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 PIE CRUST III
A wonderful pie crust which you just can't mess up on! This recipe makes enough for 4 single crusts.
Provided by Becky
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time P1DT40m
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.
- Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball.
- Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 15.9 g, Cholesterol 48.4 mg, Fat 15.8 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 160.7 mg, Sugar 0.1 g
AMISH NEVER FAIL PIE CRUST
I've had this recipe for a long time. It's the only crust my wife asks for whether I'm making pot pies, fruit pies or turnovers. It makes awesome homemade Hot Pockets too. You can substitute whole wheat flour for all or some of the AP flour. This is enough for a 9 inch 2 crust pie, two 9 inch single crust pies or 10-12 hot pockets. You can double the recipe if you have a really big mixing bowl for OAMC.
Provided by PAUL P.
Categories < 15 Mins
Time 5m
Yield 2 pie crusts, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Blend flour, sugar and salt.
- Cut in Crisco to pea sized pieces.
- Mix together egg, water and vinegar.
- Add to flour.
- Mix until moistened and a soft dough forms.
- Refrigerate for at least 1 hour before rolling.
- This will keep in the refrigerator for up to a week and will be easy to roll.
Nutrition Facts : Calories 582.9, Fat 39.7, SaturatedFat 12, Cholesterol 26.4, Sodium 446.4, Carbohydrate 49.3, Fiber 1.7, Sugar 1.8, Protein 7.2
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!
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
NO-FAIL PIE CRUST
I found this recipe in a woman's magazine back in the seventies and have used it ever since. It has never failed ME, at any rate. No matter how much this dough is handled it is always flaky and tender even if scraps need to be re-rolled. Be sure to use exact measures, levelling off with a knife. Dough can be left in the refrigerator for up to 3 days. It remains soft and can be taken out and rolled at once, or it can be frozen until ready to use (thaw until soft enough to roll). For a filled pie, bake at temperature indicated in recipe you are using. For unfilled pie, bake at 450 degrees Fahrenheit as directed below. Note that it is suggested you bake a filled pie versus a pie shell on different racks of the oven. The recipe makes five 9-inch pie shells or one shell plus two 2-crust pies. Preparation time includes minimum chilling time of 1/2 hour. Cooking time is for unfilled pie crust only.
Provided by echo echo
Categories Pie
Time 1h5m
Yield 5 crusts
Number Of Ingredients 7
Steps:
- In a large bowl, stir together the flour, sugar and salt with a fork.
- Cut in the shortening with a fork until crumbly.
- In a small bowl, beat together the water, vinegar and egg; add to the flour mixture.
- Stir until all ingredients are moistened.
- Divide dough into 5 portions and, with hands, shape each into a flat round patty ready for rolling.
- Wrap each patty in plastic or waxed paper and chill at least 1/2 hour.
- When you are ready to use the pie crust, lightly flour both sides of the patty and roll out on a lightly floured board or pastry cloth.
- Keeping the pastry round, roll, from the center, to a 1/8-inch thickness into a circle 2 inches larger than the top of the pie pan.
- Fold in halves or quarters, transfer to the pie pan, unfold and fit in loosely.
- Press with fingers to remove air pockets.
- Fill the crust.
- Place the other crust on top; flute edges with a fork and place decorative slits in top of crust to allow steam to escape.
- Bake as directed in the pie recipe you are following.
- Bake pie on the LOWEST rack in oven to prevent bottom crust becoming soggy.
- FOR A PRE-BAKED UNFILLED PIE SHELL:.
- Prick the bottom and sides of a pastry lined pie pan with a fork.
- Bake on the CENTER rack in a preheated 450 degree Fahrenheit oven 12 to 15 minutes, or until golden brown (a metal pan will take longer than glass).
- Cool on a wire rack (the shell will shrink and edges pull away from pan).
- Fill as desired.
More about "no fail pie crust recipes"
NO-FAIL BUTTER PIE CRUST RECIPE - FOODIECRUSH
From foodiecrush.com
4.8/5 (32)Category DessertCuisine AmericanCalories 1480 per serving
- In the bowl of a food processor, add the flour, sugar, salt, and baking powder and pulse 2-3 times to blend. Add the butter, separating the pieces if they’re stuck together, and toss them with the flour mixture. Pulse the flour mixture until there is a mixture of almond/walnut-size pieces and pea-size pieces, about 7-10 pulses. Drizzle the cold water over the butter-flour mixture and pulse 3-4 more times.
- Pull one of the dough pucks from the refrigerator and place on the countertop sprinkled with flour and sprinkle the dough with a bit of flour too. Rub some flour on the rolling pin then rap the dough with the rolling pin 6-8 times to soften it. Flip the dough over, lightly dust it with flour and rap the dough again, this time in the opposite direction.
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.
PERFECT PIE CRUST RECIPE - HOW TO MAKE FLAKY PIE CRUST …
From thepioneerwoman.com
NO-ROLL PIE CRUST RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
NO FAIL, SOUR CREAM PIE CRUST RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EASY FLAKY PIE CRUST - THE GRACIOUS WIFE
From thegraciouswife.com
EASY NO-FAIL PIE CRUST RECIPE - BAKER RECIPES®
From bakerrecipes.com
TOP 40 PIE CRUST RECIPE WITH SUGAR RECIPES
From mlarakewong.jodymaroni.com
THE BEST BUTTER PIE CRUST ~ FLAKY & SO EASY! • FIVEHEARTHOME
From fivehearthome.com
TOP 50 FLAKIEST PIE CRUST RECIPE RECIPES
From alhikmahfm.dixiesewing.com
FOOLPROOF PIE CRUST {FLAKY, NO-FAIL RECIPE} - COPY ME THAT
From copymethat.com
GRANDMA'S PERFECT PIE CRUST | THE RECIPE CRITIC
From therecipecritic.com
NO FAIL PIE CRUST RECIPE WITH BUTTER | ADVENTURES OF MEL
From adventuresofmel.com
NO FAIL PIE CRUST (COLD WATER PASTRY) - FOOD MEANDERINGS
From foodmeanderings.com
5-MINUTE NO FAIL FLAKY PIE CRUST RECIPE | JENNA KATE AT HOME
From food.jennakateathome.com
TOP 49 CLASSIC PIE CRUST RECIPE EP 209 RECIPES
From exnavalcadet.qualitypoolsboulder.com
OIL PIE CRUST RECIPE - THE SPRUCE EATS
From thespruceeats.com
PIONEER WOMAN PIE CRUST RECIPE WITH VINEGAR RECIPES
From essentsoft.keystoneuniformcap.com
TOP 43 DIAMOND NUT PIE CRUST RECIPES
From nyamaneilang.coolfire25.com
WHAT IS THE SECRET TO PERFECT FLAKY PIE CRUST? - PIE LADY BAKES
From pieladybakes.com
#time-to-make #course #preparation #pies-and-tarts #desserts #pies #crusts-pastry-dough-2 #dietary #number-of-servings #4-hours-or-less
You'll also love