Never Fail Pastry Food
NEVER, NEVER FAIL PIE PASTRY
There is no fear of over-kneading this pastry.
Provided by Elaine
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
- In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.
Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.7 g, Cholesterol 49.9 mg, Fat 26.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10.3 g, Sodium 135.3 mg, Sugar 0.7 g
NO FAIL PIE CRUST I
I found this recipe years ago, and have not made any other since. This dough freezes very well.
Provided by Lenn
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g
PERFECT , NEVER FAIL PASTRY CRUST
I used to call my MIL the "Queen of Pies" as she would serve 2 different pies EVERY night for dinner. So...when I married her son and felt that I had to make pies... I was quite intimidated by trying to keep up to her standards. This recipe gave me enough confidence that even she gave me the "nod"!!! Obviously with practice, I have got better over the years....but this recipe was very forgiving to me when I first started out making pies!!!!
Provided by Abby Girl
Categories Dessert
Time 20m
Yield 3 small 2 crust pies or 2 large pie, 1 pie shell
Number Of Ingredients 8
Steps:
- Mix flour, baking powder and salt together. Cut in the Tenderflake.
- Mix the egg in a one cup measuring cup. Add the vinegar and fill with the ice water to 1 cup.
- Add the liquid mixture to the flour mixture and incorporate into a ball -- trying to handle the dough as little as possible.
- Chill for 1 to 2 hours in a fridge.
Nutrition Facts : Calories 2137.3, Fat 154.9, SaturatedFat 38.6, Cholesterol 70.5, Sodium 923.8, Carbohydrate 163.7, Fiber 5.6, Sugar 4.9, Protein 23.6
NEVER-FAIL PIE CRUST
Even novice bakers who normally shy away from homemade pie pastry can't go wrong with this recipe. It's so easy to roll out and produces a tender, flaky crust every time.-Ruth Gritter, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 (9-inch crusts).
Number Of Ingredients 5
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.
Nutrition Facts : Calories 133 calories, Fat 8g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 150mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
NEVER FAIL PIE CRUST
This is my never fail pie crust recipe. My mom taught it too my when I was in junior high and I have used it so much that I know it by heart. I get rave reviews every time I use it. Oh yea, this recipe is for a 9 inch double crust pie.
Provided by Chef KS Arsenault
Categories Dessert
Time 15m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Mix flour and salt in a bowl. Cut in shortening until lumps are pea-sized.
- Add water one tablespoon at a time. Only use as much water as is necessary. Dough should not be sticky, but shouldn't crumble apart either.
- Don't handle the dough too much -- remember the more you handle pastry crust, the less flaky it will be.
- Roll out dough to desired size and thickness. I recommend doing this between sheets of waxed paper, because you won't add extra flour to the dough.
- After the dough is in the pan, poke with fork and dab with butter. For the top crust, sprinkle liberaly with sugar over the butter.
Nutrition Facts : Calories 2267.5, Fat 156, SaturatedFat 38.8, Sodium 2331.7, Carbohydrate 190.8, Fiber 6.8, Sugar 0.7, Protein 25.8
NEVER, NEVER FAIL PIE PASTRY
There is no fear of over-kneading this pastry.
Provided by Allrecipes
Categories Pastry Pie Crusts
Yield 8
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
- In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.
Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.7 g, Cholesterol 49.9 mg, Fat 26.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10.3 g, Sodium 135.3 mg, Sugar 0.7 g
NEVER FAIL PIE CRUST
This recipe is one of my Mom's from many years ago. I don't know where she got it, but she swore by it and so do I. Very flaky (or short as my Dad used to say)
Provided by Chef NancyCarol
Categories Dessert
Time 15m
Yield 2 pie crusts, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix flour, salt and shortening using a pastry blender.
- Combine the egg, water and vinegar and pour into flour mixture all at once.
- Combine ingredients with your hands until soft dough forms.
- Roll out on floured surface.
Nutrition Facts : Calories 617.3, Fat 44.1, SaturatedFat 11, Cholesterol 35.2, Sodium 400.7, Carbohydrate 47.8, Fiber 1.7, Sugar 0.2, Protein 7.5
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BAKEPROOF: NEVER-FAIL SHORTCRUST PASTRY : SBS FOOD
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Estimated Reading Time 4 mins
- Keep cool. Always keep everything as cool as possible – ingredients, utensils and hands. If you have warm hands (lucky you in this weather), you’ll need to put them under cold running water for a minute before rubbing in the butter.
- Don't get too involved. Handle the pastry as little as possible when mixing and rolling. Overworking the pastry will develop the gluten in the flour, which will make the pastry hard to roll.
- Give your digits a workout. Use your fingertips when rubbing in the butter by hand. Don’t use the palms of your hands, as this this is the warmest part and will melt the butter.
- Each batch is unique. Different batches of flour will absorb different amounts of liquid. You may need to add a little more water, or sometimes a little less, than the recipe states, as the quantity needed will vary slightly depending on the batch of flour and how absorbent it is.
- Always rest the pastry. Place the pastry in the fridge, both before rolling and before baking to help any gluten that has developed during mixing relax, and to set the butter.
- Roll in one direction. Roll the pastry in one direction at a time, starting near the centre, to prevent it from being overstretched (which will cause it to shrink considerably when baked).
- No grease needed. There is no need to grease your tin before baking. The high butter content in the pastry will stop your tart or pie from sticking.
- Blind bake to prevent soggy pastry. Wet fillings will stop pastry from cooking through and becoming crisp. Partially or fully blind bake your pastry case (depending on the recipe) before adding any type of wet filling.
- Add some weight. Use pastry weights, dried beans or uncooked rice grains when blind baking. The weight of any of these will help to stop the pastry base from lifting away from the base of the tin, stop the sides from shrinking and give the case an even shape.
- Practice makes perfect! The more you do it, the more you’ll get a feel for the texture and consistency of good pastry. So keep on rolling. Shortcrust pastry recipes.
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