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
Egg and Vinegar Pie Crust from Start to Finish
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Never Fail Pie Crust Recipe | Flakey Crust #FLOURITUP @MartinMidlifeMisadventures
How to make never fail pie crust.
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2.5 cups flour
1/4 tsp salt
1 cup shortening
1/4 cup cold water
1 large egg
1tbs white vinigar
How to Make Pie Crust that Never Fails!
Perfect Pie Crust!
The trick is to use half as much shortening as flour, and half as much water as shortening!
For a two crust pie:
1 c. Shortening or lard
2 c. Flour
1 tsp salt
1/2 c. Water (cold)
NO FAIL PIE CRUST: How To Make A Perfectly Flaky Pie Crust From Scratch
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Recipe
NO FAIL PIE CRUST: How To Make A Perfectly Flaky Pie Crust From Scratch
4 cups flour
1 tbsp baking powder
1⁄4 tsp salt
1 tsp cream of tartar
1 lb cold shortening (or butter or any combination of the two to equal 1lb or 2 cups)
1 cup ice cold water
Mix flour, baking powder, cream of tartar and salt with a whisk to combine. Next, grate the butter or shortening into the flour using a fork. Make sure to break up the grated fat so that each piece is well coated with flour and not sticking to together. Next drizzle 3⁄4 cup of the cold water over the flour mixture. Use your fork to incorporate the water into the flour. You may need to use the additional 1⁄4 cup of water to bring the dough together. Next, empty the dough onto your countertop and gently bring the dough together into a ball. This recipe makes enough for 2 double crusted pies.
Bake single crust on 350 for 20 mins with pie weights in. Remove weights and bake an additional 10 mins.
Be very careful not to overwork the dough with either the fork or your hands.
This can be refrigerated for a few days and frozen for 2-3 months.
It rolls out easily and is very flaky. It rolls better if kept in the refrigerator for a while but this isn’t necessary.
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 !
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Mini Pecan Tarts
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#food #recipe #pie
Never Fail Pie Crust | How to Make a No Fuss Pie Crust | In the Kitchen with Crystal
Never Fail Pie Crust
9 inch double crust
2 cups flour
1 ½ t sugar
¾ t salt
2/3 cups butter
1 ½ t vinegar
1 egg (small)
¼ cup water
Combine dry ingredients. Cube butter and add to dry ingredients. With your hands or pastry cutter work butter into flour mixture until it resembles coarse cornmeal.
In a measuring cup or small bowl combine vinegar, egg and water.
Add to flour butter mixture. Stir and work in as much of the flour mixture as you can then using your hands work the dough to form a ball. Divide dough in half.
Roll one half to fit into a 9 inch pie plate. Fill pie with your favorite pie filling. Roll second half and place on top. Trim edges using a butter knife. Seal top and bottom crusts together.
Cut vents in top to allow steam to escape.
Bake pie according to the directions for the pie filling of your choice.
To pre-bake the pie crust (for cream type pies): Bake empty pie shell at 425 for 10 to 12 minutes or until lightly golden brown.
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If you want to make a blackberry pie here is the recipe I used:
Blackberry Pie
Pastry for a 9 inch two crust pie
1 cup sugar (or a bit more if your berries are tart)
½ cup flour
½ t. cinnamon, optional
6 cups fresh blackberries
1 T butter, optional
Preheat oven to 425. Prepare your pastry. In a large bowl mix the sugar, flour and cinnamon(if using). Gently mix in berries. Pour this into your pie crust. Dot with the butter if you would like. Cover with a top crust and seal the edges. Cut slits in the crust to vent. Bake for 35 to 45 minutes or until crust in nicely golden brown and juices are bubbling through.
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