Best 4 No Fail Pastry Recipes
Have you ever tried baking a pastry only to end up with a dry, crumbly, or uncooked mess? If so, you're not alone. Baking pastries can be tricky, but it doesn't have to be. In this article we'll show you how to make a perfect no-fail pastry every time. We'll provide you with detailed instructions and tips to help you create a variety of delicious pastries, from flaky croissants to buttery pie crusts. So get ready to impress your friends and family with your amazing baking skills!
Let's cook with our recipes!
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
PERFECT , NEVER FAIL PASTRY CRUST
I used to call my MIL the "Queen of Pies" as she would serve 2 different pies EVERY night for dinner. So...when I married her son and felt that I had to make pies... I was quite intimidated by trying to keep up to her standards. This recipe gave me enough confidence that even she gave me the "nod"!!! Obviously with practice, I have got better over the years....but this recipe was very forgiving to me when I first started out making pies!!!!
Provided by Abby Girl
Categories Dessert
Time 20m
Yield 3 small 2 crust pies or 2 large pie, 1 pie shell
Number Of Ingredients 8
Steps:
- Mix flour, baking powder and salt together. Cut in the Tenderflake.
- Mix the egg in a one cup measuring cup. Add the vinegar and fill with the ice water to 1 cup.
- Add the liquid mixture to the flour mixture and incorporate into a ball -- trying to handle the dough as little as possible.
- Chill for 1 to 2 hours in a fridge.
Nutrition Facts : Calories 2137.3, Fat 154.9, SaturatedFat 38.6, Cholesterol 70.5, Sodium 923.8, Carbohydrate 163.7, Fiber 5.6, Sugar 4.9, Protein 23.6
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:
- Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around in the middle of the recipe.
- Measure your ingredients accurately: Baking is a science, and precise measurements are essential. Use a kitchen scale to measure your ingredients whenever possible, and make sure your measuring cups and spoons are accurate.
- Use fresh ingredients: The quality of your ingredients will have a big impact on the final product. Whenever possible, use fresh, high-quality ingredients.
- Don't overmix your batter or dough: Overmixing can lead to tough, dense baked goods. Mix your batter or dough just until the ingredients are combined.
- Bake your pastries at the correct temperature: The temperature of your oven will also affect the final product. Make sure your oven is preheated to the correct temperature before you start baking.
- Let your pastries cool completely before serving: This will help them to set properly and develop their full flavor.
Conclusion:
Baking can be a challenging but rewarding experience. By following these tips, you can increase your chances of success in the kitchen. With a little practice, you'll be able to create delicious pastries that will impress your family and friends.
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