Best Never Never Fail Pie Pastry Recipes

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!

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:

• 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.

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

NEVER FAIL PIE CRUST FOR 6 CRUSTS

Steps:

• Mix flour, salt and sugar.
• Cut in Crisco until finely mixed (mixture will begin to stick together).
• In a one cup measuring cup, beat egg; add vinegar; fill to one cup with cold water; add to well in center of flour mixture; mix well (it may be sticky).
• Lay out a long piece of plastic wrap; pour dough onto center of wrap and form into an even loaf; bring ends of wrap over dough and wrap tightly; store in frig.
• Crust is better if it stands overnight in the refrigerator.
• When ready to use, unwrap loaf; score, but do not cut, in half and then score each half into three even slices of dough.
• Cut off individual crusts as needed, rewrapping unused portion; can be stored in refrigerator up to three weeks.

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.

NEVER FAIL PIE CRUST

Steps:

• Mix milk and vinegar together, and set aside.
• Mix flour and salt.
• Cut in shortening with fork.
• Add milk and vinegar.

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.