No Fail Tart Crust Recipe 465

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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 BUTTER TART CRUST



No-Fail Butter Tart Crust image

This cookie-like crust is perfect for custard or fresh fruit fillings that don't need further cooking, such as this combination of peaches and mascarpone cheese. I usually make this dough in a stand mixer. If using a hand mixer, you'll need to mix the ingredients a little longer to get the results described. The extra mixing won't hurt this very forgiving dough.

Provided by Elinor Klivans

Categories     Dessert

Yield Yields one 11-inch crust.

Number Of Ingredients 8

4-1/2 oz. (1 cup) all-purpose flour
1 oz. (1/4 cup) cake flour; more for dusting
2 oz. (2/3 cup) confectioners' sugar
3 Tbs. ground blanched almonds
1/2 tsp. baking powder
1/4 tsp. salt
4 oz. (8 Tbs.) chilled unsalted butter, cut into 8 pieces
1 large chilled egg, lightly beaten

Steps:

  • Make the dough-In a large, deep bowl, mix the flours, sugar, almonds, baking powder, and salt. Add the butter and beat with an electric mixer with the whisk attachment on low speed until most of the butter is the size of peas, about 1 1/2 minutes. The mixture will look crumbly, and the crumbs will vary in size. Add the egg; mix until the dough is smooth and just comes away from the sides of the bowl, about 30 seconds; you should see distinct flecks of butter. Shape the dough into a 6-inch disk, wrap it in plastic, and chill for at least 1 hour before rolling it out.
  • Roll out the dough-Lightly butter an 11-inch fluted tart pan. Lightly dust the work surface and rolling pin with cake flour. Roll the chilled dough into a 14-inch round about 3/16 inch thick. Lift and turn the dough several times as you roll to prevent sticking; dust the surface and the rolling pin with flour as needed. Use a dough scraper or a spatula to loosen the rolled dough; carefully roll it up around the rolling pin. Unroll the dough onto the prepared pan and gently fit it into the pan. Trim the edges, leaving a 1/2-inch overhang. Fold the overhang over itself and press it against the sides of the pan to reinforce the sides of the tart shell. Chill for at least 30 minutes before baking. (The tart shell can be wrapped in plastic and then in foil and frozen for up to 2 months.)
  • Blind-bake the crust-Heat the oven to 400°F. Cover the chilled tart shell, including its edges, with a double thickness of foil. (You don't need to prick the crust first.) Fill the tart with dried beans, rice, or pie weights, and bake for 15 minutes. Remove the weights and the foil. Reduce the temperature to 350° and bake until the edges of the tart shell are lightly browned and beginning to pull away from the sides of the pan and the crust is golden, 12 to 15 minutes (Begin checking at 12 minutes.) Cool on a wire rack in the tart pan before unmolding and filling.

Nutrition Facts : Calories 150 kcal, Fat 80 kcal, SaturatedFat 5 g, TransFat 10 g, Carbohydrate 15 g, Fiber 1 g, Protein 2 g, Cholesterol 40 mg, Sodium 60 mg, UnsaturatedFat 4 g

MOST INCREDIBLE NO FAIL PIE CRUST



Most Incredible No Fail Pie Crust image

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

3 cups flour
1 cup shortening
1/2 teaspoon salt
1 large egg, beaten
5 tablespoons cold water
1 teaspoon vinegar

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



No-Fail Pie Crust image

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

4 cups flour
1 tablespoon sugar
2 teaspoons salt
1 3/4 cups shortening (NOT refrigerated, don't use oil, lard, margarine or butter)
1/2 cup water
1 tablespoon white vinegar or 1 tablespoon cider vinegar
1 large egg

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



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

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

NO-FAIL PIE CRUST



No-Fail Pie Crust image

Make and share this No-Fail Pie Crust recipe from Food.com.

Provided by Diana Adcock

Categories     Pie

Time 40m

Yield 4 single or two double crusts, 4 serving(s)

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 1270.5, Fat 92.2, SaturatedFat 26.4, Cholesterol 52.9, Sodium 1183.4, Carbohydrate 96.5, Fiber 3.4, Sugar 1.5, Protein 14.5

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     Pastry Pie 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.n
  • 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.n
  • Wrap with plastic and chill in a refrigerator until ready to prepare.n

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 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     Pastry Pie 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.n
  • 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.n
  • Wrap with plastic and chill in a refrigerator until ready to prepare.n

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

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