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.
Easy pastry recipe, pat in the pan pie crust.
Really easy pie crust mixed in the pie pan. No rolling out, use for base of pies, it tastes like shortcrust pastry. It is based on an Amish recipe. Filmed by Steve.
For instructions on an equally easy pecan filling see:
Easy Pie Pastry Recipe (with Lard) - LeGourmetTV
LeGourmetTV Is Now Glen & Friends Cooking!
Here is a super easy to follow and make Pie Pastry recipe that uses Tenderflake lard. Super flakey and tender!
Makes 2 Deep Dish pie shells, or 3 shallow pie shells.
Ingredients:
3 cups Cake & Pastry Flour
1 teaspoons salt
½ lb tenderflake lard
1 egg yolk,stirred slightly
½ tablespoon vinegar
Enough ice cold water to make ½ cup
Method:
Stir the flour and salt together.
Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
In a measuring cup, combine the egg and vinegar.
Add enough cold water to the egg vinegar mixture to make ½ cup.
Stir the liquid into the flour mixture, adding just enough to make the dough cling together. (You may have some left over)
Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 2 portions.
Cover and refrigerate for one hour, you can chill overnite, covered, providing you leave it at room temp for 15 mins before rolling.
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Making Hong Kong Egg Tarts:
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My No Fail French Pastry Cream recipe !
My No Fail French Pastry Cream recipe !
This is the pastry cream you saw me use in my mini blackberry tarts video.
I show you all the steps, in an easy way, so you can make this at home with great results !
Easy to make, and simply delicious ! You'll love my French pastry cream ! I promise !
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Here is the clickable link to the video recipe preview you saw at the end of this video:
Mini Blackberry Tarts With French Pastry Cream Shortbread Crust
PASTRY Recipe Relay Challenge!! | Pass It On S2 E12 | Sorted Food
Just when you started to think that things were getting a little too easy for the guys, we decided to throw in a Pass It On PASTRY challenge to shake things up. The real question is, will this be a ‘high whisk’ situation, or will it be a ‘piece of cake’? You tell us!
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