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Pie and Pastry Crusts

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Gingersnap Pie Crust
This pie crust contains spices and molasses, making it a perfect choice with a pumpkin or sweet potato pie.

2 c flour 1/4 t cloves
3 T sugar 1/8 t ground pepper
2 t ginger 2 t dark molasses
1/2 t salt 7 T shortening
1/2 t cinnamon 6 T butter, unsalted
1/4 t nutmeg 4 T ice water

Combine dry ingredients in food processor to blend. Pulse the molasses to mix in. Pulse in the shortening and butter until the mixture resembles coarse to pea-sized meal. Transfer to a bowl and add in enough water to form moist dough. Turn out onto floured surface and form into a ball. Wrap and chill before use.

Source 46.

Buttermilk Pie Crust Dough
This makes 2 9" crusts.

2 1/2 c flour 1/2 c butter, chilled and cut in pats
2 T sugar 1/2 c shortening
1 t salt 1/4 c plus about 2 T buttermilk

Combine all dry ingredients in bowl. Cut in butter and shortening until the mixture resembles coarse meal. Add in enough buttermilk until moist clumps form. Turn out onto floured board and form into ball. Divide in half and flatten; wrap and chill before use. This can be frozen; thaw in refrigerator overnight before using.

Source 4.

Copyright © 2004-2005 Beach Cuisine™, Inc.




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