No Fail 7 Up Pie Crust Recipes

7-UP PIE CRUST

Steps:

• In a bowl, combine salt and flour.
• Cut in shortening and butter using a pastry cutter until you see pea-sized globs.
• Slowly pour in the 7-UP, and stir to combine.
• Split dough in half, form into rounds, and wrap in plastic wrap.
• Chill in the fridge 30 minutes to an hour before using.
• Use in recipes that call for a single-crust pie.

NO FAIL 7-UP PIE CRUST

Steps:

• Mix all ingredients together and roll out on well floured board.
• Press into pie plate and bake at 350F or fill with pie filling.

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.

7 UP PIE CRUST RECIPE

Steps:

• In a medium-size mixing bowl, use a whisk to sift together flour and salt.
• Use a pastry cutter, 2 knives or a food processor to cut butter and shortening into flour until it resembles peas.
• Add 7 Up mixing until the dough comes together.
• Turn out onto a lightly floured non-stick surface. Divide in half or into thirds, then form into disks. (You may yield Two 10 inch pie crusts or three 8-9 inch pie crusts, divide according to how you plan on using it.)
• Chill for at least 30 minutes or until firm.
• To use: On a lightly floured non-stick surface, roll chilled dough into desired size. Press into pie plate. Flute edges using thumb and forefinger method or press with the tines of a fork.
• May be blind baked and filled or used as the basis for pies and quiche with baked fillings. (See Cook's note for how to blind bake)

NO FAIL PIE CRUST III

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.