How To make Never Fail Pie Crust
2 cups flour
1 teaspoon salt
2 tablespoons oil
2/3 cup Crisco shortening
1 tablespoon white Karo syrup
6 tablespoons ice cold water -- to 7 tablespoons
Blend all ingredients together to form a firm dough. Roll out into pie crusts.
Phyllis Kelln for Bettie Beaver Shattuck, OK
How To make Never Fail Pie Crust's Videos
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
No Fail Flaky Pie Crust Recipe - Easy !
No Fail Flaky Pie Crust Recipe - Easy !
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I'll show you how to make a no fail pie crust pastry dough in a few simple steps ! In this recipe I use Crisco vegetable shortening which will produce a flaky pastry. Step by step EASY instruction as always. At the end of this video, there's a link that will go directly to a new video where we use the pie dough we just made so make sure to watch that video also, if you wish to see me making a classic apple pie.
Video link at the end of this video for mobile users:
Classic Apple Pie - Video Recipe
I'll take the pastry crust you just saw me make, and turn it into a classic apple pie !
Easy, step by step instruction as always, and I don't skip any steps. Flaky pastry, spiced apples, everything you want in an apple pie.
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#pie #food #recipe
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
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
Never Fail Pie Crust | How to Make a No Fuss Pie Crust | In the Kitchen with Crystal
Never Fail Pie Crust
9 inch double crust
2 cups flour
1 ½ t sugar
¾ t salt
2/3 cups butter
1 ½ t vinegar
1 egg (small)
¼ cup water
Combine dry ingredients. Cube butter and add to dry ingredients. With your hands or pastry cutter work butter into flour mixture until it resembles coarse cornmeal.
In a measuring cup or small bowl combine vinegar, egg and water.
Add to flour butter mixture. Stir and work in as much of the flour mixture as you can then using your hands work the dough to form a ball. Divide dough in half.
Roll one half to fit into a 9 inch pie plate. Fill pie with your favorite pie filling. Roll second half and place on top. Trim edges using a butter knife. Seal top and bottom crusts together.
Cut vents in top to allow steam to escape.
Bake pie according to the directions for the pie filling of your choice.
To pre-bake the pie crust (for cream type pies): Bake empty pie shell at 425 for 10 to 12 minutes or until lightly golden brown.
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If you want to make a blackberry pie here is the recipe I used:
Blackberry Pie
Pastry for a 9 inch two crust pie
1 cup sugar (or a bit more if your berries are tart)
½ cup flour
½ t. cinnamon, optional
6 cups fresh blackberries
1 T butter, optional
Preheat oven to 425. Prepare your pastry. In a large bowl mix the sugar, flour and cinnamon(if using). Gently mix in berries. Pour this into your pie crust. Dot with the butter if you would like. Cover with a top crust and seal the edges. Cut slits in the crust to vent. Bake for 35 to 45 minutes or until crust in nicely golden brown and juices are bubbling through.
Link to the rolling pin I use in the video:
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Never Fail Pie Crust Recipe | Flakey Crust #FLOURITUP @MartinMidlifeMisadventures
How to make never fail pie crust.
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2.5 cups flour
1/4 tsp salt
1 cup shortening
1/4 cup cold water
1 large egg
1tbs white vinigar