Never Fail Pie Crust For 6 Crusts Recipes

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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

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. - - - - - - - - - - - - - - - - - -

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

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

NO FAIL PIE CRUST II



No Fail Pie Crust II image

This recipe is both tender and flaky, due to the addition of vinegar and lard.

Provided by Molly

Categories     Desserts     Pies     Pie Crusts     Pastry Crusts

Yield 32

Number Of Ingredients 7

4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons salt
1 ⅔ cups lard
½ cup water
1 egg, beaten
1 tablespoon distilled white vinegar

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.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 12 g, Cholesterol 16 mg, Fat 11 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 163.1 mg, Sugar 0.1 g

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

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

NO FAIL PIE CRUST III



No Fail Pie Crust III image

A wonderful pie crust which you just can't mess up on! This recipe makes enough for 4 single crusts.

Provided by Becky

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time P1DT40m

Yield 24

Number Of Ingredients 6

4 cups all-purpose flour
½ teaspoon salt
2 cups butter
1 egg, lightly beaten
1 teaspoon vinegar
3 fluid ounces cold water

Steps:

  • In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.
  • Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball.
  • Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.

Nutrition Facts : Calories 214.4 calories, Carbohydrate 15.9 g, Cholesterol 48.4 mg, Fat 15.8 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 160.7 mg, Sugar 0.1 g

NEVER FAIL PIE CRUST



Never Fail Pie Crust image

My mom's perfect pie crust receipe. It is easy to roll out, is tender and flaky, and freezes quite well.

Provided by Matthew Dufresne

Categories     Breads

Time 20m

Yield 6 crusts

Number Of Ingredients 8

5 cups flour (or slightly more)
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon brown sugar
1 lb shortening or 1 lb pure lard
1 egg
1 tablespoon vinegar
cold water

Steps:

  • Place a large sieve in a large mixing bowl.
  • Into the sieve place the flour, baking powder, salt, and brown sugar.
  • Sift into bowl.
  • With a pastry blender, cut in the shortening until crumbly and no large bits or shortening remain.
  • In a measuring cup, beat the egg, add the vinegar, and enough cold water to make one cup.
  • Pour over flour mixture, a little at a time, stirring with a fork until the dough begins to stick together.
  • Add more flour, if necessary, and knead a few times right in the bowl until you have a large, smooth ball.
  • Pat firmly into the bowl and lightly mark off six equal portions.
  • With a knife, cut through each portion.
  • Pat into round balls and place in separate plastic bags.
  • Dough will keep in the refrigerator for two weeks, or in the freezer for two months.

NEVER FAIL PIE CRUST FOR 6 CRUSTS



Never Fail Pie Crust for 6 Crusts image

This crust has never let me down no matter what the temp. or humidity in my kitchen. Keeps 3 weeks in frig so it's great to have around the holidys or in the summer when fresh fruit is available. I'm much more likely to throw a pie together if I know all I have to do for a crust is roll it out. Not much more work than a store bought crust but there's no comparison in the quality. Got this recipe from a dear friend's 94 year old mother. Her mother taught her to make crust this way when she was a girl so the recipe's been around a long time, although I'm sure it was made with lard back then and used immediately. This is one of my most prized recipes. Cook time is chill time.

Provided by sugarpea

Categories     Dessert

Time 8h15m

Yield 6 9inch pie crusts

Number Of Ingredients 6

4 cups flour
1 teaspoon salt
2 tablespoons sugar
1 3/4 cups Crisco
2 tablespoons vinegar
1 egg

Steps:

  • Mix flour, salt and sugar.
  • Cut in Crisco until finely mixed (mixture will begin to stick together).
  • In a one cup measuring cup, beat egg; add vinegar; fill to one cup with cold water; add to well in center of flour mixture; mix well (it may be sticky).
  • Lay out a long piece of plastic wrap; pour dough onto center of wrap and form into an even loaf; bring ends of wrap over dough and wrap tightly; store in frig.
  • Crust is better if it stands overnight in the refrigerator.
  • When ready to use, unwrap loaf; score, but do not cut, in half and then score each half into three even slices of dough.
  • Cut off individual crusts as needed, rewrapping unused portion; can be stored in refrigerator up to three weeks.

NEVER FAIL PIE CRUST



Never Fail Pie Crust image

This recipe is one of my Mom's from many years ago. I don't know where she got it, but she swore by it and so do I. Very flaky (or short as my Dad used to say)

Provided by Chef NancyCarol

Categories     Dessert

Time 15m

Yield 2 pie crusts, 6-8 serving(s)

Number Of Ingredients 6

3 cups all-purpose flour
1 1/4 cups shortening
1 teaspoon salt
1 egg (well beaten)
1/4 cup water
1 tablespoon vinegar

Steps:

  • Mix flour, salt and shortening using a pastry blender.
  • Combine the egg, water and vinegar and pour into flour mixture all at once.
  • Combine ingredients with your hands until soft dough forms.
  • Roll out on floured surface.

Nutrition Facts : Calories 617.3, Fat 44.1, SaturatedFat 11, Cholesterol 35.2, Sodium 400.7, Carbohydrate 47.8, Fiber 1.7, Sugar 0.2, Protein 7.5

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