Rhubarb Recipes
Strawberry Rhubarb Pie Recipes | Apple Rhubarb Pie | Traditional Rhubarb Pie | Rhubarb Cream Pie | Pie Crust Recipes
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No Fail Pie Crust2 1/2 cups all-purpose flour1 cup shortening 1/4 teaspoon salt 1 egg 1/4 cup cold water 1 tablespoon distilled white vinegar In a large bowl, combine flour and salt. Cut in shortening until it resembles coarse crumbs. Mix egg, water and vinegar together. Pour into flour all at once and blend with a fork until dough forms a ball. Wrap with plastic and chill in refrigerator. |
No Fail Pie Crust Index
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Double Crust - No Fail Pie Crust4 cups all-purpose flour1 teaspoon baking powder 2 teaspoons salt 1 2/3 cups lard 1/2 cup water 1 egg, beaten 1 tablespoon distilled white vinegar In a large bowl, mix together flour, baking powder, and salt. Cut in lard until mixture resembles coarse meal. In a small bowl, mix together water, egg, and vinegar. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. Divide into 4 portions and wrap tightly. Use dough within three days or freeze. |
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No Fail Pie Crust II2 1/2 cups all-purpose flour1/2 teaspoon salt 1/2 cup butter, cut into small pieces 6 tablespoons vegetable shortening (refrigerated) 6 tablespoons ice water, or more if needed Combine flour and salt in a large mixing bowl. With pastry blender cut in butter. Add shortening and combine until particles are the size of small peas. While stirring sprinkle with water, 1 tablespoon at a time, until the flour is moistened. If the dough doesn't hold together when squeezed, sprinkle with additional water. Yields 2 crusts for 9 inch pie.
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No Fail Pie Crust III2 1/2 cups all-purpose flour Cut butter and shortening into flour; add salt. Combine egg yolk and vinegar and add water to make 1/2 cup of liquid. Add to flour mixture; mix until just blended Roll into a ball and refrigerate until ready to use. Roll out to fit pie plate. Makes double crust for 9 or 10 inch pie
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No Fail Pie Crust Index |
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