Best 6 No Fail Pie Crust Water Whip Pie Crust Recipes
Indulge in the art of pie-making with our comprehensive guide to creating a perfect pie crust. Discover the secrets to a flaky, tender, and foolproof crust that will elevate your pies to new heights. This article features two exceptional pie crust recipes: the classic All-Butter Pie Crust and the innovative Water Whip Pie Crust.
The All-Butter Pie Crust recipe embodies the traditional approach to pie crust making. With its rich, buttery flavor and golden-brown color, this crust is perfect for both sweet and savory pies. The Water Whip Pie Crust, on the other hand, introduces a unique technique that results in an incredibly flaky and light crust. This recipe utilizes a combination of butter and shortening, along with a unique whipping method, to create a crust that is both sturdy and delicate.
Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process of making a perfect pie crust. Learn how to properly measure and handle ingredients, incorporate the right amount of butter, and achieve the ideal dough consistency.
With our comprehensive guide, you'll master the art of pie crust making and create stunning pies that will impress your family and friends. So, gather your ingredients, preheat your oven, and let's embark on this delicious journey together.
NO FAIL PIE CRUST I
I found this recipe years ago, and have not made any other since. This dough freezes very well.
Provided by Lenn
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g
NO FAIL PIE CRUST II
This recipe is both tender and flaky, due to the addition of vinegar and lard.
Provided by Molly
Categories Desserts Pies Pie Crusts Pastry Crusts
Yield 32
Number Of Ingredients 7
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.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 12 g, Cholesterol 16 mg, Fat 11 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 163.1 mg, Sugar 0.1 g
NO FAIL PIE CRUST... WATER WHIP PIE CRUST
This recipe was given to me from my boyfriend's mother, Bonnie. I had never made a home made pie crust before, till I got this recipe. It's so easy and hasn't failed me yet ! I have been a pie making fool since getting this ! My boyfriend, Lance has been my taste tester and doesn't seem to mind.
Provided by Tonya Dupree
Categories Pies
Time 15m
Number Of Ingredients 7
Steps:
- 1. Stir milk, salt, sugar and vanilla into the shortening.
- 2. Add boiling water and whip with a fork until like a thick cream.
- 3. Add flour all at once. Stir with a fork in "around the bowl motion ". Stir till just mixed. Do not over mix.
- 4. If making single prebaked pies to fill later, prick with a fork and bake 12 min. @ 450. If making a pie , like a pumpkin pie, just bake according to pumpkin pie recipe directions. It is very important when mixing the crust, do it in the round the bowl motion, if you don't, you'll have a big mess on your hands... lol
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.
WATER-WHIP PIE CRUST
Here is another favorite recipe from A Women's Paradise of recipes by the Associated Women For Pepperdine College cookbook that was published in 1962. This pie crust is so quick and easy and very flaky. I have been making it for years and know that once you give it a try then you will love it too!
Provided by Jeanne Gliddon
Categories Savory Pies
Time 25m
Number Of Ingredients 5
Steps:
- 1. Put shortening in mixing bowl, pour boiling water and milk over it.
- 2. Break up shortening, whip with fork or pie blender till mixture is smooth and thick like whipped cream and holds soft peaks when fork is lifted.
- 3. Stir flour and salt into mixture.
- 4. Stir quickly with around the bowl strokes until it cleans the bowl.
- 5. Divide dough in half, roll out for bottom and top crust or freeze for future use.
- 6. For pre-baked pies, prick with a fork and bake 10 to 12 min. @ 450 while watching closley to prevent over baking. If making an apple, peach, pumpkin, etc., bake according to pie recipes directions.
Tips:
- To ensure a flaky crust, use cold butter and ice water. The cold temperature prevents the gluten in the flour from developing, which makes the crust more tender.
- Work the dough quickly and gently. Overworking the dough will make it tough.
- Chill the dough for at least 30 minutes before rolling it out. This will make it easier to handle and less likely to tear.
- When rolling out the dough, use a light touch. Don't press down too hard or the dough will become tough.
- If the dough is too sticky, add a little more flour. If the dough is too dry, add a little more water.
- Trim the edges of the dough evenly before baking. This will help the crust to brown evenly.
- Bake the crust in a preheated oven. This will help to prevent the crust from becoming soggy.
- Don't overbake the crust. The crust should be golden brown, but not dark brown.
Conclusion:
Making a perfect pie crust is not difficult, but it does take a little practice. By following these tips, you can make a pie crust that is flaky, tender, and golden brown. With a little practice, you'll be able to make a pie crust that is perfect for any occasion.
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