No Fail Pie Crust Recipe 455

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.

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.

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.

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.

Steps:

• In a food processor, pulse the flour and salt 5 or 6 times to fluff up the flour with air. Add the butter and pulse until the mixture resembles coarse crumbs. Do not overmix. Add the ice water and process by pulsing until the mixture just starts to stick together (if processed too much, the dough won't be flaky).
• Divide the dough in half and flatten slightly into 2 disks. Flour the dough a little and place each disk between 2 pieces of waxed paper. Wrap well with plastic wrap and refrigerate for 1 hour or more, until ready to use. Place 1 disk on a lightly floured surface. Roll the dough into a circle about 2 inches larger than the pie pan. This dough is easy to roll out thinly.
• To prevent cracks or tears, lift the dough by rolling it back onto the rolling pin, then roll it over your dish. Gently press the dough into the bottom of the pie pan. Fill the pie with the filling of your choice. Roll the second crust and place over the filling. Press the edges together and flute by pinching the dough together with 2 fingers. Cover the edges of the crust with strips of aluminum foil to prevent the crust from getting too brown. Remove the foil during the last 5 to 10 minutes of baking.
• For a prebaked bottom crust, preheat the oven to 350°F. Prick the bottom and sides of the crust with a fork. Bake for about 10 minutes, or until lightly browned. Cool before filling.

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!