Donnas Never Fail Pie Crust Recipes

GRANDMA'S NEVER FAIL PIE CRUST

Steps:

• 1. Mix flour , salt and Crisco shortening together to make a crumb mixture.
• 2. Beat all the wet ingredients well together and add to the crumb mixture ; blend to form a ball ; then divide and roll out to 2 pie crusts.
• 3. You can follow any pie recipe that you are gonna be using but if you want to pre-bake the crust, after you have formed your pie dish with the crust then freeze the crust for at least 30 minutes or until chilled. This will prevent the crust from slip down the sides.
• 4. Preheat your oven to 350°F. After the pie crust has been chilled then line the pie crust with parchment paper or wax paper. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights.
• 5. Bake with weights in the pie for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for another 10 minutes or until the crust is golden.
• 6. Cool completely before filling.
• 7. NOTE : You may need to cover the edges of the pie with aluminum foil or a crust shield if your going to be putting a filled pie back in the oven to keep the edges from getting too dried out and burnt.

NEVER-FAIL PIE CRUST

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.

NO FAIL PIE CRUST I

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.

FOOLPROOF PIE DOUGH

Steps:

• Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
• Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

PERFECT , NEVER FAIL PASTRY CRUST

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.

MOST INCREDIBLE NO FAIL PIE CRUST

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!

NEVER, NEVER FAIL PIE PASTRY

Steps:

• In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
• In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.

DONNA'S NEVER FAIL PIE CRUST

Steps:

• Cream shortening and hot water with mixer.
• Add baking powder, salt and flour, slowly as to not dispense flour over the counter.
• When mixture will stick together, form into a ball. If it's too dry add one tablespoon of hot water at a time until moist but not sticky. If too moist do the same with flour. When the right consistency, divide in half, form ball into a disk, and roll out between two sheets of wax paper until the crust will fit a pie plate. Peal off one piece of the paper and flip over your plate, and peal off the remaining wax paper. Fill the pie shell and repeat the process for the second crust. Fold and crimp edge of crust. Slit top, add a few dabs of butter and then sprinkle sugar over the crust.
• Preheat oven to 400 degrees, baking pie for 15 minutes. Turn down to 350 degrees and bake for an additional 45 minutes. Cool. Serve warm.