No Fail Pie Crust I Recipes
MOST INCREDIBLE NO FAIL PIE CRUST
This is absolutely the best pie crust I have ever used. It never fails me and always comes out flaky and perfect. This recipe is enough for 2 - 9" crusts.
Provided by Karen..
Categories Pie
Time 10m
Yield 2 9-inch pie crusts, 8-16 serving(s)
Number Of Ingredients 6
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
I found this recipe in a woman's magazine back in the seventies and have used it ever since. It has never failed ME, at any rate. No matter how much this dough is handled it is always flaky and tender even if scraps need to be re-rolled. Be sure to use exact measures, levelling off with a knife. Dough can be left in the refrigerator for up to 3 days. It remains soft and can be taken out and rolled at once, or it can be frozen until ready to use (thaw until soft enough to roll). For a filled pie, bake at temperature indicated in recipe you are using. For unfilled pie, bake at 450 degrees Fahrenheit as directed below. Note that it is suggested you bake a filled pie versus a pie shell on different racks of the oven. The recipe makes five 9-inch pie shells or one shell plus two 2-crust pies. Preparation time includes minimum chilling time of 1/2 hour. Cooking time is for unfilled pie crust only.
Provided by echo echo
Categories Pie
Time 1h5m
Yield 5 crusts
Number Of Ingredients 7
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.
NO FAIL PIE CRUST III
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
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
NO FAIL PIE CRUST I
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
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
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
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.
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