Best 2 Kittencals No Fail Buttery Flaky Pie Pastrycrust Recipes
Are you looking for a flaky, buttery pie crust that will impress your friends and family? Look no further than Kittencal's No-Fail Buttery Flaky Pie Pastry Crust! This easy-to-follow recipe will guide you through the process of creating a perfect pie crust every time.
With just a few simple ingredients and a little bit of patience, you'll be able to make a pie crust that is both delicious and beautiful. This recipe includes step-by-step instructions, as well as tips and tricks for achieving the perfect crust. Whether you're a beginner or an experienced baker, you'll find everything you need to know to make a pie crust that will be the star of your next potluck or party.
In addition to the classic pie crust recipe, this article also includes variations for making a gluten-free pie crust and a vegan pie crust. So no matter what your dietary restrictions are, you can enjoy a delicious pie with a flaky, buttery crust. So gather your ingredients and preheat your oven, because it's time to make the best pie crust you've ever tasted!
KITTENCAL'S NO-FAIL BUTTERY FLAKY PIE PASTRY/CRUST
I don't think you will find a better pie pastry, not only is this easy to handle but bakes outs flaky and light and has a rich buttery flavor! --- you could use 3 cups all purpose flour but the crust will not be as flaky --- here's a tip, to prevent a soggy pie crust brush a thin layer of egg white over the bottom crust before filling --- *NOTE* this can also be made using a processor with great results, which is the way I most always do (see instructions below the recipe) if you are making this on a food processor cube the butter and lard into about 1-inch pieces and then partially freeze.
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 2 9-inch pastry, 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix both flours, sugar and salt in a large bowl.
- With a pastry cutter cut in the very cold butter and lard until the consistency of tiny peas.
- In a small bowl whisk the egg yolk, vinegar and water.
- Stir the egg/water mixture into the flour mixture until moistened and dough holds together (usually it takes the full amount of water/egg mixture).
- Gather into a ball then divide into two.
- Cover with plastic wrap and store in the fridge for 30 minutes (or the dough may be frozen after the 30 minutes chilling time, just wrap firstly in plastic wrap and then tightly in foil, leave in fridge overnight to defrost).
- PROCESSOR METHOD: whirl the flour, sugar and salt for a couple of seconds.
- In a small bowl mix the egg, vinegar and water together; set aside.
- Add in the partially frozen butter cubes and lard to the flour mixture; pulse until well mixed, then add in the water/egg mixture.
- Process/pulse JUST until the dough holds together (do not over process, or your dough will be tough!).
PERFECT PIE CRUST (NO FAIL)
Make and share this Perfect Pie Crust (No Fail) recipe from Food.com.
Provided by Patricia Layman
Categories Pie
Time 25m
Yield 3 single crust pie shells, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Blend flour, Crisco and salt until crumbly (use a pastry blender).
- In a separate bowl, beat egg, add water and vinegar.
- Moisten flour mixture with this and separate into three sections.
- Roll out for single crust.
- This recipe makes three single crusts.
- Very flaky every time.
Nutrition Facts : Calories 693.3, Fat 52.7, SaturatedFat 15.9, Cholesterol 35.2, Sodium 400.9, Carbohydrate 47.8, Fiber 1.7, Sugar 0.2, Protein 7.5
Tips:
- Make sure the butter is very cold before you start working with it. This will help prevent the pastry from becoming greasy.
- Use a pastry blender or two forks to cut the butter into the flour. This will help create a flaky texture.
- Work quickly to prevent the butter from melting. If the butter starts to melt, chill the dough for a few minutes before continuing.
- Don't overwork the dough. Overworking the dough will make it tough.
- Chill the dough for at least 30 minutes before rolling it out. This will help prevent the dough from shrinking in the oven.
- When rolling out the dough, use a light touch. Rolling the dough too hard will make it tough.
- If the dough is too sticky, dust it with a little flour. Adding too much flour will make the pastry tough.
- Bake the pastry in a preheated oven. This will help prevent the pastry from becoming soggy.
- Don't overbake the pastry. Overbaking the pastry will make it dry and crumbly.
Conclusion:
This no-fail buttery flaky pie pastry crust is perfect for any pie recipe. It's easy to make and always turns out perfect. With a few simple tips and tricks, you can make a delicious and beautiful pie crust that will impress your friends and family. So next time you're in the mood for a pie, give this recipe a try. You won't be disappointed!
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