Best No Fail Pastry 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.

NO FAIL PASTRY

Steps:

• 1. Put 6 cups of flour into a bowl with salt. Cut in with pastry cutter or 2 knives the 2 cups shortening till you have small balls the size of large peas.
• 2. Separate the egg and put the whites aside. Egg yolk in a measuring cup. Add the vinegar and top it off with water to make one cup. Mix well.
• 3. Forming a large ball and separating it into 6 portions. This will make 6 bottom crust pies or 3 top and bottom crust pies.
• 4. Take one ball on a floured surface and press down. Take a lightly floured rolling pin and starting from the center roll out in ever direction.
• 5. Note: do not roll over entire surface cause you will have thin and thick areas. Often you will get some cracks in the outside edges. before they get big push them in with your hand to make your dough circular, then continue rolling.
• 6. When you have reached the desired thickness, pull the pastry up over the rolling pin and roll it on the rolling pin. This helps immensely when putting into the pie dish. Cut all the excess off with a pizza cutter or knife. Set these pieces aside by themselves.
• 7. There are different ways of making your pie edges look pretty. One is with a fork(very easy),the curly edge is done with your thumb on one hand and your thumb and forefinger on the other. Use your imagination.
• 8. Add your filling what ever it may be. Roll out the top crust for full pie or you can cut strips even from the scraps to make a criss cross pattern in any shape you like.
• 9. When you are done making all 6 pie shells you can gather of the scraps and roll them out for criss cross as above or you might even have enough for some tarts or another bottom crust..
• 10. Baking the pie shell for a pudding type pie only requires approx 15 mins(poke holes in bottom crust with a fork) or until golden brown. A filled pie will take a little longer 20-25 mins or until golden brown. Bake at 350-375 degrees.I hope these instructions help you as you make your pies! ~Enjoy!

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.

FOOLPROOF PIE DOUGH

Steps:

• Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
• Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

EASY, NO FAIL PASTRY CRUST

Steps:

• Measure the flour, salt, and sugar into a food processor.
• Add a few 1 Tbsp butter piece at a time, and pulse until coarsely chopped.
• Repeat until all butter has been incorporated. Don't pulse too much in between.
• Add a couple of tablespoons of water and pulse. Repeat until the dough is just forming little balls, and falls from the sides.
• Place half the mixture on a sheet of plastic wrap and squish the particles together until you form nice disc. Wrap the disc in the plastic wrap and refrigerate.
• KEY: Refrigerate for at least 1 hour before rolling out.
• Repeat with remaining dough.
• This recipe freezes well, so if you only need one 9in pie crust, you can save the other for next time. Just allow time for it to defrost naturally. Don't put in microwave.

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.