Never Fail Pastry Recipes
NEVER FAIL PIE CRUST I
It never fails. Good for custard pies.
Provided by Susan
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 16
Number Of Ingredients 6
Steps:
- Whisk together the flour and salt. Blend in shortening until texture resembles coarse crumbs.
- Mix together egg, vinegar, and water. Pour into flour mixture, and mix together.
- Roll dough out between wax paper; no extra flour is needed to roll out dough if wax paper is used. Use as directed in recipe.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 17.9 g, Cholesterol 11.6 mg, Fat 19.8 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.9 g, Sodium 150.3 mg, Sugar 0.1 g
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
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 , 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 II
This is a pie crust that is easy and never fails. You don't even have to roll this out just pat it into your pie pans.
Provided by Mary Roahrig
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 16
Number Of Ingredients 7
Steps:
- In a large bowl, mix flour, shortening, sugar and salt.
- Add ice water, vinegar and egg. Beat to combine.
Nutrition Facts : Calories 358 calories, Carbohydrate 24.7 g, Cholesterol 11.6 mg, Fat 27.4 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 6.8 g, Sodium 150.3 mg, Sugar 0.9 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
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
Steps:
- Sift together flour, salt, baking powder and brown sugar. Mix shortening with flour mixture. Add water, vinegar and egg. Mix well. Divide into 5 or 6 balls and place in freezer bags. Place in freezer.
CRISCO® NO FAIL PIE CRUST
There's a reason people use the expression easy as pie, and we're sure it was inspired by this recipe. No Fail Pie Crust is perfect for sweet fillings, savory stuffing and everything in between.
Provided by Allrecipes Member
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Combine flour and salt in mixing bowl. Cut room temperature shortening into flour with pastry blender or two knives until mixture is uniform and shortening resembles coarse crumbs.
- Beat egg, water and vinegar together to blend. Pour all the liquid over flour mixture. Stir with fork until mixture is moistened.
- Divide dough in half and shape into a ball. Flatten each into a circle about 4"(10 cm). Wrap and chill dough 15 minutes for easier rolling.
- Roll each portion of dough separately. Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness in spoke fashion from centre to edge with light, even strokes. If dough sticks, dust lightly with flour. Roll to a circle about 1" (2.5 cm) larger than upside down pie plate.
- Ease into pie plate without stretching. Repeat rolling with remaining pastry for top. Trim, flute and bake according to your filling recipe.
- *For 5 Pie Shells: Prepare as above, dividing dough into 5 equal portions. Wrap well, then chill before use. Roll out as directed above.
Nutrition Facts : Calories 1136.2 calories, Carbohydrate 78.8 g, Cholesterol 46.5 mg, Fat 83 g, Fiber 3.2 g, Protein 13.8 g, SaturatedFat 20.9 g, Sodium 567.5 mg, Sugar 1.1 g
More about "never fail pastry recipes"
NEVER FAIL PIE CRUST RECIPE WITH LARD - PICNIC LIFE FOODIE
AMISH FLAKY PIE CRUST RECIPE - NEVER FAIL PIE CRUST ...
From amish-heritage.org
Category DessertTotal Time 25 mins
- Add lard, butter, or shortening, whichever you decide to use; and blend in with your hands or pastry blender until crumbly. It doesn't matter if there's still little pebbles, you just don't want them any larger than pea size.
- Gradually add ice cold water, and form into ball. If it looks like it will be too dry, just add a bit more water. You want it wet enough that it will stick together. But do not over mix.
- Divide into 3 balls. Dust your counter top with flour and place your ball of dough onto flour. You can spread a bit with your hands, then dust the top with flour as well. Using rolling pin, roll into a round disc, just a couple inches larger than your pie plate. You'll want to start in the center and roll outward, just applying a little pressure as you roll. And rotate around in a circle to get it nice and round.
AMISH NEVER FAIL PIE CRUST - I AM HOMESTEADER
From iamhomesteader.com
5/5 (5)Category DessertServings 12Total Time 32 mins
- In the bowl of a food processor, pulse together the flour, sugar, and salt until combined. Add the shortening and pulse until pea-sized crumbs form. Transfer the dough to a large bowl and bring the dough together with a wooden spoon.
- In a small bowl, whisk together the egg, vinegar, and water. Pour over the dough and mix until combined (dough will be sticky). Wrap the dough with plastic wrap and let it chill in the refrigerator for at least 1 hour before rolling.
- For a hot pie (e.g. with a filling that needs to be baked), divide the chilled dough in half on a generously floured work surface. Roll half of the dough to ¼-inch thick and transfer to a 9-inch pie dish. Repeat with the second half of dough if the pie is covered. Bake as instructed in the recipe. Wrap any remaining dough in plastic wrap and store in the refrigerate.
- For a cold pie (e.g. with a filling that doesn't need to be baked), move oven rack to the lowest tier and preheat oven to 375°F. Divide the chilled dough in half on a generously floured work surface. Roll half of the dough to ¼-inch thick and transfer to a 9-inch pie dish. Loosely fit aluminum foil over the lined pie dish and weigh down with pie weights, raw rice or uncooked beans. Bake for 25 to 30 minutes. Remove the weights and foil and continue baking for 10 to 12 minutes until golden brown. Fill and chill according to the recipe.
5-MINUTE NO FAIL FLAKY PIE CRUST RECIPE | JENNA KATE AT HOME
From jennakateathome.com
5/5 (1)Category Pie Crust / Short Crust PastryCuisine AmericanCalories 3590 per serving
NEVER FAIL PIE CRUST - THE FARMWIFE COOKS
From farmwifecooks.com
5/5 (1)Estimated Reading Time 2 mins
PIE CRUST RECIPE | TWO TERRIFIC PIE DOUGH RECIPES ON THIS ...
From cookingnook.com
Cuisine AmericanEstimated Reading Time 3 minsCategory Dessert
- Sift the flour with the salt. Cut in the shortening until the mixture looks like small peas. Cut in the butter coarsely. The addition of the butter makes a flaky pastry crust.
- Sprinkle this mixture with water a tablespoon at a time and mix lightly with a fork. Keep adding water 1 tablespoon at a time, just until dough will come together when you mix it with the fork.
- Gather the dough into a ball. (The dough can be refrigerated until ready to use at this stage). If using the pie dough now, divide the pastry into 2 sections, one just slightly larger than the other. Take the larger ball of dough and roll it out into a large, thin circle with a rolling pin. Make sure you sprinkle a bit of flour on the surface you are rolling the dough out on before you begin. Use the larger sheet of dough as the bottom crust of a 2 crust pie. Roll out the other piece for the top.
BAKEPROOF: NEVER-FAIL SHORTCRUST PASTRY : SBS FOOD
From sbs.com.au
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.
ROBINHOOD | NO FAIL PASTRY
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Total Time 15 mins
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