Easy Pie Crust

There’s nothing more American than homemade pie with a good homemade tender flakey crust! I am giving you three of the best recipe crust I found so you can try them.

If you fail don't give up! you can always buy kroger ready made Pie crust In the red box....my back up!

Martha Steward:
Shortcut your way to wonderful pies all summer. Prepare the crust and topping ahead, and keep them in the freezer.

    prep: 40 mins
    total time: 1 hour    40 mins
    yield: Makes 2

   
           
Ingredients

    2 1/2 cups all-purpose flour
    1 teaspoon salt
    1 teaspoon sugar
    2 sticks chilled unsalted butter, cut into pieces

Directions

    Step 1

    To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
    Step 2

    Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
    Step 3

    Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
    Step 4

    To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
    Step 5

    Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
    Step 6

    Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

Lynne's Pie Crust Improv Guide: One Formula, Three tricks

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by Lynne Rossetto Kasper

Ingredients

Pie crust has intimidation written all over it. So let's bring it down to where it belongs — you only need a few key pieces of information. For me it comes down to one formula plus three tricks. Trust me, you can do this.

So when you make this crust, fill it with sweetened fruit and you have homemade pie. Just take it step by step — and then show off like crazy.
The Formula:
For one single-crust 9 to 10 inch pie, which holds 4 to 6 cups of fruit, you'll need:

• 1 1/4 cups flour, measured by dipping into the flour and leveling off (preferably all-purpose, unbleached and organic)
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 stick stone-cold unsalted butter, cut into 1-inch chunks

1. For a food processor, put all of this into the bowl with steel blade (if they've been chilled, all the better). Pulse until you get a really rough mixture that looks like big peas on steroids in crumbles of flour.
2. If you're doing it by hand, put everything into a mixing bowl, and smoosh the butter chunks and flour mix together quickly with your fingers (work fast because you don't want to melt the butter, you want it in big flakes) until the mixture looks like what's described above.
Next, we add something wet:

• 4-5 tablespoons ice water
• 1 tablespoon vinegar (which helps make the crust tender)

Now the tricks to finish up the crust:

TRICK #1: Don't overmix. Toss the wet and dry together with a fork (in the mixing bowl) or with a very few pulses (in food processor). You want it clumpy. You do not want it to look like cookie dough.
TRICK #2: Chill, Chill, Chill. Every time you mix or handle the dough, chill it again. That's how it gets tender. This means once it's mixed, gather it in a ball and flatten it into a disk, wrap it in plastic wrap and chill 30 minutes to overnight. Once you've rolled it out and put it in a pie pan (use shiny metal, not dark or glass), or a cookie sheet, chill it again 30 minutes to overnight.
TRICK #3: Don't let the dough get warm until it's in the oven.
That's it — you have pie crust dough.
To make a pie, you don't even need a pie pan. You could use a skillet, or cookie sheet, or upside down roasting pan — yeah, any flat metal surface will do.
Roll out the dough, chill it, then pile lots of sweetened fruit in the center (4 to 5 cups), flip over the sides, and you have a pie ready to bake. Bake at 400ºF until the juices are bubbling, and the crust is rich golden brown.
And there you have it — the pie crust formula with three tricks.

Meat Balls Come And Get Them

Easy Chocolate Chip Cookies

mmmm...these are so good! chocolate chip cookies are my favorite. super easy and you can eat as many of them you want. But please share...When I give you this easy recipe, you can keep it for yourself or share your secret....mmmm????

First Buy

 Let stand in a bowl about 10 mins

Next don't forget

Mix together in a bowl pour as many morsels you like

Dip and form a chocolate cookie ball as big as you want them place them on a cookie sheet

Place your cookie in a per heated 350 oven until chocolate start to melt and cookie start to spread and brown lightly

 

How to Cook Bacon for a Crowd

How to Cook Bacon for a Crowd

 

No need to slave over a skillet. Instead, heat oven to 425° F. Set a cooling rack inside a rimmed baking sheet (to let the fat drip off), spread out the bacon, and cook until crisp, 10 to 15 minutes.

 Fat can drip off

Place on rack evenly

Cook until crispy

Place on paper towels

Creamy Spinach & Sausage pasta

 


When the cheese is melted and gooey, sprinkle the sliced green onion on top. Enjoy!

Ingredients

• 6 oz. smoked sausage
• 1 Tbsp olive oil
• 1 medium onion
• 1 (14.5 oz.) can diced tomatoes w/chiles
• 2 cups chicken broth
• 8 oz. pasta
• 3 cups fresh spinach
• 1 cup (4 oz.) shredded monterrey jack
• 1 whole green onion

Instructions

1. Thinly slice the smoked sausage and add it to a large skillet with 1 tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned (about 5-7 minutes). Drain off the excess fat.
2. Dice the onion and add it to the skillet. Continue to saute until the onion has softened (about 5 minutes). Add the can of diced tomatoes with chiles and the chicken broth. Stir to combine and dissolve any browned bits off of the bottom of the skillet.
3. Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on the skillet and allow the mixture to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender. Stir once or twice while the pasta cooks to keep it from sticking.
4. Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once, the skillet will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
5. Sprinkle the shredded cheese on top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Slice the green onions and sprinkle them over top. Serve hot!

Step By Step Photos

 

I like to use these chicken sausage sparingly they have lots of favor, like past and vegetables. So, I only used half of this 13 oz. link and froze the rest. There was still plenty of meat in each serving! 

 

Slice the sausage thinly (so you get more medallions and more in every bite), then cook in the skillet with olive oil over medium heat until browned. Drain off the excess fat after it has browned.
 


Dice the onion and add it to the skillet. Continue to saute.


Cook until the onion has softened. As you can see, the moisture from the onion has dissolved most of the browned bits off of the bottom of the skillet. That’s a good thing. If not all of it comes off, that’s okay because it will dissolve in after we add the liquids.
 


Add the can of diced tomatoes with chiles (this is the same as Rotel tomatoes). If you can’t find these in the grocery store, you can use regular diced tomatoes and a separate 4 oz. can of diced green chiles.


 


Also add the two cups of chicken broth. That is the chicken “base” that I use to make broth for recipes. It’s usually between $4-$5 for one of those little jars, which makes 32 cups and stays good in the refrigerator for a LONG time. It also comes in many different flavors (beef, mushroom, vegetable, low sodium, organic, etc.).


 


Once you’ve added the tomatoes and liquid, add the dry pasta.


 


Make sure the pasta is mostly under the liquid so that it will cook. Put a lid on top and let the skillet come up to a simmer. Once it reaches a simmer, turn the heat down to low and let it continue to simmer for about ten minutes, or until the pasta is tender. Stir it once or twice while it’s cooking to make sure the pasta doesn’t stick.


 


And then like magic it looks like this!


 


I bought this HUGE bag of spinach, which, believe it or not, was only 50 cents more than one of those small bags of salad spinach. It’s the exact same thing, just marketed as “spinach for cooking”. Psh. They can’t fool me.


 

Stir in one cup at a time until it is wilted. Let the skillet keep simmering away as you do this so that the liquid will thicken up a bit.

 


Sprinkle the shredded cheese over top, put the lid on the skillet, and let it melt. Monterrey jack cheese is especially creamy and helps make the whole dish creamy despite not having any cream in it. Mozzarella will not have this same effect.


 


When the cheese is melted and gooey, sprinkle the sliced green onion on top. Enjoy!
So creeeeaaaamy.