Best 5 Never Fail Pie Crust I Recipes
Welcome to the ultimate guide to creating the perfect "never fail pie crust I". In this article, we will explore the secrets to crafting a flaky, buttery, and flavorful pie crust that will elevate your pies and tarts to new heights. Whether you're a seasoned baker or just starting out, this comprehensive guide will provide you with all the tips, tricks, and techniques you need to master the art of pie crust making. So get ready to impress your family and friends with your culinary skills and indulge in the delightful experience of homemade pies that are sure to become a cherished tradition in your kitchen.
Here are our top 5 tried and tested recipes!
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!
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, NEVER FAIL PIE PASTRY
There is no fear of over-kneading this pastry.
Provided by Elaine
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.7 g, Cholesterol 49.9 mg, Fat 26.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10.3 g, Sodium 135.3 mg, Sugar 0.7 g
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.
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
Tips:
- Use cold ingredients: Cold butter and water help create a flakier crust. If you don't have time to chill your butter, you can freeze it for 15 minutes before using.
- Work quickly: Overworking the dough will make it tough. Once the dough comes together, stop kneading and form it into a ball.
- Chill the dough before rolling: Chilling the dough for at least 30 minutes will make it easier to roll out and prevent it from shrinking in the oven.
- Use a light touch when rolling: Rolling the dough too hard will make it tough. Use a light touch and roll the dough out evenly in all directions.
- Don't overfill the pie: Overfilling the pie will make it difficult to bake evenly and may cause the crust to crack.
- Bake the pie in a preheated oven: A preheated oven will help create a flaky crust.
- Let the pie cool before slicing: Letting the pie cool before slicing will help prevent the filling from running out.
Conclusion:
A perfect pie crust is flaky, tender, and golden brown. With a little practice, you can master the art of making pie crust and create delicious pies that your family and friends will love. Remember to use cold ingredients, work quickly, chill the dough, use a light touch when rolling, and don't overfill the pie. Bake the pie in a preheated oven and let it cool before slicing. With these tips, you'll be able to make perfect pie crust every time.
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