Time 25m Yield 24 Number Of Ingredients 5 Steps:
In a large bowl, Cut the shortening into the 2 1/2 cups flour until the mixture resembles coarse crumbs. In a small bowl, combine the 6 tablespoons flour, 2 teaspoons salt and 1/2 cup water to make a paste. Mix paste into the flour and shortening mixture. Divide dough into 4 equal pieces and shape into rounds. Wrap securely in plastic and refrigerate overnight.
Time P1DT40m Yield 24 Number Of Ingredients 6 Steps:
In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks. Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball. Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.
Time P1DT40m Yield 24 Number Of Ingredients 6 Steps:
In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks. Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball. Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.
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!
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.
Time P1DT40m Yield 24 Number Of Ingredients 6 Steps:
In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.n Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball.n Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.n
More about “no fail pie crust iii recipes”
Time 1h5m Yield 5 crusts Number Of Ingredients 7 Steps:
In a large bowl, stir together the flour, sugar and salt with a fork. Cut in the shortening with a fork until crumbly. In a small bowl, beat together the water, vinegar and egg; add to the flour mixture. Stir until all ingredients are moistened. Divide dough into 5 portions and, with hands, shape each into a flat round patty ready for rolling. Wrap each patty in plastic or waxed paper and chill at least 1/2 hour. When you are ready to use the pie crust, lightly flour both sides of the patty and roll out on a lightly floured board or pastry cloth. Keeping the pastry round, roll, from the center, to a 1/8-inch thickness into a circle 2 inches larger than the top of the pie pan. Fold in halves or quarters, transfer to the pie pan, unfold and fit in loosely. Press with fingers to remove air pockets. Fill the crust. Place the other crust on top; flute edges with a fork and place decorative slits in top of crust to allow steam to escape. Bake as directed in the pie recipe you are following. Bake pie on the LOWEST rack in oven to prevent bottom crust becoming soggy. FOR A PRE-BAKED UNFILLED PIE SHELL:. Prick the bottom and sides of a pastry lined pie pan with a fork. Bake on the CENTER rack in a preheated 450 degree Fahrenheit oven 12 to 15 minutes, or until golden brown (a metal pan will take longer than glass). Cool on a wire rack (the shell will shrink and edges pull away from pan). Fill as desired.
