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Recipes

Pie Press Dough Recipe :

  • 1lb/450g shortening or lard
  • 5 cups flour
  • 1 teaspoon salt
  • 1 egg
  • 1 tablespoon vinegar

In large bowl mix the flour and salt together. Place the shortening or lard on top of the flour. Cut in with pastry blender or fork until very crumbly in small bits. In a two cup measurer place the egg, vinegar, and enough cold water to make 1 ¼ cups total. Stir. Pour onto flour mixture. Stir lightly until the dough just starts to come together. Use in pie machine. Do not knead or over mix the dough as that develops the gluten and your dough will shrink.

 

 

Fried Pie Dough Recipe #1: 

  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • ¾ cup lard or shortening (we prefer lard)
  • ¾ cup milk


Mix together flour, baking powder, sugar, and salt. Cut in the lard/shortening with a pastry blender or fork, until mixture resembles coarse crumbs. Sprinkle milk over flour mixture, mixing lightly with hands until dough comes together in a ball. Do NOT overwork the dough.

*We recommend frying your fried pies in peanut oil or soybean oil. These oils don’t seem to penetrate the dough, making your pies less greasy.

 

 

Fried Pie Dough Recipe #2 :

  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 5 ounces lard or shortening
  • 1 egg, beaten lightly
  • 1/4 cup very cold water
  • 1 teaspoon vinegar

Mix together flour and salt. Cut in the lard/shortening with a pastry blender, or fork, until mixture resembles coarse crumbs. Mix egg, water and vinegar together. Sprinkle over flour mixture, mixing lightly with hands until dough comes together in a ball. Do not over work the dough.

 

 

Gluten Free Pie Dough Recipe :

This pie crust was tested against others and received the best reviews from our family.  In our opinion, the one made using Pastry Flour Mix #1 tastes just like a pie crust should  – crisp and flaky.  Bake your pies on the lowest rack in the oven to make sure the bottom gets done. Also, bake until the filling bubbles and thickens otherwise your pie will be watery.
We preheat the oven to 400 then bake the pie for 10 minutes on the lowest rack. After 10 minutes reduce the heat to 350 and bake for 50 minutes or until crust is golden and filling is bubbling and thickened.

  • 2 1/4 cup pastry flour mix – see below for pastry flour mix options
  • 3 teaspoons guar gum
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup full fat cream cheese
  • 3/4 cup shortening (or lard or butter)
  • 1 teaspoon vinegar
  • 1 large egg

Place all the dry ingredients into mixing bowl.  Cut in the shortening and cream cheese with a handheld pastry blender or pulse in food processor.
Mix vinegar with egg and mix with fork/hands/pulse in food processor into the flour mixture until dough comes together. Knead dough a little. Makes one 9″ double crust and one single crust.


Pastry Flour Mix #1

  • 1 1/4 cup brown rice flour
  • 1 1/4 cup fine rice flour
  • 1 1/4 cup sweet rice flour
  • 1 1/4 cup tapioca flour

Pastry Flour Mix #2

  • 2 cups sweet rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca starch

 

 

Perogy Dough Recipe : 

  • 1 large , potato boiled and beaten with mixer until smooth. – should be one cup of mashed potato ***The addition of cooked potato to the dough makes the dough less elastic allowing for it to be flattened.
  • 1 cup flour
  • 1 large egg
  • 2 tablespoons cooking oil
  • 1 teaspoon salt

Cook the potato in boiling water until soft. Drain well. Using hand beaters, mash the potatoes until smooth.  Let cool on counter until lukewarm. Measure out 1 cup of mashed potato. Stir in the egg, oil and salt. Add the flour and mix with hands just until it becomes a dough. Do not roll, knead or over mix. Place a sheet of plastic wrap over wooden die base.  Place golf ball size of perogy dough in center. Cover with 2nd piece of plastic.  Close press to flatten dough.  Open, peel off plastic . Add tablespoon of chilled filling of choice, fold and press down. Place in boiling water until they float. Drain. Fry if desired.

TIPS: 

  • You can let the dough "rest" in fridge overnight and it will be even less elastic and form better.  Divide it into 1 1/2" balls of dough and placed in a sealed container overnight. 
  • Do not use cold left over potatoes from fridge - they will not get smooth enough*

 

 

 Graham Wafer Crumb Crust - Unbaked Crust Recipe : 

  • 1/2 to 3/4 cup butter, soft room temperature, not melted
  • 2 tbsp sugar, optional
  • 1 1/4 cups graham wafer crumbs (fine crumb mixture)

Mix soft butter, sugar and graham crumbs together. Should be moist and
be able to pat into a slightly flattened ball. Place in pie pan and cover with plastic wrap. Insert in Pie Press and
close press. Open and peel off plastic. Chill. Use as usual in your
recipe.


Graham Wafer and Nut Crumb Crust Recipe :

  • 1 1/4 cup finely ground graham wafer crumbs
  • 1/4 cup finely chopped almonds, walnuts, etc
  • 7 tablespoons butter, soft room temperature, not melted
Mix ingredients together. Should be moist and be able to pat into a slightly flattened ball. Place in pie pan and cover with plastic wrap. Insert in Pie Press and close press. Open and peel off plastic. Chill. Use as usual in your
recipe.
Graham Wafer Crumb Crust - Baked Crust Recipe : 
  • 1/2 cup butter, melted
  • 1 tbsp. sugar, optional
  • 1 egg beaten
  • 2 Tbsp. flour
  • 2 cups graham wafer crumbs - fine crumbs

Mix melted butter, sugar, graham crumbs and egg together. Mix well. Stir in flour. Mixture should be like cookie dough. If it is too wet, add a little extra flour. Shape into tart or pie pans using your Pie Press. Bake at 350 degrees until light brown.