Best 4 No Fail Pie Crust Water Whip Pie Crust Recipes
Have you ever found yourself craving a delicious pie but faced the daunting task of making a flaky, golden crust? If so, you'll appreciate the no-fail water whip pie crust technique. This simple method yields a tender, crispy crust that's perfect for any type of pie, from fruit-filled to savory. Whether you're a seasoned baker or just starting out, this step-by-step guide will walk you through the process of creating a perfect pie crust using the water whip method.
Check out the recipes below so you can choose the best recipe for yourself!
NO FAIL PIE CRUST III
A wonderful pie crust which you just can't mess up on! This recipe makes enough for 4 single crusts.
Provided by Becky
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time P1DT40m
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.
- Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball.
- Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 15.9 g, Cholesterol 48.4 mg, Fat 15.8 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 160.7 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!
NO-FAIL PIE CRUST
Make and share this No-Fail Pie Crust recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 40m
Yield 4 single or two double crusts, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place flour, sugar and salt in a medium/large bowl.
- Add the shortening and"cut" in until the mixture is crumbly and there are no big lumps of fat. Use forks, two knives or a pastry cutter; pea size crumbs please.
- In a small bowl whisk together vinegar, egg and ice water.
- Slowly add to flour mixture with a fork just until all ingredients are coming together and begin to form a ball. At this point I press together to make sure dough is holding together.
- Divide dough into fourths.
- Wrap each one in plastic wrap and refrigerate for 30 minutes or freeze for up to 6 months.
Nutrition Facts : Calories 1270.5, Fat 92.2, SaturatedFat 26.4, Cholesterol 52.9, Sodium 1183.4, Carbohydrate 96.5, Fiber 3.4, Sugar 1.5, Protein 14.5
Tips:
- Use cold ingredients: This will help prevent the gluten in the flour from developing, which will make the crust tough. To chill the butter, cut it into small pieces and freeze for 30 minutes before using. You can also chill the flour by placing it in the freezer for 30 minutes before using.
- Work quickly: Overworking the dough will also make it tough. Once the ingredients are combined, work the dough just until it comes together. If you need to roll out the dough again, chill it for at least 30 minutes before doing so.
- Don't overfill the pie crust: If you overfill the pie crust, the filling will spill out and the crust will become soggy. To prevent this, leave about 1 inch of space around the edge of the pie crust.
- Bake the pie crust for the correct amount of time: If you underbake the pie crust, it will be doughy. If you overbake it, it will be dry and crumbly. The best way to tell if the pie crust is done is to insert a toothpick into the center. It should come out clean.
Conclusion:
Making a perfect pie crust is not difficult, but it does take a little practice. By following these tips and tricks, you can easily make a delicious and flaky pie crust that will impress your family and friends. Here are some additional tips for making the best pie crust:- Use a food processor to cut the butter into the flour. This will make it easier to get a uniform consistency and prevent the butter from getting too warm.
- Chill the dough for at least 30 minutes before rolling it out. This will help prevent the gluten in the flour from developing, which will make the crust tough.
- Roll out the dough on a lightly floured surface. This will prevent the dough from sticking to the surface and make it easier to roll out.
- Bake the pie crust for the correct amount of time. If you underbake the pie crust, it will be doughy. If you overbake it, it will be dry and crumbly. The best way to tell if the pie crust is done is to insert a toothpick into the center. It should come out clean.
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