NEVER FAIL PIE CRUST recipe | fccmansfield.orgNo shame. Is it such a sin to want a flaky, tender, buttery crust on the pies I stuff my face with? The original recipe uses a food processor and if you have one please use it because the results will likely be a little superior. The first trick to making a good pie crust is to use COLD butter and shortening- like out of the freezer cold. This keeps it from becoming too incorporated into the flour creating a tough dough. So once your butter and shortening is cold, cut it up and place it into the food processor with all but 1 C of the flour called for. Give it just about 2, 1 second pulses and it will come together pretty quickly— you want there to be uneven clumps and no dry flour remaining.
Grandma’s Pie Crust Recipe
Recipe Rating. Pie crust is super easy to make. Recipe Type : Baking, Pie Crust! This week I'll have Lemon and a new flavor!!!.
Course Dessert. I had promised to make my boyfriend pumpkin pies for his birthday dinner Saturday night. And would it neer a 1-for-1 substitution. Of course there are many different ways to make pie crust.
The Best Pie Crust Recipe with Butter
Simple Homemade Pie Crust Recipe with Crisco/Piecrust Recipe with Lard or Shortening (easy handmade)
For some reason, I have always been afraid to make pie dough from scratch. Crazy but true. And, all this time, an amazing, Never-Fail Pie Crust recipe has been just a phone call away. My mom grew up making pies. She lived next door to her Aunt Sally, who actually ran a pie making business out of her home.
The flour was moistened by the butter and the mixture looked like fresh breadcrumbs - it was not powdery from flour! As long as you handle the dough gently, it will not become tough. We were sitting by each other at a Pampered Chef party discussing their products when we came to the pie shield. I was a recile single parent.
Transfer to a medium bowl then sprinkle ice water over mixture - start with 4 tablespoons and add crist there. I can never get the bottom to cook without the top crust burning! Using your fingertips, bring the dough together into a ball. That way I have plenty of dough to "pinch" to make a pretty edge and it helps prevent the crust from shrinking too much when baking.