Never Fail Pastry Recipes

NO FAIL PASTRY

Steps:

• 1. Put 6 cups of flour into a bowl with salt. Cut in with pastry cutter or 2 knives the 2 cups shortening till you have small balls the size of large peas.
• 2. Separate the egg and put the whites aside. Egg yolk in a measuring cup. Add the vinegar and top it off with water to make one cup. Mix well.
• 3. Forming a large ball and separating it into 6 portions. This will make 6 bottom crust pies or 3 top and bottom crust pies.
• 4. Take one ball on a floured surface and press down. Take a lightly floured rolling pin and starting from the center roll out in ever direction.
• 5. Note: do not roll over entire surface cause you will have thin and thick areas. Often you will get some cracks in the outside edges. before they get big push them in with your hand to make your dough circular, then continue rolling.
• 6. When you have reached the desired thickness, pull the pastry up over the rolling pin and roll it on the rolling pin. This helps immensely when putting into the pie dish. Cut all the excess off with a pizza cutter or knife. Set these pieces aside by themselves.
• 7. There are different ways of making your pie edges look pretty. One is with a fork(very easy),the curly edge is done with your thumb on one hand and your thumb and forefinger on the other. Use your imagination.
• 8. Add your filling what ever it may be. Roll out the top crust for full pie or you can cut strips even from the scraps to make a criss cross pattern in any shape you like.
• 9. When you are done making all 6 pie shells you can gather of the scraps and roll them out for criss cross as above or you might even have enough for some tarts or another bottom crust..
• 10. Baking the pie shell for a pudding type pie only requires approx 15 mins(poke holes in bottom crust with a fork) or until golden brown. A filled pie will take a little longer 20-25 mins or until golden brown. Bake at 350-375 degrees.I hope these instructions help you as you make your pies! ~Enjoy!

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.

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.

NO FAIL PIE CRUST II

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.

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

MOST INCREDIBLE NO FAIL PIE CRUST

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!