PIE CRUST RECIPE NO SHORTENING RECIPES

Name: Most Incredible No Fail Pie Crust
Prep time: 10 min
Total time: 10 min
Yield: 2 9-inch pie crusts, 8-16 serving(s)
Ingredients: 3 cups flour; 1 cup shortening; 1/2 teaspoon salt; 1 large egg, beaten; 5 tablespoons cold water; 1 teaspoon vinegar

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

Ingredients

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

PIE CRUST RECIPE WITH BUTTER AND SHORTENING (THE BEST ...

Pie Crust Recipe with Butter and Shortening (The Best ... image

For a perfect pie crust that's easy to work with and is super flaky, you need butter, Crisco, and some patience. This recipe requires chilling but is easy to make.

Provided by Katie Shaw

Categories Dessert

Total Time 150 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 6

Ingredients

3/4 cup cold unsalted butter (1 1/2 sticks)
3 cups all-purpose flour
3/4 teaspoo salt
2 tablespoons sugar
1/3 cup vegetable shortening such as Crisco
1/2 cup water

Steps:

Cut the butter into the flour. Chop the butter into about eight pieces using a knife and blend them into the flour by pulsing with a food processor or using a pastry blender. Keep working until the butter is the size of small peas.
Add the remaining ingredients to form a dough. Add the salt, sugar, shortening, and water and stir by hand or with the food processor. Mix until a dough forms. It will look slightly dry and crumbly, but should come together as a ball. If it is does not, add more water one teaspoon at a time.
Allow dough to rest. Turn dough out onto a cutting board and divide in two. Shape the pieces into rough discs and wrap them tightly in plastic wrap. Place them in the fridge to chill for at least one hour, or up to overnight.
Roll out and prepare for filling. Place discs to warm at room temperature for 15-30 minutes before rolling out. Unwrap the first one and place on a generously floured counter. Using a floured rolling pin, roll out to desired thickness. Carefully transfer to the pie plate and trim and crimp the edges.

Nutrition Facts : Calories 182 kcal, CarbohydrateContent 39 g, ProteinContent 5 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 2 mg, FiberContent 1 g, SugarContent 3 g, UnsaturatedFatContent 2 g, ServingSize 1 serving

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