Grammie Pie Crust

Grammie Pie Crust

Six American pie pan sized crusts
5 cups (625 g) flour (farine)
1 ¾ cups (400 g) Crisco*, butter, or coconut oil (beurre, huile de coco)
2 ½ tsp (càc), (15 g) salt (sel)
2 ½ tsp (càc), (9 g) baking powder (levure chimique)
6 T (càs), (72 g) sugar (sucre)
2 tsp (càc), (26 g) vanilla extract (vanille)

mix dry ingredients
cut in Crisco/butter/coco (Posez la matière graisse sur la farine coupez la entre une fourchette et un couteau, jusqu’à mélangé.)
add vanilla (Ajoutez la vanille.)
don’t knead – press into a ball (Ne pas travaillez la pate! – formez une balle entre les mains.)
press into baking dish with the palm of your hand (Appuyez la pate dans le plat avec votre palme.)
bake 400F (200°) until golden (Jusqu’au dorée.)

French tarte pans have a larger surface area so I’ve calculated an extra large individual pie crust for a dearheart in Paris this Thanksgiving.

French tarte pan sized crust (recette pour plat à tarte Français)
208 g flour (farine)
133 g butter (beurre)
5 g salt (sel)
3 g baking powder (levure chimique)
3 càs (24 g) sugar (sucre)
2/3 càc (9 g) vanilla extract (vanille)

*Grammie traditionally uses Crisco, but butter is easier to find and coconut oil is becoming preferred by eco-concerned people.
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pie crusts

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