How Cook Delicious No Fail Pie Crust

Delicious, fresh and tasty.

No Fail Pie Crust. This is a great no fail pie crust. I went on the advice of another reviewer and used butter flavored shortening and it turned out great. I hath found the holy grail of pastry doughs.

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No Fail Pie Crust In this recipe I use Crisco vegetable shortening which will produce a. This is absolutely the best pie crust I have ever used. It never fails me and always comes out flaky and perfect. We can have No Fail Pie Crust using 7 ingredients and also 34 steps. Here is exactly how we cook.

Ingredients of No Fail Pie Crust

  1. Instructions. 2 cup of all-purpose flour.
  2. Directions. 1 tsp of salt.
  3. Detaile. 1/4 cup of butter.
  4. Guidelines. 1/4 cup of shortening.
  5. Guidelines. 2 tbsp of butter.
  6. Guidelines. 2 tbsp of shortening.
  7. Directions. of 4 to 9 tablespoons cold water.

Share: Rate this Recipe Dorothy Oliveira of Rehoboth, Massachusetts, a cook at the local elementary school and owner of a catering business, developed this recipe for no-fail pie crust. The Best Pie Crust Recipe with Butter. It feels like there are two big pie seasons that hit every year: Spring's berry pie season and Fall's Thanksgiving pie season, with all other slices o' pie falling somewhere in between. ยท Wham Bam Pie Crust is the easiest pie crust ever! No rolling pins, no cold butter and no fuss but you still get a tender and flaky pie crust!

To Make No Fail Pie Crust

  1. Preheat oven to 400.
  2. In bowl, mix together flour and salt.
  3. Add shortening and butter.
  4. Cut shortening, butter into flour mixture until small, flakey, like little pebbles.
  5. Add 4 tablespoons of cold water.
  6. Mix well.
  7. Add one tablespoon of water.
  8. Mix well.
  9. Repeat steps 6 and 7 until the dough forms into a ball.
  10. Separate dough into 2.
  11. Turn each ball into a ball.
  12. Wrap each ball in saran wrap.
  13. Chill balls in fridge for 30 minutes.
  14. Remove saran wrap from the balls.
  15. Lightly flour cutting board and hands.
  16. Roll out one ball, flipping sides occasionally until 1/8th inch thick.
  17. Carefully fold in half.
  18. Carefully fold in half again.
  19. Grease pie tin.
  20. Transfer crust into one corner of pie tin.
  21. Carefully UN-fold.
  22. Adjust crust and mold into pie tin.
  23. Prick with a fork all over.
  24. Bake at 400 10-20 minutes until golden brown.
  25. Chill 20 minutes.
  26. Repeat steps 14, 15.
  27. Repeat steps 16 to 23 IF MAKING two one crust pies.
  28. IF SECOND CRUST IS A TOP CRUST repeat steps 16, 17.
  29. IF SECOND CRUST IS A TOP CRUST repeat steps 19, 20.
  30. IF SECOND CRUST IS A TOP CRUST mold over pie filling.
  31. IF SECOND CRUST IS A TOP CRUST seal the crusts together and remove extra dough.
  32. Make an "X" in middle of the pie.
  33. Bake according to pie directions.
  34. Serve.

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