Best 6 Barbs Favorite Never Fail Pie Crust Recipes
Welcome to the ultimate guide to creating the perfect pie crust, inspired by Barb's favorite never-fail recipe! Whether you're a seasoned baker or just starting out, this detailed guide will equip you with all the knowledge and techniques needed to achieve a flaky, tender, and flavorful pie crust every time. Get ready to embark on a culinary journey that will elevate your pies to new heights of deliciousness.
Check out the recipes below so you can choose the best recipe for yourself!
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
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 II
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
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
NEVER FAIL PIE CRUST
Make and share this Never Fail Pie Crust recipe from Food.com.
Provided by tranch
Categories Pie
Yield 4 8-9 inch crusts
Number Of Ingredients 8
Steps:
- In a large mixer bowl combine the flour, baking powder, salt and sugar.
- Add the shortening and beat until mixture is crumbly, about 2 minutes.
- In a small bowl beat the egg well and add the vinegar and water.
- Pour over flour and beat until well combined, about 1 minute. Form dough into 4 balls, wrap in plastic and refrigerate overnight. - - - - - - - - - - - - - - - - - -
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.
BARB'S FAVORITE NEVER FAIL PIE CRUST
This has been in my recipe box for years. It is the only pie crust recipe that I trust to never fail and the only one I use in anything I bake that requires pie crust dough. DO NOT use any milk that is richer than whole, i.e. 1/2 & 1/2 or cream, it will cause the crust to slide down the sides of the pan during baking as it will be tooooooo short.
Provided by Barbara Eaton @raeofsunshine
Categories Pies
Number Of Ingredients 5
Steps:
- Mix the flour and salt in a bowl.
- Cut in the shortening until the size of small peas. (I do this using my hands for better control)
- Add the vinegar to the milk and IMMEDIATLY combine with the flour mixture.
- Mix, with your hands, until the dough holds together.
- Roll out to desired size and proceed according to your pie recipe.
- For single crust pies, bake at 350 degrees until golden.
Tips:
- Use a food processor to make the pie crust dough. This will help to ensure that the dough is evenly mixed and that the butter is properly incorporated.
- If you don't have a food processor, you can use a pastry blender or two forks to mix the dough. Just be sure to work quickly so that the butter doesn't start to melt.
- Use ice water to make the pie crust dough. This will help to keep the dough cold and prevent it from becoming tough.
- Roll out the pie crust dough on a lightly floured surface. This will help to prevent the dough from sticking.
- If the dough is too sticky, you can add a little more flour. However, be careful not to add too much flour, or the dough will become tough.
- Once the pie crust dough is rolled out, trim the edges and transfer it to a pie plate. Be sure to press the dough into the corners and sides of the pie plate.
- Bake the pie crust according to the recipe directions. This will vary depending on the type of pie you are making.
Conclusion:
Making a pie crust from scratch can be a daunting task, but it's definitely worth it. With a little practice, you'll be able to make a perfect pie crust every time. Just remember to use cold ingredients, work quickly, and don't overmix the dough. And most importantly, have fun! Baking should be enjoyable, so relax and let your creativity flow.
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