Never Fail Pie Dough Recipes

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.

NEVER, NEVER FAIL PIE PASTRY

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.

AMISH NEVER FAIL PIE CRUST

Steps:

• Blend flour, sugar and salt.
• Cut in Crisco to pea sized pieces.
• Mix together egg, water and vinegar.
• Add to flour.
• Mix until moistened and a soft dough forms.
• Refrigerate for at least 1 hour before rolling.
• This will keep in the refrigerator for up to a week and will be easy to roll.

NEVER FAIL PIE CRUST

Steps:

• 1. Place flour into large bowl (or deep roaster pan); use a large wooden spoon or spatula to get shortening out of can; work shortening into flour with your hands, until it is like coarse meal.
• 2. In a 1 cup measure, break one egg, then add 1 tblsp. vinegar, stir a little, then fill up with cold water to make cup measure. If making full recipe, do this THREE times. Add to the flour/shortening mixture. It will be sloppy wet but don't give up!
• 3. Using hands, mix until well combined, holds together and dough forms. For each crust, use a ball of dough the size of a baseball (9" crust). Place dough onto lightly floured surface and roll out.
• 4. If you are doing the full recipe and not using it all, make all dough into balls, wrap individually in plastic wrap and then put those into gallon-size freezer zip bag. I can get 6 balls in a bag. Will keep several months in freezer.
• 5. To use from frozen, just take out the desired number of balls and let set on counter for a while to soften. OR you can thaw in microwave, still wrapped in plastic, on LOW power for 30-45 seconds. Start at 30 sec, check it & add time as needed in 5 sec increments.

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.

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

NEVER FAIL PIE DOUGH

Steps:

• Measure & mix the first 4 ingredients.
• Blend lard by "cutting" it into the flour mixture with a fork. Mix until the dough has an oatmeal like quality.
• Add water and mix with fork.
• Form dough into a ball and divide into 3 equal pieces.
• Roll out on floured surface, making sure to keep surface & rolling pin floured.
• Bake according to directions for your favorite pie.

NEVER-FAIL GLUTEN-FREE PIE CRUST

Steps:

• Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
• Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
• Pour gluten-free flour into a large bowl. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water one tablespoon at a time until dough is no longer sticky and forms a ball.
• Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
• Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.

NEVER FAIL PIE CRUST

Steps:

• Beat egg; add water and vinegar.
• Blend in shortening, salt & slowing add flour mixing after every cup.
• Divide into 3 portions of equal sizes (as close as you can eye it) Make into a ball and roll out on a floured surface, not too much flour as it will make it too brittle and fall apart. Makes 3 single crusts.
• I was told that it freezes well although I have never done that before. So if you choose to do it please let me know how it works.

NEVER FAIL PIE CRUST FOR 6 CRUSTS

Steps:

• Mix flour, salt and sugar.
• Cut in Crisco until finely mixed (mixture will begin to stick together).
• In a one cup measuring cup, beat egg; add vinegar; fill to one cup with cold water; add to well in center of flour mixture; mix well (it may be sticky).
• Lay out a long piece of plastic wrap; pour dough onto center of wrap and form into an even loaf; bring ends of wrap over dough and wrap tightly; store in frig.
• Crust is better if it stands overnight in the refrigerator.
• When ready to use, unwrap loaf; score, but do not cut, in half and then score each half into three even slices of dough.
• Cut off individual crusts as needed, rewrapping unused portion; can be stored in refrigerator up to three weeks.

NEVER FAIL PIE CRUST

Steps:

• Place a large sieve in a large mixing bowl.
• Into the sieve place the flour, baking powder, salt, and brown sugar.
• Sift into bowl.
• With a pastry blender, cut in the shortening until crumbly and no large bits or shortening remain.
• In a measuring cup, beat the egg, add the vinegar, and enough cold water to make one cup.
• Pour over flour mixture, a little at a time, stirring with a fork until the dough begins to stick together.
• Add more flour, if necessary, and knead a few times right in the bowl until you have a large, smooth ball.
• Pat firmly into the bowl and lightly mark off six equal portions.
• With a knife, cut through each portion.
• Pat into round balls and place in separate plastic bags.
• Dough will keep in the refrigerator for two weeks, or in the freezer for two months.