Best 2 No Fail Pie Crust Ii Recipes
**Indulge in a Culinary Symphony of Pie Crust Mastery: A Journey Through Classic, Flaky, and Gluten-Free Delights**
Step into the realm of pie-making artistry with our comprehensive guide to creating the perfect pie crust. From the classic all-butter crust to the delicate nuances of a flaky crust, and even a gluten-free option for those with dietary restrictions, this article presents a symphony of recipes that cater to every taste and preference. Embark on a culinary adventure as we unveil the secrets of achieving a golden-brown, flaky crust that will elevate your pies to new heights of deliciousness. Whether you're a seasoned baker or just starting, our detailed instructions and expert tips will guide you towards pie-making mastery. Discover the art of blind baking, master the art of lattice crusts, and explore the versatility of pie crusts beyond the traditional, as we present a collection of both sweet and savory recipes that showcase the boundless creativity of this culinary canvas.
MOST INCREDIBLE NO FAIL PIE CRUST
This is absolutely the best pie crust I have ever used. It never fails me and always comes out flaky and perfect. This recipe is enough for 2 - 9" crusts.
Provided by Karen..
Categories Pie
Time 10m
Yield 2 9-inch pie crusts, 8-16 serving(s)
Number Of Ingredients 6
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!
NEVER FAIL PIE CRUST
My mom's perfect pie crust receipe. It is easy to roll out, is tender and flaky, and freezes quite well.
Provided by Matthew Dufresne
Categories Breads
Time 20m
Yield 6 crusts
Number Of Ingredients 8
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.
Tips:
- Chilling the dough: Chilling the dough before rolling it out helps prevent it from shrinking in the oven. Chilling also makes the dough easier to handle and less likely to stick to your hands.
- Using the right amount of water: Too much water will make the dough tough, while too little water will make it dry and crumbly. The right amount of water will depend on the type of flour you are using and the humidity in your kitchen.
- Rolling the dough out evenly: Roll the dough out evenly to ensure that it bakes evenly. If the dough is thicker in some areas than others, it will not bake properly.
- Trimming the dough: Trim the edges of the dough neatly before baking. This will help to prevent the dough from shrinking and becoming misshapen.
- Baking the pie crust: Bake the pie crust at a high temperature for the first 10-15 minutes, then reduce the temperature and continue baking until the crust is golden brown.
Conclusion:
With a little practice, you can master the art of making pie crust. By following the tips above, you can create a delicious and flaky pie crust that will impress your family and friends. So next time you're in the mood for a homemade pie, don't be afraid to give it a try!
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