FOOL PROOF PIE CRUST RECIPE
This Pie Crust is buttery, flaky, delicious, and totally fool proof thanks to a secret ingredient that allows you to roll and re-roll as many times as you need to without losing that perfectly flaky crust.
Provided by Rachel Farnsworth
Categories Dessert
Time 1h30m
Number Of Ingredients 7
Steps:
- In a large bowl, stir together flour, sugar, and salt.
- Cut the butter and shortening into small cubes. Add to the flour mixture as you cut it and toss in the flour so the cubes don't stick together.
- Use a pastry cutter to cut the butter and shortening into the flour, rocking the pastry cutter back and forth, until the mixture is the texture of a coarse meal or sand.
- Mix cold water and chilled vodka together. Slowly pour into the flour mixture (about 1 tablespoon at a time, stirring between additions, until just mixed together. Do not overwork.
- Use your hands to gently press the dough into a ball. Divide dough into two equal pieces. Lay two 12-inch long pieces of plastic wrap onto the countertop. Transfer the dough onto the center of the plastic wrap.
- Flatten each dough ball into a 2-inch disc. Wrap tightly with plastic wrap. Refrigerate for at least 1 hour before rolling. (Discs can be frozen for up to 3 months. Thaw in the fridge overnight before using.)
Nutrition Facts : ServingSize 1 slice, Calories 218 kcal, Carbohydrate 16 g, Protein 2 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 23 mg, Sodium 147 mg, Fiber 1 g, Sugar 2 g
ELSIE'S FOOLPROOF PIE CRUST
Make and share this Elsie's Foolproof Pie Crust recipe from Food.com.
Provided by Wendelina
Categories Dessert
Time 27m
Yield 2 crusts, 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, shortening, sugar and salt with a fork.
- In a seperate bowl, combine vinegar, egg and water.
- Combine all ingredients until moist.
- Chill at least 15 minutes.
- Roll out into 2 circles if using immediately and bake according to pie's directions.
MARTHA STEWARTS FOOLPROOF PIE CRUST
Make and share this Martha Stewarts Foolproof Pie Crust recipe from Food.com.
Provided by Kaccy G.
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Put the flour, salt and sugar into a food processor and pulse once or twice.
- Add the butter and process until the mixture looks grainy.
- Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
- Decant the loose dough onto a piece of plastic wrap.
- Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
- Split into two pieces and wrap each and chill for at least 4 hours before using.
- Dough can be made ahead for up to one week.
RUTH'S GRANDMA'S PIE CRUST
Steps:
- In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
- In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 13.1 g, Cholesterol 5.8 mg, Fat 11.5 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 148 mg, Sugar 1.2 g
PEGGY'S FOOLPROOF PIE CRUST
This is the piecrust recipe that my daughter sent me for the Mile-High Cranberry Apple Pie. It makes a really tasty,kind of cookie-flakey crust. It's winning card is that it is never tough.Baking time is according to the pie you are making.
Provided by Barb G.
Categories Pie
Time 50m
Yield 1 Pie crust, 8-24 serving(s)
Number Of Ingredients 7
Steps:
- Cut shortening and lard into the flour and salt mixture until it is in a small pea sized lumps.
- Combine the egg, ice water,and vingar.
- Lightly fork into the flour/shortening mixture.
- Pat into two balls.
- Wrap in plastic wrap, and refrigerate for awhile.
- Roll out on a well floured surface.
- Makes 1 double pie crust or 2 single pie crust.
- Bake as directed for pie.
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