Best 4 Always Perfect Pie Crust Or Pastry Recipes

PERFECT PIE CRUST

Steps:

• Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

NEVER, NEVER FAIL PIE PASTRY

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.

ALWAYS PERFECT PIE CRUST OR PASTRY

Steps:

• In a very large bowl combine flour, sugar, salt and baking powder. Cut in butter leaving pea sized chunks.
• In a 2 cup glass measure whisk water, sour cream, and vinegar; pour, all at once into flour mixture, and quickly distribute. Stop!
• Make sure dough is slightly crumbly. Divide dough mixture into 3 equal portions (about 12 to 13 ounces each) Refrigerate for 2 hours and best overnight (finish by hand). DO NOT OVER MIX- the finished dough should break, not stretch.
• Gently knead in bag to bring dough together. Form into discs.
• Use at once or wrap and store in refrigerator for several days or in freezer for up to 1 month. Thaw overnight in refrigerator if frozen.

ALWAYS PERFECT PIE CRUST

Steps:

• In a bowl, combine flour, shortening and butter, if using, and salt.
• With a pastry blender or two forks or your hands, cut and toss the ingredients until the fat is evenly distributed.
• (Break the fat into pea-size pieces.) In a small bowl or a measuring cup, combine the egg, vinegar and cold water.
• Beat to combine, then add to dry ingredients.
• Mix quickly with a fork with a tossing motion until all the dry ingredients are moistened.
• You can roll this out right away or cover with a damp towel and let it rest in the refrigerator for 20 to 30 minutes.
• It behaves better when cool.
• When ready to roll out, divide the dough into equal parts, depending on the size of the pie pans.
• Roll out on a floured surface with a floured rolling pin.