How To make My Favourite Pie Crust Recipe
5 c All-purpose flour
3 tb Brown sugar
2 ts Salt
1 ts Baking powder
1 lb Cold lard *
1 Egg
2 tb Vinegar
Cold water * do not use shortening. (This is a slight variation from the pie dough that I have made all my life--I tried it during the holidays, and this is a definite keeper for me. Comments: I would end up with 6 to 8-9 inch pie shells (tops and bottoms). However, this pastry works well for mini pie shells (I made 18 mini pies with my piemaker). Of course, pies can be made individually and the remainder just covered well and stored in refrigerator. Measure flour, sugar, salt and baking powder into large bowl. Cut in lard until the size of tiny peas. I dig right in with my hands and this makes the job easier. Break egg into measuring cup and beat with fork until frothy and add vinegar to egg mixture. Add enough water in same cup to equal 1 cup. Pour a little at a time over flour mixture and continue to work pie dough with hands
continue this until all liquid is absorbed. Divide into four balls. Wrap and refrigerate. Store in refrigerator up to two weeks or in freezer for longer period. Most often, I make my pie shells immediately and do not put the dough in the refrigerator. If dough is too moist to work with add a very little flour. In addition, there will be extra flour on your board to roll the pastry.JM. SOURCE COMPANYS COMPANY:
PIES (BY JEAN PARE) 1992 -----
How To make My Favourite Pie Crust Recipe's Videos
Favorite Pie Crust
Your pies will be the best ever with this recipe--developed and perfected over several decades! Learn the hints to make tender and flaky piecrust every time. This recipe freezes well and bakes up perfectly every time.
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Basic Pie Crust Recipe (my favorite)
**BASIC PIE CRUST
(Makes 1 bottom & top crust pie, or 2 bottom crust “only” pies).
*In a large bowl mix:
2 & 1/2 Cups All Purpose Flour
1 & 1/4 tsp. Salt
*Cut In:
3/4 Cup Shortening
3 TBL Butter
*Add:
5-7 TBL Cold Water
*Mix well, and roll dough into a ball.
*Cut ball in half.
*Roll dough out on a floured surface (to fit a 8 or 9 inch pie plate).
*Follow directions according to pie recipe of your choice.
*Pie crust dough can be stored in refrigerator for several days until ready to use. Just take out of refrigerator a few hours ahead of time and allow to come to room temperature before rolling out.
#Basicpiecrust
#Basicpiecrustrecipe
#Homemadepiecrust
How to Make Our Favorite Easy Pie Crust Recipe (Without a Food Processor!)
Watch this step-by-step video demonstrating how to make an all-butter pie dough by hand!
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My 4 tips for a beautiful pie crust #shorts
Pie Crust Recipe
Here’s my all time favorite pie crust recipe! Double it if you plan on making a lattice top or decorative edge. You can make this in the food processor or by hand with just a grater for the butter. It’s so easy and can be made well in advance and kept in the fridge for perfect pie crust whenever an abundance of fruit shows up at your door!
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If you have any pie dough questions leave them in the comments below!
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Amazing Perfect Pie Crust, so Simple to Make!
Amazing Perfect Pie Crust as requested by you.
Amazing because it couldn't be simpler to make!
This quantity is perfect for a 9-11 inch pie using pastry on the top and bottom as per my chicken pie recipes. If you own a food processor, it will become your best friend for the simplest yet best pie crust you will ever taste. The secret is keeping everything cold. The butter, the eggs, the water and even the food processor bowl. Because your hot little fingers don’t come into contact with the ingredients, the butter stays cold and this is what gives you the flaky crust. It takes less than 5 minutes to make and you will never buy it again. Using eggs makes the dough more pliable and easy to roll out. It makes the crust more compact and a little stronger in structure working better for moist contents. Enjoy my amazing pie crust recipe.
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