No Fail Pastry Recipes
NO-FAIL PIE CRUST
I found this recipe in a woman's magazine back in the seventies and have used it ever since. It has never failed ME, at any rate. No matter how much this dough is handled it is always flaky and tender even if scraps need to be re-rolled. Be sure to use exact measures, levelling off with a knife. Dough can be left in the refrigerator for up to 3 days. It remains soft and can be taken out and rolled at once, or it can be frozen until ready to use (thaw until soft enough to roll). For a filled pie, bake at temperature indicated in recipe you are using. For unfilled pie, bake at 450 degrees Fahrenheit as directed below. Note that it is suggested you bake a filled pie versus a pie shell on different racks of the oven. The recipe makes five 9-inch pie shells or one shell plus two 2-crust pies. Preparation time includes minimum chilling time of 1/2 hour. Cooking time is for unfilled pie crust only.
Provided by echo echo
Categories Pie
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.
MOST INCREDIBLE NO FAIL PIE CRUST
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.
Provided by Karen..
Categories Pie
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!
NO FAIL PIE CRUST I
I found this recipe years ago, and have not made any other since. This dough freezes very well.
Provided by Lenn
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
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.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g
NEVER, NEVER FAIL PIE PASTRY
There is no fear of over-kneading this pastry.
Provided by Elaine
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
- In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.
Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.7 g, Cholesterol 49.9 mg, Fat 26.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10.3 g, Sodium 135.3 mg, Sugar 0.7 g
PERFECT , NEVER FAIL PASTRY CRUST
I used to call my MIL the "Queen of Pies" as she would serve 2 different pies EVERY night for dinner. So...when I married her son and felt that I had to make pies... I was quite intimidated by trying to keep up to her standards. This recipe gave me enough confidence that even she gave me the "nod"!!! Obviously with practice, I have got better over the years....but this recipe was very forgiving to me when I first started out making pies!!!!
Provided by Abby Girl
Categories Dessert
Time 20m
Yield 3 small 2 crust pies or 2 large pie, 1 pie shell
Number Of Ingredients 8
Steps:
- Mix flour, baking powder and salt together. Cut in the Tenderflake.
- Mix the egg in a one cup measuring cup. Add the vinegar and fill with the ice water to 1 cup.
- Add the liquid mixture to the flour mixture and incorporate into a ball -- trying to handle the dough as little as possible.
- Chill for 1 to 2 hours in a fridge.
Nutrition Facts : Calories 2137.3, Fat 154.9, SaturatedFat 38.6, Cholesterol 70.5, Sodium 923.8, Carbohydrate 163.7, Fiber 5.6, Sugar 4.9, Protein 23.6
PASTRY DOUGH (MADAM BENOIT'S NO FAIL LEMON TANG PASTRY)
(September 2010 update below) This recipe was passed to me as an easy to work with no fail pastry that has made doing pastry easy and fun. Originally from a segment on Madam Benoit's cooking show - a recipe that wowed and was quickly passed around. She is right - it is a wonderful no fail pastry that makes for great tasting pies, as well as being freezer friendly. Recipe POSTED April 2004 - UPDATE Sept. 26, 2010 - am very familiar with the no fail recipe using vinegar and egg which was one often made by my mom - and one of Madame Benoits. It is also found on the back of the Tenderflake box. Another of her pastry recipes is her LEMON TANG PASTRY- and yes it does call for three tablespoons of Lemon juice. I am a Madame Benoit fan and this Lemon Tang Pastry is not mine - it is hers - and in my books an absolute winner ( Madame Benoit was a great cooking show host from way back - a Canadian cooking Institution by herself. She attended the Cordon Bleu in Paris and went on to become the famous Madame Benoit) It's a big recipe and if you are only making one pie, taking a few extra minutes to roll out shells for the freezer makes for having those pastry shells on hand for those unexpected moments when needing a special dessert. Works for me! Easily halved as well as very freezer friendly.
Provided by Gerry
Categories Dessert
Time 10m
Yield 3-4 pies
Number Of Ingredients 6
Steps:
- A LARGE MIXING BOWL: 5 cups flour 1 teaspoon salt 1/2 teaspoon soda Use a whisk to mix.
- Cut in one pound of lard.
- Mix to resemble coarse crumbs.
- IN A ONE CUP MEASURING CUP: Add 1 whole egg 3 tablespoons lemon juice Mix with a fork and add enough water to fill the one cup measuring cup.
- Add the cup of liquid to the dry ingredients and mix until dough forms into a ball.
- (at this point I form into balls using approximate amount for the size pie plate I'm using and place into a plastic bag until ready to roll.) NOTE: Rolling the dough between two sheets of wax paper makes for a nice even sheet of pastry.
- This will make 3-4 double pies-- depending on what size pie pans you are using.
Nutrition Facts : Calories 2155, Fat 155.4, SaturatedFat 60.3, Cholesterol 214.6, Sodium 1012.6, Carbohydrate 160.4, Fiber 5.7, Sugar 1.1, Protein 23.7
More about "no fail pastry recipes"
NO FAIL PASTRY CRUST - STEVEN AND CHRIS - CBC.CA
Follow Charmian Christie aka The Messy Baker's easy steps for a no fail pastry crust, every time.. Ingredients. 2 1/2 cups all purpose flour 3/4 tsp fine sea salt 1 cup cubed lard, cold 1 egg yolk ...
From cbc.ca
From cbc.ca
FOOLPROOF SHORTCRUST PASTRY (FOOD PROCESSOR METHOD)
Instructions. Cut the butter into small cubes and arrange on a small plate. Freeze for 20 minutes. Add the flour and salt to a food processor, then pulse to combine. Add the butter and process for 10 continuous seconds, until …
From foodnouveau.com
From foodnouveau.com
NEVER FAIL PASTRY - SWELL KITCHEN
A reliable and versatile dough, this melt in your mouth pie crust can carry any filling. Brushed with egg and crusted with salt for savoury or sugar for sweet, this easy to make dough comes together easily and stores well in the freezer. When making a pie sounds daunting, an at the ready crust in the freezer sure makes the job a lot easier.
From swellkitchen.com
From swellkitchen.com
BAKEPROOF: NEVER-FAIL SHORTCRUST PASTRY : SBS FOOD
6. Roll in one direction. Roll the pastry in one direction at a time, starting near the centre, to prevent it from being overstretched (which will cause it …
From sbs.com.au
From sbs.com.au
RECIPE DETAIL PAGE | LCBO
Food and Drink; No Fail Flaky Pastry; Recipe Detail Page . No Fail Flaky Pastry. Autumn 2013. By: Lucy Waverman . The use of silicone to roll out pastry helps create a better crust while using less flour. To put a modern twist on the pastry, substitute regular shortening with butter or an organic shortening, like Earth Balance non-hydrogenated shortening. Using an organic …
From lcbo.com
From lcbo.com
21 FOOD- NO FAIL PIE CRUST IDEAS | PIE CRUST, FOOD, PIE CRUST RECIPES
May 9, 2020 - Explore Mary Holland's board "FOOD- No Fail Pie Crust" on Pinterest. See more ideas about pie crust, food, pie crust recipes.
From pinterest.com
From pinterest.com
ROBINHOOD | NO FAIL PASTRY
Directions. Serving Size: two to five 9" (23 cm) pie shells. Combine flour and salt in mixing bowl. Cut room temperature shortening into flour with pastry blender or two knives until mixture resembles coarse crumbs. Beat egg, water and vinegar together to blend. Pour all …
From robinhood.ca
From robinhood.ca
NO FAIL PIE CRUST RECIPE CRISCO RECIPES ALL YOU NEED IS FOOD
SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s). For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
From stevehacks.com
From stevehacks.com
NO FAIL PASTRY + HOW TO BUILD A FRUIT PIE - EAT MAGAZINE
6 cups cake or pastry flour (or 1/3 whole wheat, 2/3 all-purpose) 2 tsp salt 1 pound lard, chopped 1 Tbsp vinegar 1 egg Ice cold water. Place flour and salt in a bowl. Use a pastry blender to cut half the lard into the flour until fine and crumbly. Add remaining chopped lard and cut in with the pastry blender, just to the size of small peas.
From eatmagazine.ca
From eatmagazine.ca
HOME - NO FAIL RECIPES
Poutine Recipe, Classic & Canadian. 2 hours. (Leave a review) There is one dish that is truly Canadian – poutine. Poutine is often referred to as “Canada’s National Dish.”. It emerged in Quebec in the late 1950s, but its true origin is unknown. Poutine is a plate of French fries cheese curds topped with brown gravy.
From nofailrecipe.com
From nofailrecipe.com
NO-FAIL PIE CRUST PASTRY - ENTERTAINING DIVA
Mix in the vinegar and 4 tablespoons of the water. 4. Using the fork, add the egg mixture to the flour mixture one tablespoon at a time. You want to make sure that the dough is just wet enough to stick together as a ball. After you have added about 4 tablespoons of the egg mixture, try to make a ball out of the pastry.
From entertainingdiva.com
From entertainingdiva.com
NO FAIL PIE CRUST MEAT PIES RECIPE - FOOD NEWS
In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal. Step 2 In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. How to Make Flaky 5-Minute Pie Crust To make this simple pie crust, mix the flour, sugar, and a teaspoon […]
From foodnewsnews.com
From foodnewsnews.com
TENDERFLAKE RECIPE FOR PIE CRUST - THE KITCHEN MAGPIE
Whisk together flour and salt. Cut in Tenderflake with pastry blender or 2 knives until the lard is pea sized within. the flour. In a 1 cup measure combine the vinegar and egg. Add the ice water to make 1 cup. Gradually stir liquid into Tenderflake mixture, adding only enough liquid to make the dough cling together.
From thekitchenmagpie.com
From thekitchenmagpie.com
PIN ON RECIPES TO COOK - PINTEREST
Viola's Never Fail Pie Crust and the Legend of Bob Andy Pie. Viola's Never Fail Pie Crust is a family recipe that's been handed down through generations. It can be re-rolled if you mess up. Courtney Robbins. RECIPES & FOOD - Desserts and Sweet Treats. Homemade Pie Crusts. Pie Crust Recipes. Recipe For Pie Dough. Best Pie Crust Recipe. Pie Crust Recipe With Crisco …
From pinterest.ca
From pinterest.ca
NO-FAIL PIE CRUST - WILLY STREET COOPERATIVE
In a small bowl, mix together 4 tbsp of ice water and the apple cider vinegar and set aside.Place the flour, sugar and salt in the bowl of a food processor and pulse to combine.
From willystreet.coop
From willystreet.coop
NO FAIL PASTRY - PLAIN.RECIPES
Ingredients. 3 cups all-purpose flour; 1 12 teaspoons salt; 12 cup cold unsalted butter, cut in 8 pieces; 12 cup cold vegetable shortening, cut in 8 pieces
From plain.recipes
From plain.recipes
SECRET INGREDIENT NO-FAIL PIE CRUST | HEATHER LIKES FOOD
Empty mixture into medium bowl. Sprinkle ½ of the vodka and water over mixture. Using your fingertips, bring the dough together into a ball, adding more of the vodka and water if needed to form a ball until it just barely stays together. Divide dough into two even balls and flatten each into 4-inch disk.
From heatherlikesfood.com
From heatherlikesfood.com
NO FAIL PASTRY CRUST - STEVEN AND CHRIS - CBC.CA
Preparation. In a large bowl, mix the flour and salt. Using a pastry cutter or two knives, cut in the lard until it's the size of small peas. In a …
From cbc.ca
From cbc.ca
NO FAIL PIE CRUST - THE TIMELESS BAKER
Instructions. In a large bowl, mix all-purpose flour and salt. Cut cold butter and shortening into flour until butter and shortening are between the size of a pea and a dime. Add in vinegar and beaten egg. Add the cold water, one tablespoon at a time and mix just until dough comes together; do not overmix.
From thetimelessbaker.com
From thetimelessbaker.com
MOM'S "NO FAIL" PASTRY | BAKING SCHOOL, RECIPES, FOOD
Sep 21, 2017 - The Rustic Wife is a homesteading blog for anyone that enjoys country living, home cooking and for the old soul that yearns for simpler times.
From pinterest.ca
From pinterest.ca
NO FAIL PIE CRUST (COLD WATER PASTRY) - FOOD MEANDERINGS
Instructions. In a large mixing bowl, mix flour, baking powder, salt and brown sugar. Cut in shortening with a pastry cutter. Mix well. In a small bowl, beat together vinegar, egg and cold water. Add dry flour mixture to wet mixture and mix together until it forms small balls. Mix well until you can form it into a large ball.
From foodmeanderings.com
From foodmeanderings.com
MOM'S "NO FAIL" PASTRY - THERUSTICWIFE
1 cup of ice water. 1 whole egg. 1 tbsp. of white vinegar. 1. In a large bowl, combine your flour and salt. 2. In a separate bowl, whisk together the ice water, egg and vinegar. 3. Make a well in the centre of your flour mixture and pour in the water/egg mixture.
From therusticwife.com
From therusticwife.com
NO FAIL PASTRY CRUST - STEVEN AND CHRIS - CBC.CA
Using a pastry cutter or two knives, cut in the lard until it's the size of small peas. In a small bowl with a fork, beat together the egg yolk, 4 tbsp of ice water and the vinegar or lemon juice ...
From cbc.ca
From cbc.ca
NO FAIL PIE CRUST - FOODS AND DIET
Desscription Ingredients cup shortening (or â cup lard) 3 tablespoons cold water 1/2 teaspoon salt 1 cup all-purpose flour Preparation 1 Double the recipe for 2 crust pie. Cut shortening into flour and salt until particles are size of small peas. 2 Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side …
From foodsanddiet.com
From foodsanddiet.com
AMERICAN PIE CRUST TUTORIAL - PASTRIES LIKE A PRO
Pat into a circle about 1 inch thick. Wrap in film and refrigerate a minimum of 2 hours or overnight. If making a double crust, divide the circle into two pieces, one a generous ⅓ of the dough. Form each into a round about 1 inch thick. Wrap in film and refrigerate. Preheat the oven to 425 degrees.
From pastrieslikeapro.com
From pastrieslikeapro.com
EASY FLAKY PIE CRUST - THE GRACIOUS WIFE
How to Make Easy Flaky Pie Crust. In a large mixing bowl, cut shortening, butter, flour, and salt together with a pastry blender. (Photos 1-3) Add cold water, and stir with a fork until it forms a ball. (Photos 4-6) If there's still flour at the end, add water, a teaspoon at a time. You want the dough to be stiff, not sticky, so be careful not ...
From thegraciouswife.com
From thegraciouswife.com
HOW TO MAKE SHORTCRUST PASTRY | NO FAIL SHORTCRUST PASTRY MADE …
This is a simple recipe for shortcrust pastry. Use this recipe to make shortcrust pastry for pies, slices, crackers or any other recipe that calls for shortc...
From youtube.com
From youtube.com
NEVER FAIL PIE CRUST > CALL ME PMC
With the regular blade attached, add flour. Add butter and pulse/ add shortening and pulse. The butter and shortening need to be very cold. Add salt and pulse 3 times for 3 counts each time. With the processor running, pour ice water into the bowl. Process just until the dough begins to get crumbly.
From callmepmc.com
From callmepmc.com
JOE’S RULES FOR NO-FAIL BAKING – JOE PASTRY
All good food starts with good ingredients. In the case of pastry, decent flour, decent sugar (cane sugar), good fruit and chocolate. Find above average, reasonably priced sources and leave it at that. Most pastries are ensemble performances — lots of competing flavors and textures. For that reason there’s no need to go nuts buying “the best” unless the preparation is …
From joepastry.com
From joepastry.com
NO-FAIL PASTRY (KITCHENPC)
No-Fail Pastry. Credit: Food.com. User rating: Prep Time 15 min; Cook Time 0 min; Servings 5 serving(s) Tags. Breakfast, Dessert, Low Sugar. Method; Cut lard into 4 cups of flour. The secret to making great pastry is to cut the lard in very fine, until it looks like pea meal. Mix in the rest of the dry ingredients and flour. In a glass measuring cup, beat egg and vinegar well. Add water …
From kitchenpc.com
From kitchenpc.com
EASY NO FAIL PECAN NUT PIE CRUST RECIPE - FOOD NEWS
Sep 12, 2019 - How to make a no fail, pecan nut, no roll pie crust recipe that's easy, homemade, and delicious. It's the best buttery crust for any pie or no bake dessert. Stir in the butter, vanilla and nuts and pour into crust. Bake at 350 degrees for about 60 minutes or until […]
From foodnewsnews.com
From foodnewsnews.com
NO FAIL PASTRY | RECIPE | PIE DOUGH, PERFECT PIES, PIE CRUST DESIGNS
No Fail Pastry. 1 rating. Just A Pinch Recipes. 800k followers . Pie Crust Uses ... Scopriamo insieme come preparare dei finger food di pasta sfoglia scenografici semplicemente aggiungendo un po' di creatività . R. Roberto Visini. Tecniche Accessori. Brownie Desserts. 13 Desserts. Delicious Desserts. Plated Desserts. Dessert Healthy. Doilies Crafts. Lace Doilies. Biscotti. Pie …
From pinterest.com
From pinterest.com
NO-FAIL PIE CRUST RECIPE - FOOD.COM | RECIPE | NO FAIL PIE CRUST ...
No Fail Pie Crust. Best Pie. Pie Crust Recipes. Pie Shell. Thing 1. Cooking Time. The Incredibles. Baking. Fails. More information... . Ingredients. Refrigerated. 1 Egg, large. Baking & spices. 4 cups Flour. 2 tsp Salt. 1 3/4 cups Shortening. 1 tbsp Sugar. Oils & vinegars. 1 tbsp White vinegar or 1 tablespoon cider vinegar. Liquids. 1/2 cup Water. Make it. More like this. Internet. Tattoo ...
From pinterest.nz
From pinterest.nz
NO FAIL PIE CRUST | RECIPE | NO FAIL PIE CRUST, BERRY PIE FILLING, PIE ...
Jul 28, 2021 - This No Fail Pie Crust is made with cold water so it makes the most tender and flaky crust ever! You cannot fail with this pastry recipe! Jul 28, 2021 - This No Fail Pie Crust is made with cold water so it makes the most tender and flaky crust ever! You cannot fail with this pastry recipe! Pinterest. Today. Explore. When autocomplete results are available use up and …
From pinterest.ca
From pinterest.ca
NO FAIL PIE CRUST | RECIPE | NO FAIL PIE CRUST, PIE CRUST, TART BAKING
Nov 6, 2019 - This No Fail Pie Crust is made with cold water so it makes the most tender and flaky crust ever! You cannot fail with this pastry recipe!
From pinterest.ca
From pinterest.ca
NO-FAIL PIE CRUST | CANADIAN LIVING
Pour in enough of the 7Up soft drink to make 1 cup (250 mL). Stirring briskly with fork, gradually add egg mixture to flour mixture just until dough holds together. Turn out onto floured surface; knead 3 times to form ball. Divide into fifths and flatten each into disc. Wrap in plastic wrap and refrigerate for at least 30 minutes or until chilled.
From canadianliving.com
From canadianliving.com
CRISCO® NO FAIL PASTRY | OLDFATGUY.CA
Instructions. Mix 500 ml (2 cups) Robinhood Original All Purpose Flour® with 4 ml (3/4 tsp) salt. Cut 250 ml (1 cup) of room temperature Crisco® shortening into the flour mixture with a pastry blender until the mixture is uniform and the shortening resembles coarse crumbs. Beat 1 egg, 30 ml (2 tbsp) cold water, and 15 ml (1 tbsp) white ...
From oldfatguy.ca
From oldfatguy.ca
NO FAIL PASTRY RECIPE - FOOD.COM
Rolling the pastry in a manner similar to making puff pastry adds flakiness & makes the finished dough very easy to roll out. A flavourful topping for my Chicken, Leek & Lemon Pie or add 1 tbsp of sugar to the recipe for a sweet pastry. Cooling time for dough & cooking time for the pie is not included.
From food.com
From food.com
NO FAIL PASTRY CRUST - STEVEN AND CHRIS | RECIPE | QUICK PIZZA …
NO FAIL CRUST AND FILLING FOR AN UNBEATABLE COMFORT FOOD! - DVO
JEANNE'S NO-FAIL PIE CRUST (yield: crust for 1 or 2 pies) 4 cups flour 1 ¾ cups butter-flavored shortening 1 tablespoon sugar 2 teaspoons salt 1 tablespoon vinegar 1 egg ½ cup ice water In a large bowl and using a pastry blender or fork, mix flour, shortening, sugar, and salt until the mixture resembles coarse crumbs. In a small bowl, combine ...
From dvo.com
From dvo.com
You'll also love