Grandma Floridas No Fail Pie Crust Recipes

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.

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.

NEVER FAIL PIE CRUST

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. - - - - - - - - - - - - - - - - - -