HOW TO MAKE A NEVER FAIL PIE CRUST!
EASY NO FAIL Pie Crust EVERYTIME
This is a stress free pie crust that's so easy that if you've never made a homemade pie crust, you'll be so at ease when you make this one. The taste is great and the baked crust is light and crispy. So make your own pie crusts for the holidays or anytime and woo your family and friends. You'll love this crust.....I promise!!!
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2 cups all purpose flour
1 tsp. of regular table salt
a little over 1/2 cup vegetable oil (that ends up being a line just above the 1/2 cup mark but NOT the next already marked line on your measuring cup...it's YOUR imaginary line)
1/4 cup milk
Mix the flour and salt together. Mix the milk with the oil and add to the flour. Stir with a fork until it comes together then work with your hands until it comes together. Roll it out between 2 sheets of wax paper and follow my directions on how to release the dough into your pie plate. If you need more dough, double the recipe. If you need a wider crust, use parchment paper instead of wax paper. You can bake your pie right away. There is no need to chill this dough. Enjoy!!!
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.
No-fail PIE CRUST | Family Recipe | Simple and easy way to make your own pie crust | Mom's pie crust
If you are looking for the perfect, easy pie crust to have on hand, this is the recipe for you. My mom is known for her pies so you are in for a treat to watch her demonstrate how she prepares the perfect pie crust. She also shows you a few secret tips that you may not know about.
Click here for the recipe:
Thanks for watching! - Miss Annie
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No Fail Pie Crust | How to make your own homemade pie crust recipe | perfect for pumpkin pie
No Fail Pie Crust/ Dough
Yield: 4 double crusts
*depends on thickness and diameter of ????
5 cups all purpose flour
2 tsp salt
2 tsp baking powder
1 pound of lard
1 egg
1 Tbsp vinegar
Instructions:
1. Mix flour, salt, baking powder and lard together to make a fine texture.
2. In a cup put the egg and beat it with a fork.
3. To the beaten egg, add 1 tablespoon of vinegar.
4. Fill cup with ice water to equal 1 cup of liquid.
5. Add the liquid egg, vinegar and water mixture to dry ingredients.
6. Mix well and roll out.
7. Do not handle dough too much
(Recipe is from the Morristown Nova Scotia Baptist Ladies Auxiliary Cook Book called “Our Favorite Recipes 1973)
NEVER FAIL PIE CRUST and Apple Cranberry Pie
Never Fail Pie Crust and Apple Cranberry Pie
Pie Crust
5 cups of flour
1 lb lard
1 tsp salt
¾ cup lukewarm water
2 TBSP vinegar
Cut the lard into the flour and salt mixture and the vinegar in to the water. Add the wet ingredients into the dry and mix until everything comes together in a ball. There is enough dough here to make 3 double crust pies. For this video I cut the dough ball into 4, placed each ball into a plastic bag and then into the fridge until I was ready to use them or at least 20 minutes.
Apple Cranberry Pie
4 – 5 medium apples, peeled cored, quartered and each piece quartered.
1 ½ cups fresh or frozen cranberries
2 TBSP’s orange juice
2 tsps orange zest
1 ½ tsps. Cinnamon
½ tsp ground cloves
¼ tsp nutmeg
¾ cup of sugar
¼ cup corn starch
1 tsp vanilla
Preheat your oven to 400 degrees. Mix all of the filling ingredients together and pile into an unbaked 9 ½ inch pie shell. Level everything out and place a second crust on top, or if you prefer to do lattice cut your pie shell into strips and arrange on the top of the pie. Place the pie on a cookie sheet in case it boils over and put the sheet into the preheated oven. Set a timer for 20 minutes and then without opening the oven turn the oven down to 375 degrees and cook for 35 minutes longer. Allow to cool for 4 hours before you try to cut it so that everything can firm up.
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Music Credit: Green Green Garden by Chris Haugen
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I make no warranties for the outcome of your food experiments.
Colleen Palumbo
#25 – 1410 11th Ave North
Golden, BC Canada
V0A 1H2
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