Best 5 Never Fail Pie Crust Ii Recipes
Creating a perfect pie crust is an art form that requires skill, precision, and the right recipe. Whether you're a seasoned baker or just starting out, finding the best recipe for "never fail pie crust II" can be a daunting task. With so many variations and techniques available, it can be difficult to know where to begin. In this article, we will guide you through the process of finding the best recipe for your needs, taking into account factors such as skill level, available ingredients, and desired results. We will also provide tips and tricks to help you achieve pie crust perfection every time.
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
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 II
Make and share this Never Fail Pie Crust II recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Pie
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg in measuring cup.
- Add cold water to measure 1 cup.
- Add 1 tbsp vinegar.
- Put dry ingredients in processor.
- Add liquid, about 1/4 cup while processing til mixture forms a lump.
- Let rest for 30 minutes or more. Make pie crusts as usual.
- I usually roll out on plastic wrap.
Nutrition Facts : Calories 1646.6, Fat 116.3, SaturatedFat 29, Cholesterol 46.5, Sodium 1185.8, Carbohydrate 131.2, Fiber 4.6, Sugar 0.5, Protein 19.3
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:
- Always use cold butter and shortening. This will help keep the crust flaky.
- Work the butter and shortening into the flour until the mixture resembles coarse crumbs. Do not overmix, as this will make the crust tough.
- Add just enough water to hold the dough together. Over-hydrating the dough will make it sticky and difficult to work with.
- Chill the dough for at least 30 minutes before rolling it out. This will help prevent the dough from shrinking in the oven.
- Roll out the dough on a lightly floured surface. Use a rolling pin to roll the dough out evenly, starting from the center and working your way out.
- Transfer the dough to a pie plate and trim the edges. Fold the edges under and crimp them to seal the crust.
- Bake the pie crust according to the recipe instructions. Use a pie shield or foil to prevent the edges of the crust from over-browning.
Conclusion:
With these tips in mind, you'll be able to make a perfect pie crust every time. So go ahead and experiment with different recipes and flavors. The possibilities are endless!
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