Never Fail Pie Crust

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31 Oct, 2021

In a cup measure 1 beaten egg 1 TBLS white vinegar and fill with water to one cup. My DM gave this recipe to me years ago and I have used nothing else since.

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1382003 Never Fail Pie Crust.

Never fail pie crust. Never Fail Pie Crust Never Fail Pie Crust is the actual title of this recipe. Very easy to work with. Divide dough in half.

It comes from my favorite source of all good things. Recipe by Aunt Paula. Step 5 Divide the dough into 5 portions.

Makes enough for 6 crusts. Combine flour and salt in a bowl. Never Fail Pie Crust makes 4 single crusts 4 cups flour 1 Tbl sugar 1 12 tsp salt 1 34 cup vegetable shortening non trans fat such as Crisco or other.

On a lightly floured surface roll out each half to fit a 9-in. Addictive and easy to handle this Amish never fails the pie crust will be your recipe for the pie crust. Salt 2 cups butter flavor Crisco.

You can substitute butter or a mixture of both. 2052020 Step 1 Combine the flour sugar and salt in a large bowl and mix well using a large fork. Wrap the dough in.

Try it for all the layers of my tomato and corn cake. Shape dough into a ball. Chill for 30 minutes.

11112015 However if you want to make your own crustnot to mention bragging rights then this crust will not fail you. Step 2 Blend in Crisco until crumbly and peanut-sized chunks remain. Regardless of how you use it hot cold or hand cakes youll always have a delicate flake-retention container.

Step 4 Combine the 2 mixtures stirring with fork until all ingredients are moistened. 9102013 Stop the processor and dump the dough onto a sheet of plastic wrap. Add milk and vinegar.

Shortening makes the crust a bit more flaky and is easier to work with. It makes about three crusts and it keeps for a while. John Lutheran Church in Hanover Iowa.

3 People talking Join In Now Join the conversation. Using your hands press the dough into a ball squeezing if necessary to make it stick together. Remember you can always start over if the dough gets too thin.

Specifically it is from the Centennial Cookbook of St. The trickiest part is rolling it out evenly. Step 3 In a small bowl beat together egg vinegar and water.

However I use 5 cups flour 2tsps. 1342018 Never Fail is the only recipe I use.

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