How To make Never Fail Crisco Pie Crust
4 c Flour
1 tb Sugar
2 ts Salt
1 3/4 c Crisco shortening
1 Egg; beaten
1/2 c Cold water
1 tb White vinegar
This pie crust recipe is very good, and can be made ahead and kept in the frig (a time saver at holiday time!). Mix flour, sugar & salt. Add Crisco with pastry blender and mix well. Add egg, vinegar & water. Mix until well blended (with fork, then hands). Place in refrigerator until ready to use. Will keep 2 weeks in frig. Yields 4 - 9" pie shells. You can also make them all at once and freeze what you're not using
they freeze great.JM. :
How To make Never Fail Crisco Pie Crust's Videos
Easy Butter Pie Crust Recipe From Scratch - No Chill, No Shortening, No Food Processor, No Sugar
This has been our go-to recipe for homemade pie crust because it is so easy to make and you don't have to chill it. There are only two ingredients other than water. There is no shortening, no sugar, no lard, and no eggs in this recipe. You also don't need a food processor to make it.
#baking, #recipe, #piecrust;
No Fail Pie Crust
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EASY NO FAIL Pie Crust EVERYTIME
This is a stress free pie crust that's so easy that if you've never made a homemade pie crust, you'll be so at ease when you make this one. The taste is great and the baked crust is light and crispy. So make your own pie crusts for the holidays or anytime and woo your family and friends. You'll love this crust.....I promise!!!
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2 cups all purpose flour
1 tsp. of regular table salt
a little over 1/2 cup vegetable oil (that ends up being a line just above the 1/2 cup mark but NOT the next already marked line on your measuring cup...it's YOUR imaginary line)
1/4 cup milk
Mix the flour and salt together. Mix the milk with the oil and add to the flour. Stir with a fork until it comes together then work with your hands until it comes together. Roll it out between 2 sheets of wax paper and follow my directions on how to release the dough into your pie plate. If you need more dough, double the recipe. If you need a wider crust, use parchment paper instead of wax paper. You can bake your pie right away. There is no need to chill this dough. Enjoy!!!
No Fail Pie Dough Recipe ! - Fast ! With Our Cuisinart Food Processor !
No Fail Pie Dough Recipe ! - Fast ! With Our Cuisinart Food Processor !
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No fail pie dough recipe ! I'll show you how to make a super fast pie dough in your food processor. In only a few seconds, your dough is ready to go !
At the end of this video, there's a link to another video where we use this pie dough in some delicious mini pecan tarts !
Are you a mobile user ?
Here's a clickable link that you saw at the end of this video:
Mini Pecan Tarts
have a detailed video on this Cuisinart food processor here : 12 CUP Cuisinart Food Processor Unboxing And Review ✅
#food #recipe #pie
No Fail Pie Crust | How to make your own homemade pie crust recipe | perfect for pumpkin pie
No Fail Pie Crust/ Dough
Yield: 4 double crusts
*depends on thickness and diameter of ????
5 cups all purpose flour
2 tsp salt
2 tsp baking powder
1 pound of lard
1 egg
1 Tbsp vinegar
Instructions:
1. Mix flour, salt, baking powder and lard together to make a fine texture.
2. In a cup put the egg and beat it with a fork.
3. To the beaten egg, add 1 tablespoon of vinegar.
4. Fill cup with ice water to equal 1 cup of liquid.
5. Add the liquid egg, vinegar and water mixture to dry ingredients.
6. Mix well and roll out.
7. Do not handle dough too much
(Recipe is from the Morristown Nova Scotia Baptist Ladies Auxiliary Cook Book called “Our Favorite Recipes 1973)
Perfect Flakey Pie Crust Recipe: Nana's Secret Recipe and Tips!
The ingredients are 1 cup &2 Tbls. flour, 1/2 tsp. salt, 1/3 cup canola oil and 2 Tblsps. ice water . This is our family's favorite pie crust recipe! It can be used to make both sweet and savory recipes and is an absolute cinch to prepare! Let us know if you make it!! PRESS SHOW MORE FOR MORE INFO
SEE COOKED PIE SHELL ON BANOFFEE PIE VIDEO. INFO FOR 2 CRUST PIE IS BELOW
To Make a 2 crust pie
Although it's not quite double the recipe because the top crust is a little smaller,it's easier to double the recipe and roll the extra for a little nibble.
Make double the recipe in one bowl and divide in half to roll out.After rolling and placing the bottom crust(make sure there is an overhang of about an inch around)you can take about 1/4 off the ball to save for the nibble and roll the rest to the same thickness as the bottom.Place over your filled pie and pinch edges together.You want the bottom crust to extend a little bit beyond the upper crust and pinch towards the pie which will bring the bottom crust over the top edges to seal the filling in.Make slits with a knife or poke with a fork so that when the filling boils,the steam can escape Bake as your recipe directs..Then
you can roll out the extra,sprinkle with cinnamon sugar and bake nest to your pie(but for a shorter time..Sounds way more complicated than it is .
TO SEE FINISHED PIE CRUST PLEASE LOOK AT BANOFFEE PIE VIDEO
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Please watch: Lattice Crust (Blueberry Pie): Nana's Cookery Tips & Tricks
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