NEVER FAIL PIE CRUST RECIPES

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NEVER-FAIL PIE CRUST RECIPE: HOW TO MAKE IT



Never-Fail Pie Crust Recipe: How to Make It image

Even novice bakers who normally shy away from homemade pie pastry can't go wrong with this recipe. It's so easy to roll out and produces a tender, flaky crust every time.—Ruth Gritter, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Desserts

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 2 (9-inch crusts).

Number Of Ingredients 5

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
1/3 cup milk
1 tablespoon white vinegar

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.

Nutrition Facts : Calories 133 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 150mg sodium, CarbohydrateContent 12g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

MOST INCREDIBLE NO FAIL PIE CRUST RECIPE - FOOD.COM



Most Incredible No Fail Pie Crust Recipe - Food.com image

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.

Total Time 10 minutes

Prep Time 10 minutes

Yield 2 9-inch pie crusts, 8-16 serving(s)

Number Of Ingredients 6

3 cups flour
1 cup shortening
1/2 teaspoon salt
1 large egg, beaten
5 tablespoons cold water
1 teaspoon vinegar

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!

Nutrition Facts : Calories 406.2, FatContent 26.7, SaturatedFatContent 6.7, CholesterolContent 23.2, SodiumContent 155.4, CarbohydrateContent 35.8, FiberContent 1.3, SugarContent 0.1, ProteinContent 5.6

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