PIE CRUST RECIPE WITH VINEGAR AND EGG RECIPES
NEVER FAIL PIE CRUST II RECIPE | ALLRECIPES
This is a pie crust that is easy and never fails. You don't even have to roll this out just pat it into your pie pans.
Provided by Mary Roahrig
Categories Pastry Pie Crusts
Yield 2 crusts
Number Of Ingredients 7
Steps:
- In a large bowl, mix flour, shortening, sugar and salt.
- Add ice water, vinegar and egg. Beat to combine.
Nutrition Facts : Calories 358 calories, CarbohydrateContent 24.7 g, CholesterolContent 11.6 mg, FatContent 27.4 g, FiberContent 0.8 g, ProteinContent 3.6 g, SaturatedFatContent 6.8 g, SodiumContent 150.3 mg, SugarContent 0.9 g
GLUTEN FREE PIE CRUST RECIPE | LAND O’LAKES
Steps:
- Combine flour blend, sugar, xanthan gum and salt in bowl. Cut in butter and shortening with pastry blender or fork until mixture resembles coarse crumbs.
- Combine egg, cold water and apple cider vinegar in another bowl; beat with fork until mixed. Add egg mixture to flour blend mixture; stir just until moistened. Shape pastry into a ball; flatten slightly. Wrap in plastic food wrap; refrigerate at least 1 hour or until chilled.
- Remove from refrigerator; let stand 15 minutes at room temperature. Unwrap pastry; place onto parchment paper lightly floured with gluten-free flour blend. Lightly flour pastry with gluten-free flour blend; top with another sheet of parchment paper. Roll out pastry into 12-inch circle. Transfer pastry to ungreased 9-inch pie pan, pressing firmly against bottom and sides and sealing any cracks as necessary. Crimp or flute edge. Fill and bake as directed in pie recipe.
Nutrition Facts : Calories 210 calories, FatContent 13 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 40 milligrams, SodiumContent 135 milligrams, CarbohydrateContent 22 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 2 grams
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GLUTEN FREE PIE CRUST RECIPE | LAND O’LAKES
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- Remove from refrigerator; let stand 15 minutes at room temperature. Unwrap pastry; place onto parchment paper lightly floured with gluten-free flour blend. Lightly flour pastry with gluten-free flour blend; top with another sheet of parchment paper. Roll out pastry into 12-inch circle. Transfer pastry to ungreased 9-inch pie pan, pressing firmly against bottom and sides and sealing any cracks as necessary. Crimp or flute edge. Fill and bake as directed in pie recipe.
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Calories 212.1 calories per serving
- Allow dough to rest in refrigerator 10 minutes before rolling out.
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NEVER FAIL PIE CRUST II RECIPE | ALLRECIPES
This pie crust is the easiest to work with I have ever found. The egg and vinegar (not standard pie crust ingredients) make it more stable during the rolling out and transferring to a pie plate phase. The taste is great and the crust …
From allrecipes.com
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