey but boy oh boy did it ever taste good! (I made a lemon tart kind of pie with this crust... yum!!!!!)

Well, it looks like you got some good answers ritter..:) So pie shells are not available where you live? I find that amazing, because here in America, there are all kinds of varieties we can buy, but I don't, I make my own..In fact, I make more than I need and freeze the rest for future pies..I scanned the one who gave you a recipe, but forgot to see if they had given you this tip, Don't over mix it, in fact, mix it as little as possible, to only combine the ingredients. I say that because if you mix it too much, it won't roll out easily and will be hard and tough..Other than that, I think any recipe will do, of course if you want mine, I'll be happy to share, later tonight after I get my math lessons organized..:)

It is possible to make your own pie crust I have seen different sites on the internet that offer a recipe for that.I wish you luck and have a great day.

Yes, it seems that is the way you will need to go. The pastry needs to be shortcrust for sweet pies and I like a puff pastry for meat pies. Bake the shortcrust pastry case "blind" (empty) till cooked and cool it before filling. There's lots of butter in shortcrust pastry so there goes your healthy pie. A puff pastry pie usually only has pastry on top and can be cooked with the filling underneath. I'm hungry now.

Hi Ritter. I love making my own pies but never got the crust down just right but there are a lot of sites on the net to find out how. I found one that you might like http://www.crisco.com/Search.aspx?category=crisco_recipes&q=pie+crust . I hope this helps you my friend.

You can definitely make your own pie crust, and use any kind of flour you like, including whole-grain flour. I even use gluten-free flours like amaranth for one of my friends who has gluten allergies. Here goes: In a large bowl, put in your flour. Add ice-cold butter and cut through the butter with two knives. Repeat until you get crumbs about the size of wheat kernels (you may have to add either butter or flour to make sure it is mixed all the way through). For an even flakier crust, use equal proportions of lard and butter; for a less flaky crust, use equal proportions of butter and cream cheese. When you have got the crumb stage, add just enough ice-cold water to make it all stick together. Roll out on a floured board (I use a marble board and a marble rolling pin to make sure the dough stays cold, but you can also use one of those glass rolling pins you fill with water and freeze). Handle just enough to get the right thickness and shape, and you will have your pie crust!

I just use all-purpose flour, not the whole grain. It's not too difficult to make pie crust, but it's important to get the right weight and thickness or it doesn't work.

It's absolutely possible to make your own pie crusts. It's also much better for you and much tastier... I have yet to find a store bought crust as tender and flaky as my own. A touch of vinegar in the dough makes it so much more tender, while lard makes it flakier than oil or margarine or butter, and some crumbled oats or wheat germ makes a great chewier crust for heavier pies or savories. There's so much you can do with a simple crust to adjust it to the filling.

Hmm here you can buy frozen pie crusts. I used to just make them from scratch but its so much easier to just buy them so thats what I've done lately with the pies I've made. I buy them and then keep them in my freezer until I need them. If a recipe says to use a premade pie shell you do not have to do that you can certainly make one of your own there is nothing wrong with that. I havent heard of using whole grain flour in a pie crust recipe but I am sure you can substitute that. It doesnt seem like it would taste as well but you never know. Look up a recipe for it. Pie crust is pretty easy to make.

Hi RitterSport, cooking from scratch is a blessing and it is also a gift from God to those that have mastered that art. As for pie crust I have never been able to make one that is even close to perfect, I have to rely on those that you buy. And your statement about full grain flour being healthy is a great help for those that are tying to eat healthy. I have gotten into healthy eating now having being diagnosed with diabetes. Have a blessed day and continue cooking those good pies.

I bet you can. I don't have any recipes personally...I use the premade ones too...lol...but I have used a biscuit mix recipe. Act as though you are making homemade biscuits...spread out in the bottom of the pie plate and bake it. That might work. I hope it helps!

You very well can make your own homemade pie crust and it doesn't have to be hard. "The Joy of Cooking" cookbook has a very fast and easy recipe. It's almost like making play dough. Just mix the ingredients, roll into a ball, then pat into place directly in the pie pan. It does use only plain white flour, but I'm sure you can add some whole wheat flour as well. In my baking I use a mix of both in some breads, pancakes, etc. The ratio should be more white to wheat, because wheat flour is more dense and thus diminishes the lightness of the dough. You may be able to find some recipes using all wheat dough for pie crust, but I have found none. Have fun with your baking!

I haven't made a pie crust in a few years. I'm not even sure I remember how. We do have Pillsbury pie crusts here. I've bought them before to make pies with. I bet you make good pies.