100 Year Old Pie Crust Pastry Dough Food

ONE-HUNDRED-ONE-YEAR-OLD PASTRY RECIPE

Steps:

• In a large bowl, mix flour and salt. Cut shortening into the flour until it is the size of peas.
• In a 2 cup measuring cup, beat the egg lightly. Add vinegar, then fill to 1 1/2 cups with cold water.
• Add just enough liquid to flour mixture to hold the dough together. It should be approximately 4 tablespoons. Reserve remaining liquid for your next batch of dough.
• Handle dough as little as possible. Roll out and use as desired.

100 YEAR OLD PIE CRUST

Steps:

• 1. In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
• 2. In a small bowl, mix the egg with water. Blend into flour mixture.
• 3. Cover tightly with plastic and chill in the refrigerator until ready to use. NOTE: I form a ball(s) and then pat into a disk shape and wrap in plastic wrap.

AMISH SUGAR CREAM PIE WITH 100 YEAR OLD PIE CRUST RECIPE - (4.3/5)

Steps:

• Amish Sugar Cream Pie In sauce pan combine, white sugar, salt, half-and-half and whipping cream. Bring to a boil. In another sauce pan, combine Br.sugar & cornstarch. Gradually whisk in hot mixture into br.sugar mixture. Add margarine/or butter (to me this makes it even better.). Cook over med. heat, whisk constantly, 5 min or until thick. Simmer 1 minute and stir in van. Pour into uncooked pie shell and sprinkle w/cinnamon and nutmeg. Bake at 375°F for 25 minutes. 100 Year Old Pie Crust Mix first 3 ingredients plus salt until crumbly. Add milk until mixed into dough. Shape into a ball and chill for 2 hours. Roll out on a floured pastry board.

PASTRY FOR SINGLE-CRUST PIE

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. or 10-in. pie plate. , Transfer crust to pie plate. Trim crust to 1/2 in. beyond rim of pie plate; flute edge. Fill or bake crust according to recipe directions.

100 YEAR-OLD PIE CRUST (PASTRY DOUGH)

Steps:

• In a large mixing bowl using a pastry cutter, mix flour, shortening, sugar and salt until crumbly.
• In a separate bowl, mix egg and water. Add to flour mixture using the pastry cutter.
• I have also used a food processor and a dough blade on pulse for each step.
• Cover tightly with plastic and chill until ready to roll out.

100 YEAR OLD PIE CRUST

Steps:

• Mix first 3 ingredients plus salt until crumbly.
• Add milk until mixed into dough.

TENDERFLAKE® PIE PASTRY WITH VARIATIONS

Steps:

• Whisk flour and salt; cut in ice cold fat until it is pea sized or looks like slow cooking raw oats
• In a 1 cup liquid measure, combine vinegar and egg; add ice water to make 1 cup
• Gradually pour liquid around the edges of the mixture, mixing by hand, adding only enough for dough to cling together
• Form gently into a ball; divide into 6 equal portions on counter
• Wrap and label portions
• Refrigerate for 15-30 minutes if you are using right away, or
• Freeze for future use by placing wrapped pastry dough in container, tightly sealed
• When ready to use, roll out each portion on lightly floured surface; If pastry dough is sticking, chill for another hour or two
• Transfer rolled pastry dough to pie plate
• Trim and flute shells or crusts and bake according to your pie recipe