This 7 Up Pie Crust Recipe results in a light and flaky crust that’s suitable for both sweet and savory pies. It can be used as the basis for everything from meat pies and quiche to chocolate cream and pecan pies for dessert.
7 Up Pie Crust Recipe
This pie crust recipe using 7 Up has been around for some time. In fact, the original way my Grandma’s made it was using all lard. Lard makes a delicious pastry crust. The classic recipe called for a large amount of flour making enough pie dough that could be divided and frozen or, used for multiple pies when baking several at one time. This recipe is how it has evolved for use in my kitchen and it has never failed me.
Helpful Tips for Making 7 Up Pie Crust Dough
- I prefer to use a combination of butter and shortening for this recipe. You may use all shortening or lard in the same amount. The combination I recommend, is the best of both worlds and the shortening will maintain the flakiness of the crust. While you can make a delicious crust with all butter, it reacts differently while baking. You can read more about how fats react when baking here on Taste of Home.
- Pastry flour has less gluten than all purpose flour which also results in a tender crust. You can use either so, go with what you have on hand.
- This recipe can be used for two large 10 inch crusts or three 9 inch crusts. Divide the dough depending on how you plan on using it.
- It’s very important to begin with cold butter and shortening. The 7 Up also needs to be icy cold.
- When making pie crusts, chilling the dough isn’t optional. Allow ample time to do so.
- You may wrap tightly and freeze for up to 1 month. Thaw in the fridge before using.
How to Blind Bake
This pie crust can be baked prior to filling or baked with a filling. Whether it’s a Western omelet quiche, a double crust chicken pot pie, butterscotch pie or Southern pecan pie it works equally well with them all. When baking prior to filling:
- Dock the bottom of the crust with a fork
- Line with foil or parchment paper
- Fill with dry beans or pie weights
- Bake for 15 minutes, then remove the weights and bake for an additional 5-8 minutes or until the bottom is golden.
- Cool and fill with your favorite pie filling.
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Helpful Kitchen Items
7 Up Pie Crust Recipe
Ingredients
- 4 cups all purpose flour (or Pastry flour)
- 1 tsp salt
- 3/4 cup cold salted butter
- 3/4 cup cold vegetable shortening
- 3/4 cup cold 7 Up
Instructions
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In a medium-size mixing bowl, use a whisk to sift together flour and salt.
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Use a pastry cutter, 2 knives or a food processor to cut butter and shortening into flour until it resembles peas.
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Add 7 Up mixing until the dough comes together.
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Turn out onto a lightly floured non-stick surface. Divide in half or into thirds, then form into disks. (You may yield Two 10 inch pie crusts or three 8-9 inch pie crusts, divide according to how you plan on using it.)
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Chill for at least 30 minutes or until firm.
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To use: On a lightly floured non-stick surface, roll chilled dough into desired size. Press into pie plate. Flute edges using thumb and forefinger method or press with the tines of a fork.
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May be blind baked and filled or used as the basis for pies and quiche with baked fillings. (See Cook's note for how to blind bake)
Notes
- I prefer to use a combination of butter and shortening for this recipe. You may use all shortening, or lard in the same amount. The combination I recommend, will yield the very best flavor and maintain the flaky texture.
- How to Blind Bake:
- Dock the bottom of the crust with a fork
- Line with foil or parchment paper
- Fill with dry beans or pie weights
- Bake for 15 minutes, then remove the weights and bake for an additional 5-8 minutes or until the bottom is golden.
- Cool and fill with your favorite pie filling.
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