NO FAIL PIE CRUST II
This recipe is both tender and flaky, due to the addition of vinegar and lard.
Provided by Molly
Categories Desserts Pies Pie Crusts Pastry Crusts
Yield 32
Number Of Ingredients 7
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.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 12 g, Cholesterol 16 mg, Fat 11 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 163.1 mg, Sugar 0.1 g
NO ROLL PIE CRUST II
I never could figure out how to roll out a pie crust so my grandma gave me this wonderful recipe when I was ten, and I still use it, it's really easy!
Provided by LAURA_1221
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 23m
Yield 8
Number Of Ingredients 5
Steps:
- In a 9 inch pie plate, sift flour, sugar and salt. make a well in the center and pour in oil and milk. Mix with a fork, then press into the bottom and sides of pie plate.
- To bake: Preheat oven to 450 degrees F (230 degrees C.) Bake for 8 to 10 minutes, or until golden brown.
Nutrition Facts : Calories 213 calories, Carbohydrate 18.6 g, Cholesterol 0.3 mg, Fat 14.3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 147.4 mg, Sugar 0.8 g
NEVER FAIL PIE CRUST II
Make and share this Never Fail Pie Crust II recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Pie
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg in measuring cup.
- Add cold water to measure 1 cup.
- Add 1 tbsp vinegar.
- Put dry ingredients in processor.
- Add liquid, about 1/4 cup while processing til mixture forms a lump.
- Let rest for 30 minutes or more. Make pie crusts as usual.
- I usually roll out on plastic wrap.
Nutrition Facts : Calories 1646.6, Fat 116.3, SaturatedFat 29, Cholesterol 46.5, Sodium 1185.8, Carbohydrate 131.2, Fiber 4.6, Sugar 0.5, Protein 19.3
PERFECT PIE CRUST
Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.
Provided by Ina Garten
Categories dessert
Yield 2 (10-inch) crusts
Number Of Ingredients 6
Steps:
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
TWO CRUSTED PIE DOUGH
Provided by Food Network
Time 45m
Yield Two crusted, 10 inch pie
Number Of Ingredients 6
Steps:
- In the bowl of a food processor process the flour with some salt. Add the chilled shortening and butter at once and pulse the machine for 15 seconds until the fat is broken up into oatmeal sized pieces.
- Add 2 tablespoons of ice water and process; if the dough is dry, add more water, one tablespoon at a time. Be sure your dough holds together and absorbs enough water. If it is too dry you'll have a hard time rolling it out.
- Divide the dough into two pieces, one slightly larger than the other and roll out larger half into a 12inch circle.
- Line a 10inch deep glass pie plate with the 12-inch circle and chill the dough. Roll out other half into a 10 1/2inch round for top crust and transfer to a baking dish and refrigerate.
PIE CRUST
Alton Brown's Pie Crust recipe from Good Eats on Food Network is buttery, flaky and infinitely adaptable.
Provided by Alton Brown
Time 1h40m
Yield 1 (9-inch) piecrust
Number Of Ingredients 6
Steps:
- Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
- In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
- Preheat oven to 425 degrees F.
- Place 2 metal pie pans in the refrigerator to chill.
- Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary, leaving an edge for meringue to adhere to. Poke holes in dough and place in refrigerator for 15 minutes.
- Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.
BOILING WATER CRUST II
Extremely flaky crust with little hassle.
Provided by Ruth McDunn
Categories Desserts Pies Pie Crusts Pastry Crusts
Yield 8
Number Of Ingredients 5
Steps:
- Place shortening and milk in a large heatproof bowl. Pour in boiling water and whisk until mixture is the consistency of heavy cream.
- In a medium bowl, mix together flour and salt. Add to shortening mixture. Mix with a wooden spoon just until dough forms a ball. Refrigerate before rolling out.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 23.9 g, Cholesterol 0.2 mg, Fat 19.6 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 4.9 g, Sodium 292.1 mg, Sugar 0.1 g
MOST INCREDIBLE NO FAIL PIE CRUST
This is absolutely the best pie crust I have ever used. It never fails me and always comes out flaky and perfect. This recipe is enough for 2 - 9" crusts.
Provided by Karen..
Categories Pie
Time 10m
Yield 2 9-inch pie crusts, 8-16 serving(s)
Number Of Ingredients 6
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!
PIE CRUST
Here are every kind of pie crust you would ever want to make, and the best homemade crusts you will ever taste
Provided by paula giles
Categories Pie
Time 30m
Yield 2 pie crusts
Number Of Ingredients 21
Steps:
- Cut crisco into flour and salt.
- Add cold water and mix (except for the vinegar and fried piecrust you add the egg and vinegar and water).
- ---------VINEGARPIE CRUST ---------.
- Mix everything together and roll out on floured surface.
- cut crisco into flour and salt.
- Add egg, water and vinegar.
- ----------FRIEDPIE CRUST --------.
- Cut flour into crisco and salt, add egg, water, and vinegar.
- Mix well and roll out on floured surface.
- Add the filling of your choice and fry in hot oil.
- Drain on papertowels.
Nutrition Facts : Calories 548.1, Fat 36.9, SaturatedFat 11.1, Sodium 583.1, Carbohydrate 47.7, Fiber 1.7, Sugar 0.2, Protein 6.5
HOMEMADE PIE CRUST
A nice all purpose pie crust. When I need a crust for a cobbler, I change it to self rising flour because I like lots of crust in my cobblers.
Provided by Elizabeth Fullerton
Categories Pie
Time 40m
Yield 2 pie crusts, 8 serving(s)
Number Of Ingredients 4
Steps:
- Put flour into a mixing bowl with the butter.
- Using a pastry cutter, cut the butter into the flour.
- Add salt and water.
- Mix until dough is formed.
- Roll out on flat surface.
- Bake at 375 degrees until brown.
- Prick crust prior to baking for non filled baked pies.
Nutrition Facts : Calories 249.4, Fat 15.7, SaturatedFat 9.8, Cholesterol 40.7, Sodium 426.7, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.4
NEVER FAIL PIE CRUST
Make and share this Never Fail Pie Crust recipe from Food.com.
Provided by tranch
Categories Pie
Yield 4 8-9 inch crusts
Number Of Ingredients 8
Steps:
- In a large mixer bowl combine the flour, baking powder, salt and sugar.
- Add the shortening and beat until mixture is crumbly, about 2 minutes.
- In a small bowl beat the egg well and add the vinegar and water.
- Pour over flour and beat until well combined, about 1 minute. Form dough into 4 balls, wrap in plastic and refrigerate overnight. - - - - - - - - - - - - - - - - - -
PERFECT PIE CRUST FOR DOUBLE CRUST PIE
This is a tried and true Pie Crust recipe from my Better Homes and Gardens Cookbook. I always get rave reviews on my pies and everyone agrees that the best part is the crust! Also note the tricks for making it easy to get into the pan and to keep it from getting too brown!
Provided by Reality
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together flour and salt. Cut in shortening using a pastry blender or fork until shortening is in pea-sized pieces (I usually use my hand crank chopper to do this).
- Add water, 1 tablespoon at a time, mixing with fork in between, until all of the flour mixture is moistened and can be formed into a ball. Divide mixture in half.
- At this point, you can roll dough into a 12 inch circle on a lightly floured surface, but I prefer to tape a 12 inch square piece of waxed paper to my work surface with double sided tape, put my dough on that, then cover with another piece of waxed paper, and roll out.
- When dough is in a circle as big as your waxed paper (ie 12 inch circle), peel off the top layer of waxed paper and discard.
- Lift the dough and bottom layer of waxed paper up and invert onto your pie pan. Gently peel the waxed paper off.
- Do the same with the other 1/2 of your dough to make your top crust.
- Before placing pie in the oven, wrap a 3 inch wide strip of foil around the edge of your crust, allowing 2 inches to fold over the top of your pie. 1/2 way through your bake time, carefully pull the foil off and finish baking. Your crust will turn out perfect every time!
Nutrition Facts : Calories 278.9, Fat 17.4, SaturatedFat 4.3, Sodium 219, Carbohydrate 26.8, Fiber 0.9, Sugar 0.1, Protein 3.6
PERFECT PIE CRUST
The perfect pie crust is tender, light, flaky, and golden and lends itself to all of the Thanksgiving favorites.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 8- to 10-inch crusts
Number Of Ingredients 5
Steps:
- Cut each stick of butter into 8 pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine.
- Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible.
- Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you've added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon.
- Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Wrap, and refrigerate for at least 1 hour.
- Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process.
- Lightly butter the pie plate. To minimize stretching when moving the dough, roll it around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge.
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.
More about "pie crust ii food"
NEVER FAIL PIE CRUST II | RECIPE | BERRY PIE FILLING ...
PIE CRUST (SHORTCRUST PASTRY) - RECIPETIN EATS
From recipetineats.com
THE ULTIMATE PIE CRUST GUIDE - HANDLE THE HEAT
From handletheheat.com
10 EASY PIE CRUST RECIPES | ALLRECIPES
From allrecipes.com
18 PIE IDEAS IN 2022 | DELICIOUS DESSERTS, JUST DESSERTS ...
From pinterest.ca
NILLA WAFER PIE CRUST RECIPES - THERESCIPES.INFO
From therecipes.info
OUR 15 BEST PIE CRUST RECIPES OF ALL TIME | ALLRECIPES
From allrecipes.com
NEVER FAIL PIE CRUST II | PUNCHFORK
From punchfork.com
HOW TO MAKE PIE CRUST: RECIPE AND TUTORIAL - FOOD NEWS
From foodnewsnews.com
NO FAIL PIE CRUST II | RECIPE | PIE CRUST, FLAKY PIE CRUST ...
From pinterest.com
NEVER FAIL PIE CRUST II - DAIRY FREE RECIPES
From fooddiez.com
HOT WATER PIE CRUST I RECIPE - FOOD NEWS
From foodnewsnews.com
DOUBLE-CRUST PIE DOUGH RECIPE | FOOD & WINE
From foodandwine.com
NO ROLL PIE CRUST II PHOTOS RECIPE
From crecipe.com
NO CRUST PECAN PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
NO ROLL PIE CRUST BUTTER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
480 LET'S BAKE A PIE! IDEAS | JUST DESSERTS, DESSERTS, FOOD
From pinterest.ca
PIE CRUST | KING ARTHUR BAKING
From kingarthurbaking.com
MY FAVORITE PIE CRUST RECIPE - ONCE UPON A CHEF
From onceuponachef.com
HOW TO MAKE PIE CRUST - FOOD NETWORK
From foodnetwork.com
9 RECIPES USING STORE-BOUGHT PIE CRUST (BESIDES PIE ...
From realsimple.com
HOW TO MAKE A DOUBLE CRUST PIE RECIPE - CRAZY FOR CRUST
From crazyforcrust.com
HOT WATER PIE CRUST II - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
PIE CRUST II - DAIRY FREE RECIPES
From fooddiez.com
5-MINUTE NO-ROLL PIE CRUST (NO EQUIPMENT) | BIGGER BOLDER ...
From biggerbolderbaking.com
PERFECT PIE CRUST RECIPE - HOW TO MAKE FLAKY PIE CRUST ...
From thepioneerwoman.com
NO ROLL PIE CRUST II - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
PERFECT PIE CRUST II - CRECIPE.COM
From crecipe.com
NO FAIL PIE CRUST II - ALLRECIPES.COM RECIPE
From crecipe.com
PIE CRUST RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
OREO PIE CRUST RECIPE - SHUGARY SWEETS
From shugarysweets.com
ROLLED PIE CRUST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PIE CRUST II – THE TOMPKINS FAMILY
From thetompkinsfamily.com
PASTRY II FOR 1 CRUST PIE RECIPE BY CANADIAN.RECIPES ...
From ifood.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love