Best Barbs Favorite Never Fail Pie Crust Recipes

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NO-FAIL PIE CRUST



No-Fail Pie Crust image

I found this recipe in a woman's magazine back in the seventies and have used it ever since. It has never failed ME, at any rate. No matter how much this dough is handled it is always flaky and tender even if scraps need to be re-rolled. Be sure to use exact measures, levelling off with a knife. Dough can be left in the refrigerator for up to 3 days. It remains soft and can be taken out and rolled at once, or it can be frozen until ready to use (thaw until soft enough to roll). For a filled pie, bake at temperature indicated in recipe you are using. For unfilled pie, bake at 450 degrees Fahrenheit as directed below. Note that it is suggested you bake a filled pie versus a pie shell on different racks of the oven. The recipe makes five 9-inch pie shells or one shell plus two 2-crust pies. Preparation time includes minimum chilling time of 1/2 hour. Cooking time is for unfilled pie crust only.

Provided by echo echo

Categories     Pie

Time 1h5m

Yield 5 crusts

Number Of Ingredients 7

4 cups flour
1 tablespoon sugar
2 teaspoons salt
1 3/4 cups shortening (NOT refrigerated, don't use oil, lard, margarine or butter)
1/2 cup water
1 tablespoon white vinegar or 1 tablespoon cider vinegar
1 large egg

Steps:

  • In a large bowl, stir together the flour, sugar and salt with a fork.
  • Cut in the shortening with a fork until crumbly.
  • In a small bowl, beat together the water, vinegar and egg; add to the flour mixture.
  • Stir until all ingredients are moistened.
  • Divide dough into 5 portions and, with hands, shape each into a flat round patty ready for rolling.
  • Wrap each patty in plastic or waxed paper and chill at least 1/2 hour.
  • When you are ready to use the pie crust, lightly flour both sides of the patty and roll out on a lightly floured board or pastry cloth.
  • Keeping the pastry round, roll, from the center, to a 1/8-inch thickness into a circle 2 inches larger than the top of the pie pan.
  • Fold in halves or quarters, transfer to the pie pan, unfold and fit in loosely.
  • Press with fingers to remove air pockets.
  • Fill the crust.
  • Place the other crust on top; flute edges with a fork and place decorative slits in top of crust to allow steam to escape.
  • Bake as directed in the pie recipe you are following.
  • Bake pie on the LOWEST rack in oven to prevent bottom crust becoming soggy.
  • FOR A PRE-BAKED UNFILLED PIE SHELL:.
  • Prick the bottom and sides of a pastry lined pie pan with a fork.
  • Bake on the CENTER rack in a preheated 450 degree Fahrenheit oven 12 to 15 minutes, or until golden brown (a metal pan will take longer than glass).
  • Cool on a wire rack (the shell will shrink and edges pull away from pan).
  • Fill as desired.

MOST INCREDIBLE NO FAIL PIE CRUST



Most Incredible No Fail Pie Crust image

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

3 cups flour
1 cup shortening
1/2 teaspoon salt
1 large egg, beaten
5 tablespoons cold water
1 teaspoon vinegar

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 I



No Fail Pie Crust I image

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

2 ½ cups all-purpose flour
1 cup shortening
¼ teaspoon salt
1 egg
¼ cup cold water
1 tablespoon distilled white vinegar

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

BARB'S FAVORITE NEVER FAIL PIE CRUST



Barb's Favorite Never Fail Pie Crust image

This has been in my recipe box for years. It is the only pie crust recipe that I trust to never fail and the only one I use in anything I bake that requires pie crust dough. DO NOT use any milk that is richer than whole, i.e. 1/2 & 1/2 or cream, it will cause the crust to slide down the sides of the pan during baking as it will...

Provided by Barbara Eaton

Categories     Pies

Time 10m

Number Of Ingredients 5

2 c flour
1 tsp salt
1 c shortening
1 Tbsp vinegar
1/3 c milk

Steps:

  • 1. Mix the flour and salt in a bowl.
  • 2. Cut in the shortening until the size of small peas. (I do this using my hands for better control)
  • 3. Add the vinegar to the milk and IMMEDIATLY combine with the flour mixture.
  • 4. Mix, with your hands, until the dough holds together.
  • 5. Roll out to desired size and proceed according to your pie recipe.
  • 6. For single crust pies, bake at 350 degrees until golden.

NEVER FAIL PIE CRUST



Never Fail Pie Crust image

My mom's perfect pie crust receipe. It is easy to roll out, is tender and flaky, and freezes quite well.

Provided by Matthew Dufresne

Categories     Breads

Time 20m

Yield 6 crusts

Number Of Ingredients 8

5 cups flour (or slightly more)
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon brown sugar
1 lb shortening or 1 lb pure lard
1 egg
1 tablespoon vinegar
cold water

Steps:

  • Place a large sieve in a large mixing bowl.
  • Into the sieve place the flour, baking powder, salt, and brown sugar.
  • Sift into bowl.
  • With a pastry blender, cut in the shortening until crumbly and no large bits or shortening remain.
  • In a measuring cup, beat the egg, add the vinegar, and enough cold water to make one cup.
  • Pour over flour mixture, a little at a time, stirring with a fork until the dough begins to stick together.
  • Add more flour, if necessary, and knead a few times right in the bowl until you have a large, smooth ball.
  • Pat firmly into the bowl and lightly mark off six equal portions.
  • With a knife, cut through each portion.
  • Pat into round balls and place in separate plastic bags.
  • Dough will keep in the refrigerator for two weeks, or in the freezer for two months.

BACK IN TIME BAKED APPLES WITH VANILLA SAUCE



Back in Time Baked Apples with Vanilla Sauce image

Wow, this apple dumpling is great! The crust Barbara recommends is light and delicate with a warm cinnamon-filled baked apple inside. What really makes this recipe special is the vanilla sauce. If you make all 12 apples, I would take Barbara's advice and double the recipe for the sauce. It's thick, creamy and a great complement...

Provided by Barbara Eaton

Categories     Fruit Desserts

Time 2h15m

Number Of Ingredients 17

VANILLA SAUCE
2 c milk
1 c sugar
pinch of salt
2 Tbsp cornstarch
1 egg
1 tsp vanilla extract
CINNAMON SUGAR MIXTURE
3/4 c sugar
1 1/2 tsp cinnamon
EGG WASH
1 egg
2 Tbsp water
pinch of salt
APPLE DUMPLINGS
2 batches of Barb's Favorite Never Fail Pie Crust or enough crust for 2 double crust pies
12 apples, medium (Cortland or Jonathans work well)

Steps:

  • 1. VANILLA SAUCE: Bring milk to a boil in a large saucepan. (This will increase in volume while cooking so use a pan that is twice the size you think you need)
  • 2. Combine the sugar, salt, cornstarch and egg until well mixed.
  • 3. Remove milk from the stove and add the sugar mixture stirring with a wire whisk until completely blended. Return to heat, medium, and boil for 5 minutes stirring constantly.
  • 4. Remove from heat and stir in vanilla. Serve sauce warm over apple dumplings. (My bet is you will start doubling this part of the recipe, there can never be too much vanilla sauce.)
  • 5. CINNAMON SUGAR MIXTURE: Combine cinnamon and sugar until well mixed.
  • 6. EGG WASH: Beat egg, water and salt together with wire whisk until well blended.
  • 7. APPLE DUMPLINGS: Roll out dough using either Barb's Favorite Never Fail Pie Crust or your favorite dough recipe, to a rectangle measuring 24 x 18 inches and cut into 12 6 x 6 inch squares.
  • 8. Put one peeled and cored apple in the center of each square.
  • 9. Pour 1/12 of cinnamon sugar mixture into the cored out center of each apple. (That's about 3 teaspoons each).
  • 10. Cover the apples over by bringing the four corners of the square together and sealing by pressing with your hands. Brush with egg wash.
  • 11. Place on a greased sheet pan (I use Pam for this), with the folded corners side up.
  • 12. Bake in a preheated 450 degree oven for 15 minutes. Then turn the heat to 400 degrees and continue to bake an additional 30 minutes or until apples are tender. (To avoid breaking the crust I use a bamboo skewer to check the apples. They should be easy to pierce when done.)

NO FAIL PIE CRUST II



No Fail Pie Crust II image

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

4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons salt
1 ⅔ cups lard
½ cup water
1 egg, beaten
1 tablespoon distilled white vinegar

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

GRANDMA FLORIDA'S NO FAIL PIE CRUST



Grandma Florida's No Fail Pie Crust image

Make and share this Grandma Florida's No Fail Pie Crust recipe from Food.com.

Provided by Darcys Diner

Categories     Dessert

Time 10m

Yield 2 crusts

Number Of Ingredients 5

1/4 cup boiling water
3/4 cup crisco vegetable shortening
1 tablespoon milk
2 cups flour, sifted
1 teaspoon salt

Steps:

  • Combine all ingredients in a bowl & mix together. Divide into two crusts. You can use, refrigerate or freeze them. Enjoy!

Nutrition Facts : Calories 1139.5, Fat 78.4, SaturatedFat 22.5, Cholesterol 1.1, Sodium 1169.6, Carbohydrate 95.7, Fiber 3.4, Sugar 0.3, Protein 13.2

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