One Hundred One Year Old Pastry Recipes
100 YEAR-OLD PIE CRUST (PASTRY DOUGH)
This recipe is one for the ages. The crust is flaky and flavorful. Delicious for any kind of pie your heart desires. Makes enough for 4 8-inch pie crusts or about 3 9-inch crusts. Can be used for topping, lattice top, cut-outs, etc.
Provided by Hadice
Categories Dessert
Time 10m
Yield 4 8-inch pie crusts
Number Of Ingredients 6
Steps:
- In a large mixing bowl using a pastry cutter, mix flour, shortening, sugar and salt until crumbly.
- In a separate bowl, mix egg and water. Add to flour mixture using the pastry cutter.
- I have also used a food processor and a dough blade on pulse for each step.
- Cover tightly with plastic and chill until ready to roll out.
ONE-HUNDRED-ONE-YEAR-OLD PASTRY RECIPE
This is an old pie crust recipe, made with egg and vinegar, along with the usual ingredients.
Provided by Marie
Categories Pie Crusts
Yield 16
Number Of Ingredients 6
Steps:
- In a large bowl, mix flour and salt. Cut shortening into the flour until it is the size of peas.
- In a 2 cup measuring cup, beat the egg lightly. Add vinegar, then fill to 1 1/2 cups with cold water.
- Add just enough liquid to flour mixture to hold the dough together. It should be approximately 4 tablespoons. Reserve remaining liquid for your next batch of dough.
- Handle dough as little as possible. Roll out and use as desired.
Nutrition Facts : Calories 188.8 calories, Carbohydrate 14.9 g, Cholesterol 11.6 mg, Fat 13.3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 77.4 mg, Sugar 0.1 g
ONE-HUNDRED-ONE-YEAR-OLD PASTRY RECIPE
This is an old pie crust recipe, made with egg and vinegar, along with the usual ingredients.
Provided by Marie
Categories Pie Crusts
Yield 16
Number Of Ingredients 6
Steps:
- In a large bowl, mix flour and salt. Cut shortening into the flour until it is the size of peas.
- In a 2 cup measuring cup, beat the egg lightly. Add vinegar, then fill to 1 1/2 cups with cold water.
- Add just enough liquid to flour mixture to hold the dough together. It should be approximately 4 tablespoons. Reserve remaining liquid for your next batch of dough.
- Handle dough as little as possible. Roll out and use as desired.
Nutrition Facts : Calories 188.8 calories, Carbohydrate 14.9 g, Cholesterol 11.6 mg, Fat 13.3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 77.4 mg, Sugar 0.1 g
ONE-HUNDRED-ONE-YEAR-OLD PASTRY RECIPE
This is an old pie crust recipe, made with egg and vinegar, along with the usual ingredients.
Provided by Marie
Categories Pie Crusts
Yield 16
Number Of Ingredients 6
Steps:
- In a large bowl, mix flour and salt. Cut shortening into the flour until it is the size of peas.n
- In a 2 cup measuring cup, beat the egg lightly. Add vinegar, then fill to 1 1/2 cups with cold water.n
- Add just enough liquid to flour mixture to hold the dough together. It should be approximately 4 tablespoons. Reserve remaining liquid for your next batch of dough.n
- Handle dough as little as possible. Roll out and use as desired.n
Nutrition Facts : Calories 188.8 calories, Carbohydrate 14.9 g, Cholesterol 11.6 mg, Fat 13.3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 77.4 mg, Sugar 0.1 g
100 YEAR OLD PIE CRUST
Make and share this 100 Year Old Pie Crust recipe from Food.com.
Provided by Chef assig
Categories Dessert
Time 15m
Yield 1-2 singel-double crust, 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix first 3 ingredients plus salt until crumbly.
- Add milk until mixed into dough.
Nutrition Facts : Calories 1515.2, Fat 106.3, SaturatedFat 27.3, Cholesterol 8.5, Sodium 110.7, Carbohydrate 122.1, Fiber 4.2, Sugar 0.4, Protein 18.1
ONE-HUNDRED-ONE-YEAR-OLD PASTRY RECIPE
This is an old pie crust recipe, made with egg and vinegar, along with the usual ingredients.
Provided by Marie
Categories Pie Crusts
Yield 16
Number Of Ingredients 6
Steps:
- In a large bowl, mix flour and salt. Cut shortening into the flour until it is the size of peas.n
- In a 2 cup measuring cup, beat the egg lightly. Add vinegar, then fill to 1 1/2 cups with cold water.n
- Add just enough liquid to flour mixture to hold the dough together. It should be approximately 4 tablespoons. Reserve remaining liquid for your next batch of dough.n
- Handle dough as little as possible. Roll out and use as desired.n
Nutrition Facts : Calories 188.8 calories, Carbohydrate 14.9 g, Cholesterol 11.6 mg, Fat 13.3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 77.4 mg, Sugar 0.1 g
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