Mama Lulus No Fail Pie Crust Recipes

AMISH NEVER FAIL PIE CRUST

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.

MAMA'S OLD FASHIONED PIE CRUST

Steps:

• 1. In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands or pastry cutter, add butter and toss until just coated. Cut butter into flour mixture until butter is in butterbean sized pieces and comes together in 1 inch clumps when squeezed, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute.
• 2. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being grizzly sticky mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed.
• 3. Lord don't mash the dough to death or it will be tougher than an ex con. Gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.
• 4. If it seems to be a bit warmer than it should when rolling, stop, put everything in the fridge for about 15 minutes. Then start again.

MAMA LULU'S NO FAIL PIE CRUST

Steps:

• Add all ingredients except water in a bowl and mix by hand or with a pastry cutter. or in a mixer using a dough hook. Add cold water slowly. Do Not Overwork, dough will become tough. dough will have an almost flakey consistency.
• separate into two equal sized pieces. roll into balls and wrap in Saran Wrap. let cool in fridge.
• Roll out between 2 sheets of wax paper.
• place in pie pan.
• add filling. (with some custard fillings pie crust should be blind baked at 450 degrees for about 12-15 minutes before adding the filling).
• bake at 450 degrees until crust is a gold brown.
• Yields crust for one 2-crust 9" pie. or two 1-crust 9" pies.

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.

GRANDMA FLORIDA'S NO FAIL PIE CRUST

Steps:

• Combine all ingredients in a bowl & mix together. Divide into two crusts. You can use, refrigerate or freeze them. Enjoy!

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!

NO-FAIL PIE CRUST

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.

MOM'S PIE CRUST

Steps:

• Combine flour and sugar into the bowl of an electric mixer. Cut butter into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
• With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
• Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.

NO FAIL PIE CRUST II

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.

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.