Best Never Fail Pie Crust Ii Recipes

NEVER, NEVER FAIL PIE PASTRY

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.

AMISH NEVER FAIL PIE CRUST

Steps:

• Blend flour, sugar and salt.
• Cut in Crisco to pea sized pieces.
• Mix together egg, water and vinegar.
• Add to flour.
• Mix until moistened and a soft dough forms.
• Refrigerate for at least 1 hour before rolling.
• This will keep in the refrigerator for up to a week and will be easy to roll.

NO FAIL PIE CRUST I

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.

NEVER-FAIL PIE CRUST

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.

NO FAIL PIE CRUST II

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.

NO FAIL PIE CRUST III

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.

MOST INCREDIBLE NO FAIL PIE CRUST

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 II

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.

NEVER FAIL PIE CRUST

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. - - - - - - - - - - - - - - - - - -