100yearoldpiecrustpastrydough Recipes

100 YEAR OLD PIE CRUST

Steps:

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

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.

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.

NEVER, NEVER FAIL PIE PASTRY

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.