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Poster Handle rewind
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yes I can tell you the pie crust secrets.. first one is to buy Ritz pie crust in the freezer section which I can no longer find but it was the best. second secret and importan one is bake on a cookie sheet for bottom crust to not be doughy like, and the third secret is my grandmas super simple best pie crust ever and I have to search that as well to make sure I have the measurements right for you all. peace

freeze it or make a bisquit and bake on top of it? that sounds better! hf
 Quoting: rewind

sounds kinda lazy to buy it pre made
 Quoting: Q33

sure lazy.. but Ritz had the best pie crust.. Have you ever made a pie, sir?
 Quoting: rewind

Never heard of ritz pie crust sounds interesting no Mam i have not made a pie! i never was in to pie
 Quoting: Q33

secret pie crust recipe.. flower

Here is my grandmother recipe on this. after cutting the lard in dry ingredients in a dish that has a lid cos after you ad the 7Up, you cover, shake, and refrigerate. that is for this amount of crust which is one nine inch pie crust.
Chill in the fridge 30 minutes to an hour before using or even over night is ok.

1 c all purpose flour, dash of salt

1/2 c lard

1/4 c cold 7-up

bake at 350 on a cookie sheet for golden brown bottom crust.

Here it is for 5 crusts at a time:

5 1/2 cups all-purpose flour
1 teaspoon salt
1 pound lard
1 can (12 ounce size) 7-UP soda
Combine the flour and salt in a large mixing bowl. Add the lard and cut in with a pastry blender until coarse crumbs form.

While mixing, add the 7-UP. Mix until a dough forms.

Divide the dough into 5 balls. Roll out each ball into a crust and use as desired. The dough can be refrigerated or frozen. ;)


and again for two crusts 1 top and bottom pie crust

2 3/4 cups all-purpose flour
3/4 teaspoon salt
1/2 lb lard
3/4 cup carbonated lemon lime beverage such as 7-up

In a bowl, combine salt and flour.
Cut in lard using a pastry cutter until you see pea-sized globs.
Slowly pour in the 7-UP, and stir to combine.
Split dough in half, form into rounds, and wrap in plastic wrap. The dough should form a ball, but it should still be sort of wet. Wrap it up, and refrigerate overnight before using.

if you are baking a pie for filling be sure to poke a few fork hole in it.
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