Best 3 Most Incredible No Fail Pie Crust Recipes
In the realm of baking, the creation of a perfect pie crust stands as a testament to culinary skill and patience. Achieving a crust that is flaky, tender, and golden brown, yet sturdy enough to hold its shape, presents a rewarding challenge for bakers of all levels. Embark on a journey of discovery as we unveil the secrets behind crafting the most incredible no fail pie crust. Explore the nuances of different flours, fats, and techniques, and unlock the art of creating a flawless pastry 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 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
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!
Tips:
- Use cold ingredients. This will help to keep the butter from melting and make the dough easier to work with.
- Work the dough quickly. Overworking the dough will make it tough.
- Chill the dough before rolling it out. This will help to prevent the dough from shrinking in the oven.
- Use a light touch when rolling out the dough. Pressing too hard will make the dough tough.
- Trim the edges of the dough evenly. This will help to prevent the crust from shrinking in the oven.
- Bake the pie crust at a high temperature. This will help to create a crispy crust.
- Let the pie crust cool completely before filling it. This will help to prevent the crust from becoming soggy.
Conclusion:
Making a perfect pie crust is not difficult, but it does take some practice. By following these tips, you can make a delicious and flaky pie crust that will impress your friends and family.
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