Best 7 Never Fail Pie Crust I Recipes

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.

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, 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.

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

BARB'S FAVORITE NEVER FAIL PIE CRUST

Steps:

• 1. Mix the flour and salt in a bowl.
• 2. Cut in the shortening until the size of small peas. (I do this using my hands for better control)
• 3. Add the vinegar to the milk and IMMEDIATLY combine with the flour mixture.
• 4. Mix, with your hands, until the dough holds together.
• 5. Roll out to desired size and proceed according to your pie recipe.
• 6. For single crust pies, bake at 350 degrees until golden.

GRANDMA'S NEVER FAIL PIE CRUST

Steps:

• 1. Mix flour , salt and Crisco shortening together to make a crumb mixture.
• 2. Beat all the wet ingredients well together and add to the crumb mixture ; blend to form a ball ; then divide and roll out to 2 pie crusts.
• 3. You can follow any pie recipe that you are gonna be using but if you want to pre-bake the crust, after you have formed your pie dish with the crust then freeze the crust for at least 30 minutes or until chilled. This will prevent the crust from slip down the sides.
• 4. Preheat your oven to 350°F. After the pie crust has been chilled then line the pie crust with parchment paper or wax paper. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights.
• 5. Bake with weights in the pie for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for another 10 minutes or until the crust is golden.
• 6. Cool completely before filling.
• 7. NOTE : You may need to cover the edges of the pie with aluminum foil or a crust shield if your going to be putting a filled pie back in the oven to keep the edges from getting too dried out and burnt.