Kittencals No Fail Buttery Flaky Pie Pastry Crust Recipes

KITTENCAL'S NO-FAIL BUTTERY FLAKY PIE PASTRY/CRUST

Steps:

• Mix both flours, sugar and salt in a large bowl.
• With a pastry cutter cut in the very cold butter and lard until the consistency of tiny peas.
• In a small bowl whisk the egg yolk, vinegar and water.
• Stir the egg/water mixture into the flour mixture until moistened and dough holds together (usually it takes the full amount of water/egg mixture).
• Gather into a ball then divide into two.
• Cover with plastic wrap and store in the fridge for 30 minutes (or the dough may be frozen after the 30 minutes chilling time, just wrap firstly in plastic wrap and then tightly in foil, leave in fridge overnight to defrost).
• PROCESSOR METHOD: whirl the flour, sugar and salt for a couple of seconds.
• In a small bowl mix the egg, vinegar and water together; set aside.
• Add in the partially frozen butter cubes and lard to the flour mixture; pulse until well mixed, then add in the water/egg mixture.
• Process/pulse JUST until the dough holds together (do not over process, or your dough will be tough!).

FLAKY PIE CRUST

Steps:

• Mix flour, sugar and salt with fingers or fork till corse mill.
• Combine two mixtures with fingers or fork just until barely moistened. If you over combine you will make it tough and lose flakiness.
• If it looks under stirred and falls apart then you're there! Tightly wrap it in plastic wrap (it will continue to combine by itself while wrapped) and chill for half hour.
• Flour surfaces before rolling out.

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.

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.

BUTTER FLAKY PIE CRUST

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
• Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

NO-FAIL PIE CRUST

Steps:

• Place flour, sugar and salt in a medium/large bowl.
• Add the shortening and"cut" in until the mixture is crumbly and there are no big lumps of fat. Use forks, two knives or a pastry cutter; pea size crumbs please.
• In a small bowl whisk together vinegar, egg and ice water.
• Slowly add to flour mixture with a fork just until all ingredients are coming together and begin to form a ball. At this point I press together to make sure dough is holding together.
• Divide dough into fourths.
• Wrap each one in plastic wrap and refrigerate for 30 minutes or freeze for up to 6 months.