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
7-UP PIE CRUST
This is a recipe I tweaked from cdkitchen.com. It originally called for lard, but I don't care for it, so I subbed half butter, half shortening. I made this for a Colonial Apple Pie, and it was delicious! The 7-Up sounds strange, but you don't taste it at all. It just makes the crust flakey.
Provided by staticat09
Categories Dessert
Time 5m
Yield 1 top and bottom pie crust, 10 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, combine salt and flour.
- Cut in shortening and butter using a pastry cutter until you see pea-sized globs.
- Slowly pour in the 7-UP, and stir to combine.
- Split dough in half, form into rounds, and wrap in plastic wrap.
- Chill in the fridge 30 minutes to an hour before using.
- Use in recipes that call for a single-crust pie.
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.
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.
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
NO FAIL 7-UP PIE CRUST
Learned this from a friend who claimed that her pie crusts always looked like Frankenstien's monster until she tried this wonder recipe!
Provided by Cass2660
Categories Dessert
Time 5m
Yield 1 top and bottom pie crust, 1 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together and roll out on well floured board.
- Press into pie plate and bake at 350F or fill with pie filling.
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EASY FLAKY PIE CRUST - THE GRACIOUS WIFE
From thegraciouswife.com
4.9/5 (35)Calories 291 per servingCategory Dessert
- In a large mixing bowl, cut shortening, butter, and flour together (add salt if you're using). A pastry blender is preferred, but as a newlywed without a well stocked kitchen, I have used a fork with success.
- Then add cold water and stir with a fork until it forms a ball. If there's still flour at the end, add water, a teaspoon at a time. You want the dough to be stiff, not sticky, so be careful not to add too much water.
- Divide in half, and form into discs. (If you're only using half, you can freeze the other half now.) Cover in plastic wrap. Let the dough chill in the refrigerator for at least 30 minutes before rolling out.
- If you need a baked pie shell, bake in a 400°F oven for 14-15 minutes, or until the crust is cooked through and no longer translucent.
NO FAIL PIE CRUST | BUNSEN BURNER BAKERY
From bunsenburnerbakery.com
4.6/5 (65)Category PiesCuisine AmericanTotal Time 45 mins
- Add the flour, salt, and sugar in a large bowl and whisk to combine. (Alternatively: add to the bowl of a food processor and pulse several times to mix.)
- Remove the butter and shortening from the freezer and dice into half-inch size cubes, using a very sharp knife. Add the butter and shortening to the bowl, cutting the butter into the flour mixture using a pastry blender or two knives, continuing until mixture is sandy and butter is the size of peas. (Alternatively: add butter and shortening to food processor and pulse for 10 one-second bursts, until the butter is the size of peas.)
- Add in the cold water and mix together with a fork, until the dough begins to form a ball. (Alternatively: pour into food processor and pulse several times, until the dough begins to form a ball.)
- Remove the dough from the mixing bowl or food processor (it will be very crumbly) and shape into two circles. Wrap in plastic wrap and refrigerate for 30 minutes.
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