No Fail Pie Crust Meat Pies Recipes

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NO FAIL PIE CRUST III



No Fail Pie Crust III image

A wonderful pie crust which you just can't mess up on! This recipe makes enough for 4 single crusts.

Provided by Becky

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time P1DT40m

Yield 24

Number Of Ingredients 6

4 cups all-purpose flour
½ teaspoon salt
2 cups butter
1 egg, lightly beaten
1 teaspoon vinegar
3 fluid ounces cold water

Steps:

  • In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.
  • Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball.
  • Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.

Nutrition Facts : Calories 214.4 calories, Carbohydrate 15.9 g, Cholesterol 48.4 mg, Fat 15.8 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 160.7 mg, Sugar 0.1 g

NO-FAIL PIE CRUST



No-Fail Pie Crust image

I found this recipe in a woman's magazine back in the seventies and have used it ever since. It has never failed ME, at any rate. No matter how much this dough is handled it is always flaky and tender even if scraps need to be re-rolled. Be sure to use exact measures, levelling off with a knife. Dough can be left in the refrigerator for up to 3 days. It remains soft and can be taken out and rolled at once, or it can be frozen until ready to use (thaw until soft enough to roll). For a filled pie, bake at temperature indicated in recipe you are using. For unfilled pie, bake at 450 degrees Fahrenheit as directed below. Note that it is suggested you bake a filled pie versus a pie shell on different racks of the oven. The recipe makes five 9-inch pie shells or one shell plus two 2-crust pies. Preparation time includes minimum chilling time of 1/2 hour. Cooking time is for unfilled pie crust only.

Provided by echo echo

Categories     Pie

Time 1h5m

Yield 5 crusts

Number Of Ingredients 7

4 cups flour
1 tablespoon sugar
2 teaspoons salt
1 3/4 cups shortening (NOT refrigerated, don't use oil, lard, margarine or butter)
1/2 cup water
1 tablespoon white vinegar or 1 tablespoon cider vinegar
1 large egg

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.

NO FAIL PIE CRUST I



No Fail Pie Crust I image

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

2 ½ cups all-purpose flour
1 cup shortening
¼ teaspoon salt
1 egg
¼ cup cold water
1 tablespoon distilled white vinegar

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

NO FAIL PIE CRUST II



No Fail Pie Crust II image

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

4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons salt
1 ⅔ cups lard
½ cup water
1 egg, beaten
1 tablespoon distilled white vinegar

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

MOST INCREDIBLE NO FAIL PIE CRUST



Most Incredible No Fail Pie Crust image

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

3 cups flour
1 cup shortening
1/2 teaspoon salt
1 large egg, beaten
5 tablespoons cold water
1 teaspoon vinegar

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!

NEVER, NEVER FAIL PIE PASTRY



Never, Never Fail Pie Pastry image

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

2 cups all-purpose flour
1 teaspoon white sugar
¼ teaspoon salt
1 teaspoon baking powder
1 cup lard
⅓ cup cold water
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar

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

NO FAIL PIE CRUST MEAT PIES



No fail pie crust Meat Pies image

My husband and my sons just love these meat pies. It was my husband that showed me how to make this pie crust. And I hope you enjoy them!!!

Provided by Claire Collins

Categories     One Dish Meal

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 12

5 cups white flour
1 egg
1 lb Crisco or 1 lb tenderflake shortening
1 pinch salt
1 can Canada Dry ginger ale
5 lbs ground beef
2 lbs ground pork
1 large onion, chopped
salt
pepper
savory
sage

Steps:

  • Pie Crust: Mix ingredients in large bowl.
  • Mix well by hand.
  • Roll out on a floured surface.
  • Meat: Mix together meat, onion, salt and savory.
  • Cook for about 1-1 1/2 hours or until meat is well cooked, cool meat, place in lined pie plates, then place pie crust over meat and seal well.
  • Bake at 350 F for about 30 to 40 minutes.

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