No Fail 7 Up Pie Crust Recipes

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.

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.

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!

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.

Steps:

• Cut lard into flour until it is the consistency of coarse oatmeal.
• Add 7-up and mix thoroughly.
• Place in fridge for approximately one hour.

Steps:

• Mix all ingredients together and roll out on well floured board.
• Press into pie plate and bake at 350F or fill with pie filling.

Steps:

• In a bowl, combine salt and flour.
• Cut in shortening and butter using a pastry cutter until you see pea-sized globs.
• Slowly pour in the 7-UP, and stir to combine.
• Split dough in half, form into rounds, and wrap in plastic wrap.
• Chill in the fridge 30 minutes to an hour before using.
• Use in recipes that call for a single-crust pie.

Steps:

• Prepare gelatin with 2 cups boiling water. Dissolve completely. Add cranberry sauce and ginger. In the refrigerator let gelatin reach a soft set (about 1 hour). Fold in grapes, nuts, celery, apples, and liquid from oranges. Spray mold with vegetable spray to prevent sticking. Place drained oranges in bottom of mold. Pour gelatin mixture over oranges and refrigerate until firm. Un-mold after firmly set. Serve with sauce on side. A layer of cream cheese may be added on top of the oranges. Mini marshmallows mixed in are a treat for the kiddies.
• Mix flour and salt in a bowl. Remove 1/3 cup of the mixture and set aside. Add the chilled shortening and, using a pastry cutter, incorporate until shortening and flour become pea-sized (be patient), set aside. Use reserved 1/3 cup of flour/salt mixture and 1/4 cup of water, mix to make a paste. Using hands, add paste to flour/shortening mixture and work it just enough for paste to cover everything - don't work it too much. Roll out dough, and then roll onto pin to transfer to pie tin. Fill with preferred pumpkin pie or other pie filling.