Never Fail Pastry Recipes

NEVER FAIL PIE CRUST I

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.

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.

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

PERFECT , NEVER FAIL PASTRY CRUST

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.

NEVER FAIL PIE CRUST II

Steps:

• In a large bowl, mix flour, shortening, sugar and salt.
• Add ice water, vinegar and egg. Beat to combine.

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.

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.

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

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.