Grandmas Never Fail Pie Crust Food

Steps:

• In a large mixing bowl, mix flour, baking powder, salt and brown sugar. Cut in shortening with a pastry cutter. Mix well.
• In a small bowl, beat together vinegar, egg and cold water.
• Add dry flour mixture to wet mixture and mix together until it forms small balls.
• Mix well until you can form it into a large ball. * Don't be afraid to really get in there with your hands! If it feels gooey, add a little more flour. Add only 1 tbsp of flour at a time until it no longer feels gooey or wet. You don't want it too dry, as it won't roll out properly (and you will have additional flour on the board - be very careful not to use too much flour!)
• Roll dough out onto a lightly floured surface to about a 1/4 of an inch thick. If you are are making pie, then lay your pie plate upside down on the dough. Do the same with tarts, using the aluminum tart plates.
• Cut out a circle around it, leaving yourself additional space -at least an inch or two. * You will trim the pie shell later (once it's in the pie plate).
• Spray your pie plate with non- stick cooking spray, flip over the pie plate, then gently pick up the crust and place it in the pie plate. *Some people like to use a rolling pin to transfer it to the pie plate (as in the video in post), but I do not use that method. * See Top Tip on rips/tears
• Trim the pie once the filling is in and you have put the 2nd pie crust on top, if you are doing a double crust pie. I trim a little, then use a fork to press the ends down (see Video on how to crimp a pie crust with a fork in post), then trim a little more if I need to. * I prefer to use kitchen shears to trim at this stage, as it gives you more control. Add some venting slits by cutting small triangles into the pie with a small paring knife.
• Bake as per instructions for the pie recipe you are making (they usually require 30-40 minutes, the first 10 minutes at 400 degrees F and the remainder of the time at 350 degrees F) until golden brown. If you are baking tarts, it's about half the time.

GRANDMA'S PERFECT PIE CRUST

Steps:

• In a medium bowl stir together flour and salt. With a pastry blender cut in shortening till pea-sized.
• Sprinkle water on one tablespoon at a time tossing with a fork. Push moistened dough to the side. Mix till all flour is moistened. Don't mix too much or the crust will be hard.
• Form into a ball and roll out on the floured surface. Turn and flour the dough a few times till it's the size you need.

GRANDMOTHER'S SUPER FLAKY PIE CRUST

Steps:

• preheat oven to 350 F degrees (Fahreinheit).
• pour flour into medium bowl, add margarine using pastry blender (or crisscrossing with knives) until lumps are slightly smaller than pea-size.
• Add water. mix gently with fork until dough comes away from the sides of bowl. (you may need more water) be very gentle, and try not to mix too much.
• transfer half of dough to a sheet of wax paper lightly sprinkled with flour. sprinkle a little flour onto top of pie dough.
• cover pie dough with another sheet of wax paper.
• roll out so the pie crust is level, and not too thick in one place, or too thin in another. (about 11 or 12 inches in diameter).
• peel off top layer of wax paper from dough, and place pie pan on top of dough. carefully slide your hand underneath bottom layer of wax paper, and flip.
• Then,carefully peel the wax paper from pie dough, and ease into pan.
• repeat steps 4-8 with other half of dough.
• Bake for 15 min, or so or until golden brown in color.
• Fill with any pie filling!

NO FAIL PIE CRUST I

Steps:

• Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
• Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
• Wrap with plastic and chill in a refrigerator until ready to prepare.

GRANDMA'S NEVER FAIL PIE CRUST

Steps:

• 1. Mix flour , salt and Crisco shortening together to make a crumb mixture.
• 2. Beat all the wet ingredients well together and add to the crumb mixture ; blend to form a ball ; then divide and roll out to 2 pie crusts.
• 3. You can follow any pie recipe that you are gonna be using but if you want to pre-bake the crust, after you have formed your pie dish with the crust then freeze the crust for at least 30 minutes or until chilled. This will prevent the crust from slip down the sides.
• 4. Preheat your oven to 350°F. After the pie crust has been chilled then line the pie crust with parchment paper or wax paper. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights.
• 5. Bake with weights in the pie for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for another 10 minutes or until the crust is golden.
• 6. Cool completely before filling.
• 7. NOTE : You may need to cover the edges of the pie with aluminum foil or a crust shield if your going to be putting a filled pie back in the oven to keep the edges from getting too dried out and burnt.

MAMA LULU'S NO FAIL PIE CRUST

Steps:

• Add all ingredients except water in a bowl and mix by hand or with a pastry cutter. or in a mixer using a dough hook. Add cold water slowly. Do Not Overwork, dough will become tough. dough will have an almost flakey consistency.
• separate into two equal sized pieces. roll into balls and wrap in Saran Wrap. let cool in fridge.
• Roll out between 2 sheets of wax paper.
• place in pie pan.
• add filling. (with some custard fillings pie crust should be blind baked at 450 degrees for about 12-15 minutes before adding the filling).
• bake at 450 degrees until crust is a gold brown.
• Yields crust for one 2-crust 9" pie. or two 1-crust 9" pies.

GRANDMA'S SECRET PIE CRUST

Steps:

• In large bowl mix flour and salt. Cut in shortening with two butter knifes.
• In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
• Roll out dough, and fit into two 9 inch pie pans.
• Bake at 425 degrees F (220 degrees C) for 12 minutes.

NEVER FAIL PIE CRUST

Steps:

• Place a large sieve in a large mixing bowl.
• Into the sieve place the flour, baking powder, salt, and brown sugar.
• Sift into bowl.
• With a pastry blender, cut in the shortening until crumbly and no large bits or shortening remain.
• In a measuring cup, beat the egg, add the vinegar, and enough cold water to make one cup.
• Pour over flour mixture, a little at a time, stirring with a fork until the dough begins to stick together.
• Add more flour, if necessary, and knead a few times right in the bowl until you have a large, smooth ball.
• Pat firmly into the bowl and lightly mark off six equal portions.
• With a knife, cut through each portion.
• Pat into round balls and place in separate plastic bags.
• Dough will keep in the refrigerator for two weeks, or in the freezer for two months.

MOST INCREDIBLE NO FAIL PIE CRUST

Steps:

• Cut together flour, shortening and salt until it resembles small peas.
• Combine the egg, water and vinegar and gradually add to flour mixture.
• Stir just until moistened and a soft dough forms.
• Divide into 2 disks.
• Wrap and refrigerate until ready to use.
• Roll out and use with your favorite pie recipe!

GRANDMA'S VERY EASY PIE CRUST

Steps:

• Sift flour and salt into a bowl. Pour vegetable oil into a 1-cup measure and fill the measure with milk up to the 7-ounce mark. Whisk oil and milk together and pour immediately into the bowl with flour. Mix the crust together with a fork just until it holds together. Do not knead.
• Divide crust in half, form into balls, and roll each half out between sheets of waxed paper. Peel waxed paper from crusts to fit into pie plate.

GRANDMA FLORIDA'S NO FAIL PIE CRUST

Steps:

• Combine all ingredients in a bowl & mix together. Divide into two crusts. You can use, refrigerate or freeze them. Enjoy!

NEVER-FAIL PIE CRUST

Steps:

• Combine flour and salt in a bowl. Cut in shortening. Add milk and vinegar. Shape dough into a ball. Chill for 30 minutes. Divide dough in half. On a lightly floured surface, roll out each half to fit a 9-in. pie pan.

NEVER FAIL PIE CRUST

Steps:

• Mix milk and vinegar together, and set aside.
• Mix flour and salt.
• Cut in shortening with fork.
• Add milk and vinegar.