NO FAIL PIE CRUST II
This recipe is both tender and flaky, due to the addition of vinegar and lard.
Provided by Molly
Categories Desserts Pies Pie Crusts Pastry Crusts
Yield 32
Number Of Ingredients 7
Steps:
- In a large bowl, mix together flour, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
- In a small bowl, mix together water, egg, and vinegar. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. Divide into 4 portions and wrap tightly. Use dough within three days or freeze.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 12 g, Cholesterol 16 mg, Fat 11 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 163.1 mg, Sugar 0.1 g
NEVER-FAIL PIE CRUST
Even novice bakers who normally shy away from homemade pie pastry can't go wrong with this recipe. It's so easy to roll out and produces a tender, flaky crust every time.-Ruth Gritter, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 (9-inch crusts).
Number Of Ingredients 5
Steps:
- Combine flour and salt in a bowl. Cut in shortening. Add milk and vinegar. Shape dough into a ball. Chill for 30 minutes. Divide dough in half. On a lightly floured surface, roll out each half to fit a 9-in. pie pan.
Nutrition Facts : Calories 133 calories, Fat 8g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 150mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
NO FAIL PIE CRUST I
I found this recipe years ago, and have not made any other since. This dough freezes very well.
Provided by Lenn
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
- Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
- Wrap with plastic and chill in a refrigerator until ready to prepare.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g
NEVER FAIL PIE CRUST
My mom's perfect pie crust receipe. It is easy to roll out, is tender and flaky, and freezes quite well.
Provided by Matthew Dufresne
Categories Breads
Time 20m
Yield 6 crusts
Number Of Ingredients 8
Steps:
- Place a large sieve in a large mixing bowl.
- Into the sieve place the flour, baking powder, salt, and brown sugar.
- Sift into bowl.
- With a pastry blender, cut in the shortening until crumbly and no large bits or shortening remain.
- In a measuring cup, beat the egg, add the vinegar, and enough cold water to make one cup.
- Pour over flour mixture, a little at a time, stirring with a fork until the dough begins to stick together.
- Add more flour, if necessary, and knead a few times right in the bowl until you have a large, smooth ball.
- Pat firmly into the bowl and lightly mark off six equal portions.
- With a knife, cut through each portion.
- Pat into round balls and place in separate plastic bags.
- Dough will keep in the refrigerator for two weeks, or in the freezer for two months.
NEVER FAIL PIE CRUST
Make and share this Never Fail Pie Crust recipe from Food.com.
Provided by tranch
Categories Pie
Yield 4 8-9 inch crusts
Number Of Ingredients 8
Steps:
- In a large mixer bowl combine the flour, baking powder, salt and sugar.
- Add the shortening and beat until mixture is crumbly, about 2 minutes.
- In a small bowl beat the egg well and add the vinegar and water.
- Pour over flour and beat until well combined, about 1 minute. Form dough into 4 balls, wrap in plastic and refrigerate overnight. - - - - - - - - - - - - - - - - - -
PERFECT , NEVER FAIL PASTRY CRUST
I used to call my MIL the "Queen of Pies" as she would serve 2 different pies EVERY night for dinner. So...when I married her son and felt that I had to make pies... I was quite intimidated by trying to keep up to her standards. This recipe gave me enough confidence that even she gave me the "nod"!!! Obviously with practice, I have got better over the years....but this recipe was very forgiving to me when I first started out making pies!!!!
Provided by Abby Girl
Categories Dessert
Time 20m
Yield 3 small 2 crust pies or 2 large pie, 1 pie shell
Number Of Ingredients 8
Steps:
- Mix flour, baking powder and salt together. Cut in the Tenderflake.
- Mix the egg in a one cup measuring cup. Add the vinegar and fill with the ice water to 1 cup.
- Add the liquid mixture to the flour mixture and incorporate into a ball -- trying to handle the dough as little as possible.
- Chill for 1 to 2 hours in a fridge.
Nutrition Facts : Calories 2137.3, Fat 154.9, SaturatedFat 38.6, Cholesterol 70.5, Sodium 923.8, Carbohydrate 163.7, Fiber 5.6, Sugar 4.9, Protein 23.6
MOST INCREDIBLE NO FAIL PIE CRUST
This is absolutely the best pie crust I have ever used. It never fails me and always comes out flaky and perfect. This recipe is enough for 2 - 9" crusts.
Provided by Karen..
Categories Pie
Time 10m
Yield 2 9-inch pie crusts, 8-16 serving(s)
Number Of Ingredients 6
Steps:
- Cut together flour, shortening and salt until it resembles small peas.
- Combine the egg, water and vinegar and gradually add to flour mixture.
- Stir just until moistened and a soft dough forms.
- Divide into 2 disks.
- Wrap and refrigerate until ready to use.
- Roll out and use with your favorite pie recipe!
CLASSIC BUTTER PIE PASTRY
This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for one 9-inch pie.
Number Of Ingredients 10
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
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