Never Fail Pastry Recipes

PERFECT , NEVER FAIL PASTRY CRUST

Perfect , Never Fail Pastry Crust image

I used to call my MIL the "Queen of Pies" as she would serve 2 different pies EVERY night for dinner. So...when I married her son and felt that I had to make pies... I was quite intimidated by trying to keep up to her standards. This recipe gave me enough confidence that even she gave me the "nod"!!! Obviously with practice, I have got better over the years....but this recipe was very forgiving to me when I first started out making pies!!!!

Provided by Abby Girl

Categories Dessert

Time 20m

Yield 3 small 2 crust pies or 2 large pie, 1 pie shell

Number Of Ingredients 8

Ingredients

5 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1 lb shortening, chilled (Tenderflake)
1 egg
1 tablespoon vinegar
ice cold water

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.

Nutrition Facts : Calories 2137.3, Fat 154.9, SaturatedFat 38.6, Cholesterol 70.5, Sodium 923.8, Carbohydrate 163.7, Fiber 5.6, Sugar 4.9, Protein 23.6

NEVER, NEVER FAIL PIE PASTRY

Never, Never Fail Pie Pastry image

There is no fear of over-kneading this pastry.

Provided by Elaine

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Yield 8

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1 teaspoon white sugar
¼ teaspoon salt
1 teaspoon baking powder
1 cup lard
⅓ cup cold water
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar

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.

Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.7 g, Cholesterol 49.9 mg, Fat 26.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10.3 g, Sodium 135.3 mg, Sugar 0.7 g

NEVER-FAIL PIE CRUST

Never-Fail Pie Crust image

Even novice bakers who normally shy away from homemade pie pastry can't go wrong with this recipe. It's so easy to roll out and produces a tender, flaky crust every time.-Ruth Gritter, Grand Rapids, Michigan

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 2 (9-inch crusts).

Number Of Ingredients 5

Ingredients

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
1/3 cup milk
1 tablespoon white vinegar

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.

Nutrition Facts : Calories 133 calories, Fat 8g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 150mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

NO FAIL PIE CRUST I

No Fail Pie Crust I image

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

Ingredients

2 ½ cups all-purpose flour
1 cup shortening
¼ teaspoon salt
1 egg
¼ cup cold water
1 tablespoon distilled white vinegar

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

NEVER FAIL PIE CRUST

Never Fail Pie Crust image

Make and share this Never Fail Pie Crust recipe from Food.com.

Provided by tranch

Categories Pie

Yield 4 8-9 inch crusts

Number Of Ingredients 8

Ingredients

4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1 3/4 cups vegetable shortening
1 egg
1 teaspoon cider vinegar
1/2 cup ice water

Steps:

In a large mixer bowl combine the flour, baking powder, salt and sugar.
Add the shortening and beat until mixture is crumbly, about 2 minutes.
In a small bowl beat the egg well and add the vinegar and water.
Pour over flour and beat until well combined, about 1 minute. Form dough into 4 balls, wrap in plastic and refrigerate overnight. - - - - - - - - - - - - - - - - - -

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BAKEPROOF: NEVER-FAIL SHORTCRUST PASTRY : SBS FOOD

From sbs.com.au
Estimated Reading Time 4 mins

Keep cool. Always keep everything as cool as possible – ingredients, utensils and hands. If you have warm hands (lucky you in this weather), you’ll need to put them under cold running water for a minute before rubbing in the butter.
Don't get too involved. Handle the pastry as little as possible when mixing and rolling. Overworking the pastry will develop the gluten in the flour, which will make the pastry hard to roll.
Give your digits a workout. Use your fingertips when rubbing in the butter by hand. Don’t use the palms of your hands, as this this is the warmest part and will melt the butter.
Each batch is unique. Different batches of flour will absorb different amounts of liquid. You may need to add a little more water, or sometimes a little less, than the recipe states, as the quantity needed will vary slightly depending on the batch of flour and how absorbent it is.
Always rest the pastry. Place the pastry in the fridge, both before rolling and before baking to help any gluten that has developed during mixing relax, and to set the butter.
Roll in one direction. Roll the pastry in one direction at a time, starting near the centre, to prevent it from being overstretched (which will cause it to shrink considerably when baked).
No grease needed. There is no need to grease your tin before baking. The high butter content in the pastry will stop your tart or pie from sticking.
Blind bake to prevent soggy pastry. Wet fillings will stop pastry from cooking through and becoming crisp. Partially or fully blind bake your pastry case (depending on the recipe) before adding any type of wet filling.
Add some weight. Use pastry weights, dried beans or uncooked rice grains when blind baking. The weight of any of these will help to stop the pastry base from lifting away from the base of the tin, stop the sides from shrinking and give the case an even shape.
Practice makes perfect! The more you do it, the more you’ll get a feel for the texture and consistency of good pastry. So keep on rolling. Shortcrust pastry recipes.

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