The NEVER FAIL Pie Crust Recipe - In Under 3 Minutes!
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NEVER FAIL VINEGAR PIE CRUST
2 1⁄2 cups flour
1⁄2 tsp. salt
1⁄2 tsp. baking powder
2 tsp. brown sugar
1⁄2 cup shortening, chilled
1⁄2 cup unsalted butter, chilled 1 T. vinegar
1⁄4 cup cold iced water
1 egg, beaten
Combine dry ingredients and mix well. Blend in shortening and butter with a pastry blender, or you can use a food processor. Mix until particles are size of peas. In a measuring cup beat eggs with wire whisk and add vinegar. Add water and a couple of ice cubes to chill thoroughly. With a fork, slowly add egg mixture to dry ingredients until all is dampened. Place in a plastic food storage bag (thin) and old into a ball. Refrigerate for 1⁄2 hour or put in freezer for 15 minutes. (Cold crust creates more steam, making a much flakier, lighter crust).
Cut dough in half. On a pastry cloth seasoned with flour, roll out dough into pie shape. Roll dough onto the rolling pin and unroll into your pie plate. If making a double-crust pie, leave 1⁄2 edge overhanging. Otherwise, trim dough around pie plate and flute the edges. Put pie crust back in freezer for 15 minutes. For single crust pie, prick dough.
with a fork to keep from shrinking, or line it with aluminum foil and fill with pie weights or beans. Bake pie crust for 8 minutes in a 425 degree oven. Halfway through baking, remove foil with weights and continue baking until light golden brown, about 8 more minutes. Makes up to 3-4 single crust pies, or 2 double crust pastries. Dough can be frozen for up to 1 month.
The BEST NO Fail Pizza Dough Recipe - 4 Pizzas Recipes
The BEST NO Fail Pizza Dough Recipe - 4 Pizzas Recipes
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I'll show you my NO FAIL method to making pizza dough that tastes exactly like those
you get at your local pizza place. Authentic pizza dough made with yeast. Easy,
never fails, and you'll love it ! This dough can be made and frozen with ease !
This is just one of dozens of pizza videos I have on YouTube. I hope you enjoy it !
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#recipe #food #pizza
NO FAIL PIZZA DOUGH RECIPE with The NEW Cuisinart Stand Mixer PART 1
NO FAIL PIZZA DOUGH RECIPE with The NEW Cuisinart Stand Mixer PART 1
PART 2: We Assemble Our Pizza With This Dough:
#recipe #pizza #baking
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5-Minute Pie Crust (No Rolling, No Equipment)
This homemade no-roll pie crust is absolutely genius. I guarantee you'll never pick up a store-bought pie crust after making this and seeing just how simple it is!
NOTE: I have updated and improved my 5-Minute No-Roll Pie Crust recipe. The update is available on the written recipe:
My 5-Minute Pie Crust, or a pat a pan pie crust, actually comes from a traditional Amish recipe taught to young children. It's perfect for kids who want to help out in the kitchen, and for those who love baking but rolling out a pie crust has become too much ache for the hands. How can something so easy be so perfect?
**WATCH my pie recipes!:
Churro Donuts:
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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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CHAPTERS
0:00 Intro to no-fuss pie crust
0:30 Add flour, sugar, and salt in a 9-10 inch pan
1:22 Mix water and oil with the dry ingredients
1:54 Find pie recipes on BiggerBolderBaking.com
2:04 Press the dough into shape with your hands
2:35 Finished pie crust dough
#pie #piecrust #pierecipes
A decade of baking bigger and bolder with home bakers like you!
I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, Baker's Dozen on Hulu, and segments produced for The Today Show.
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers!
Visit my website at for all written recipes including measurements and ingredients.
For brand partner or media opportunities, please contact me at: gemma@biggerbolderbaking.com
Winter Family Easy, Never-Fail Pie Crust
Linda demonstrates how to make this simple and quick pie crust that never fails - so easy a child can do it, so quick you could have pie every night. Works for savory or sweet pies, one or two crusts.
Winter Family Easy Never-fail Pie Crust 8-9 inch two crust pie
1) In large bowl mix 2 cups all-purpose flour less 2 T. and 3/4 tsp salt
2) In glass measuring cup measure 1/2 cup oil (plus 1 T)
3) Add (measured separately) 1/4 cup milk, mix well with fork
4) Pour liquids all at once into bowl with flour and salt. Stir with fork until blended and pastry cleans side of bowl. (If pastry seems dry, 1-2 Tablespoons of oil can be added.)
5) Gather pastry into a ball and divide roughly into halves.
Roll halves into ball and flatten slightly. Place flattened round between two 15-inch lengths of waxed paper. Roll pastry 2 inches larger than inverted pie plate (you can turn paper with pastry and flip over to enable you to roll it out into a nice circle). Peel off top paper and replace. Flip over and peel off what was the bottom but is now the top paper. Place paper side up in pie plate. Peel off paper. Ease pastry loosely into plate
Never fails softest idli and crunchy dosa batter recipe with secret ingredients.perfect fermented
@Shrevaa_kitchen
I am going to share my idli , dosa batter secret recipe- never fails. Dosa will stay crunchy for at least 30 minutes. Try once you, you will love it. If you are making it in summer , batter will ferment in 8 hours. And if you are making in winter , batter will ferment in 12 hours. And you can keep this batter in fridge for 2-3 days. I recommend you enjoy it fresh.
Ingredients- rice-2 cups
Urad dal-2/3 cup(1/3+1/3cup)
Chana dal-1/3 cup
Fenugreek-1 tsp
Sugar-1 tsp
Salt to taste
Besan - 1/2 tbsp for 2 dosa batter
Eno - 1/4 tsp for 1 batch idli
Ghee for greasing Idli mold
Water as required
Butter as required
Vada pau dry chutney- as required
Method- in a big bowl- add rice and all dal with fenugreek seeds , wash them probably and add enough water for soaking , leave it for 7-8 hours , after 7 hours blend them with the same water( which we soaked rice and dal), and add 1 tsp sugar ( for all batter) , blend little coarse ,cover it and keep the batter in a warm place for 12-14 hours.
It will get fermented nicely after 12 hours , mix it well and take little batter in a bowl and add salt and 1/4 tsp eno , mix well and make idli.
For dosa - take little batter in a bowl add salt and besan. Mix well and add 6-7 tbsp water and make dosa.
Enjoy ????
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