How To make No Fail Pie Crust
1/3 c shortening (or 1/3 cup lard)
3 tb cold water
1/2 ts salt
1 c all-purpose flour
Double the recipe for 2 crust pie. Cut shortening into flour and salt until particles are size of small peas.Sprinkle in water,1 tbsp.at a time,tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp. water can be added if necessary.) Gather pastry into ball;shape into flattened round on lightly floured cloth covered board.Roll pastry 2" larger than inverted pie plate,9" x 1 1/4"Fold pastry into quarters;place in plate.Unfold and ease into plate,pressing firmly against bottom and side.Trim edge of pastry 1" from rim of plate.Fold and roll pastry under, even with plate;flute. -----
How To make No Fail Pie Crust's Videos
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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Never Fail Pie Crust ~ How To Make Perfect Pie Crust
#NeverFailPieCrust #PieCrust #PieDough
4 c. AP flour
1 T. sugar
1 1/2 t. salt
1 1/4 c. cold shortening, cut into cubes
1/2 c. cold butter, cut into 1/4 pats
1/2 c. cold water
1 large egg
1 T. white vinegar
Amazing Apple Pie:
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No fail pie crust
This video will demonstrate how to make a no-fail pie crust using the simple 3-2-1 ratio. It will explain the difference between a mealy and a flaky pie crust and explain when to use both. Finally, it will demonstrate how to to blind bake a crust.
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
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Please watch: Lattice Crust (Blueberry Pie): Nana's Cookery Tips & Tricks
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No Fail Pie Dough Recipe ! - Fast ! With Our Cuisinart Food Processor !
No Fail Pie Dough Recipe ! - Fast ! With Our Cuisinart Food Processor !
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No fail pie dough recipe ! I'll show you how to make a super fast pie dough in your food processor. In only a few seconds, your dough is ready to go !
At the end of this video, there's a link to another video where we use this pie dough in some delicious mini pecan tarts !
Are you a mobile user ?
Here's a clickable link that you saw at the end of this video:
Mini Pecan Tarts
have a detailed video on this Cuisinart food processor here : 12 CUP Cuisinart Food Processor Unboxing And Review ✅
#food #recipe #pie