No Fail Pie Crust Water Whip Pie Crust Food

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.

NO-FAIL PIE CRUST

Steps:

• In a large bowl, stir together the flour, sugar and salt with a fork.
• Cut in the shortening with a fork until crumbly.
• In a small bowl, beat together the water, vinegar and egg; add to the flour mixture.
• Stir until all ingredients are moistened.
• Divide dough into 5 portions and, with hands, shape each into a flat round patty ready for rolling.
• Wrap each patty in plastic or waxed paper and chill at least 1/2 hour.
• When you are ready to use the pie crust, lightly flour both sides of the patty and roll out on a lightly floured board or pastry cloth.
• Keeping the pastry round, roll, from the center, to a 1/8-inch thickness into a circle 2 inches larger than the top of the pie pan.
• Fold in halves or quarters, transfer to the pie pan, unfold and fit in loosely.
• Press with fingers to remove air pockets.
• Fill the crust.
• Place the other crust on top; flute edges with a fork and place decorative slits in top of crust to allow steam to escape.
• Bake as directed in the pie recipe you are following.
• Bake pie on the LOWEST rack in oven to prevent bottom crust becoming soggy.
• FOR A PRE-BAKED UNFILLED PIE SHELL:.
• Prick the bottom and sides of a pastry lined pie pan with a fork.
• Bake on the CENTER rack in a preheated 450 degree Fahrenheit oven 12 to 15 minutes, or until golden brown (a metal pan will take longer than glass).
• Cool on a wire rack (the shell will shrink and edges pull away from pan).
• Fill as desired.

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.

PERFECT PIE CRUST - WATER WHIP METHOD

Steps:

• Measure the shortening in large metal or heat-safe bowl and break it up using a fork, Set aside.
• Sift the flour and salt into a separate bowl and set aside.
• Measure 1/4 cup water into a class measuring cup, then add the milk. Microwave on high about 45-60 seconds or until boiling.
• Pour the boiling water/milk mixture into the shortening and using a fork or a small whisk, whip it briskly until creamy. It will be smooth and creamy, about the consistency of mayonnaise.
• All at once, pour the flour/salt mixture into the creamy shortening and begin to stir with a round the bowl motion to combine the ingredients until it cleans the sides of the bowl. (Don't over-mix or the crust will not be tender and flaky.)
• Divide dough in half and press each half into a flattened circle. Cover with plastic wrap and chill for about 30 minutes. (You will notice little flecks of shortening throughout the dough. This is exactly how it should be.)
• Roll out each half using 2 sheets of wax paper.
• Form into pie shell (be careful not to stretch the dough as you place it in the pie tin or it will shrink when baked.)
• For a pre-baked pie crust, prick the bottom of the crust a few times with a fork (to avoid bubbling while baking) and bake 10 to 12 minutes at 450°.
• If making a baked pie, such as pumpkin, apple, etc. bake it according to the pie recipe directions. You may need to cover the crust edges with foil part way through baking so the crust does not get over-browned.

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!

NO-FAIL PIE CRUST

Steps:

• Place flour, sugar and salt in a medium/large bowl.
• Add the shortening and"cut" in until the mixture is crumbly and there are no big lumps of fat. Use forks, two knives or a pastry cutter; pea size crumbs please.
• In a small bowl whisk together vinegar, egg and ice water.
• Slowly add to flour mixture with a fork just until all ingredients are coming together and begin to form a ball. At this point I press together to make sure dough is holding together.
• Divide dough into fourths.
• Wrap each one in plastic wrap and refrigerate for 30 minutes or freeze for up to 6 months.

HOT WATER PIE CRUST I

Steps:

• In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy.
• Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.
• Makes crust for one double crust pie.

NO FAIL PIE CRUST III

Steps:

• In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.
• Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball.
• Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.

NO FAIL PIE CRUST II

Steps:

• In a large bowl, mix together flour, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
• In a small bowl, mix together water, egg, and vinegar. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. Divide into 4 portions and wrap tightly. Use dough within three days or freeze.

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.

PERFECT PIE CRUST (NO FAIL)

Steps:

• Blend flour, Crisco and salt until crumbly (use a pastry blender).
• In a separate bowl, beat egg, add water and vinegar.
• Moisten flour mixture with this and separate into three sections.
• Roll out for single crust.
• This recipe makes three single crusts.
• Very flaky every time.

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.