How To make Never Fail Pie Crust

Never Fail Pie Crust! Makes 8 single crusts

I struggled for years to master making my own pie crusts...until I found this recipe. It rolls out beautifully and freezes perfectly. Finally! Easy, delicious pies as easy as pulling it out of the freezer, filling and baking.


Ingredients:
5 cups ap flour
2 tsp salt
1 tsp baking powder
3 tbsp brown sugar
(mix together)

I pound shortening or lard

1 egg
2 tbsp white vinegar
cold water to make 1 cup

1. Mix first four ingredients together in a bowl.
2. Cut in shortening or lard until mixture looks crumbly.
3. Mix three liquid ingredients, add to flour mixture.
4. Cut dough into eight equal parts.
5. Roll each out on floured surface. Shape, store in fridge for one week or freeze.

My Favourite Kitchen Tools (Affiliate Links):

Canning Pot and Accessories:
Glass Bowls:
Pie Spill Catcher:
The Rock Non-Stick Frying Pan:
Glass Storage Containers with Lids:
Paderno Stainless Steel Pots:


Music from Uppbeat (free for Creators!):

License code: 5YA0BI8UG1WJMTRY

NO FAIL PIE CRUST: How To Make A Perfectly Flaky Pie Crust From Scratch

Affiliate/Sponsored Links
Pasta maker attachment:
Plastic Bench Scraper:
Vital Wheat Gluten -
Mini Flat Whisk:
Dough E-Z Rolling System:
Electric Tomato Press -
Vegetable Chopper -
Canning Lids -

Please hit like if you enjoyed this video and subscribe. If you hit the bell you will get notified when we put up a new video.
FOLLOW ME HERE


Disclaimer: The discount codes and affiliate links that I provide are only to items that I have used over the years, recommend and love. While I may receive a small commission, this is no extra cost to you! Thank you for your support! It is greatly appreciated.


Recipe
NO FAIL PIE CRUST: How To Make A Perfectly Flaky Pie Crust From Scratch
4 cups flour
1 tbsp baking powder
1⁄4 tsp salt
1 tsp cream of tartar
1 lb cold shortening (or butter or any combination of the two to equal 1lb or 2 cups)
1 cup ice cold water

Mix flour, baking powder, cream of tartar and salt with a whisk to combine. Next, grate the butter or shortening into the flour using a fork. Make sure to break up the grated fat so that each piece is well coated with flour and not sticking to together. Next drizzle 3⁄4 cup of the cold water over the flour mixture. Use your fork to incorporate the water into the flour. You may need to use the additional 1⁄4 cup of water to bring the dough together. Next, empty the dough onto your countertop and gently bring the dough together into a ball. This recipe makes enough for 2 double crusted pies.

Bake single crust on 350 for 20 mins with pie weights in. Remove weights and bake an additional 10 mins.

Be very careful not to overwork the dough with either the fork or your hands.

This can be refrigerated for a few days and frozen for 2-3 months.

It rolls out easily and is very flaky. It rolls better if kept in the refrigerator for a while but this isn’t necessary.

Never fail Easy pie crust recipe

Video of how I made pot pie with this crust:

3 Cups all purpose flour
1 Cup lard

Blend
Add one egg yolk,

½ Cup ice cold water PLUS one tablespoon
Add 1 teaspoon salt and 1 teaspoon sugar
Mix with pastry cutter, hand or Danish whisk
mix WILL be very dry, shape into loaf shape; cut into 3 sections;
wrap in plastic wrap; into frig 
ONE hour.
Make sure ALL ingredients cold; limit hand working As your hands are warm

Perfect Flakey Pie Crust Recipe: Nana's Secret Recipe and Tips!

The ingredients are 1 cup &2 Tbls. flour, 1/2 tsp. salt, 1/3 cup canola oil and 2 Tblsps. ice water . This is our family's favorite pie crust recipe! It can be used to make both sweet and savory recipes and is an absolute cinch to prepare! Let us know if you make it!! PRESS SHOW MORE FOR MORE INFO
SEE COOKED PIE SHELL ON BANOFFEE PIE VIDEO. INFO FOR 2 CRUST PIE IS BELOW
To Make a 2 crust pie
Although it's not quite double the recipe because the top crust is a little smaller,it's easier to double the recipe and roll the extra for a little nibble.
Make double the recipe in one bowl and divide in half to roll out.After rolling and placing the bottom crust(make sure there is an overhang of about an inch around)you can take about 1/4 off the ball to save for the nibble and roll the rest to the same thickness as the bottom.Place over your filled pie and pinch edges together.You want the bottom crust to extend a little bit beyond the upper crust and pinch towards the pie which will bring the bottom crust over the top edges to seal the filling in.Make slits with a knife or poke with a fork so that when the filling boils,the steam can escape Bake as your recipe directs..Then
you can roll out the extra,sprinkle with cinnamon sugar and bake nest to your pie(but for a shorter time..Sounds way more complicated than it is .
TO SEE FINISHED PIE CRUST PLEASE LOOK AT BANOFFEE PIE VIDEO

-~-~~-~~~-~~-~-
Please watch: Lattice Crust (Blueberry Pie): Nana's Cookery Tips & Tricks
➨
-~-~~-~~~-~~-~-

DIY No Fail Pie Crust

This is a recipe from my Aunt Edna. She shared this with me many years ago and it is the only crust I make now. It truly is fail proof. Try it for yourself, you will love it.

Mom's Best Ever, Never Fail, Flaky Pie Crust Recipe

Mary's mom makes the BEST EVER pie crust. In this video you will see how she makes the dough. If you are looking for a never-fail, flaky crust, we've included the recipe at the end of the video. More details, photos, and the complete recipe, which makes 4 single or 2 double crusts, can be found at