I never taste the garlic no matter how much I put
oll out your own pastry or my No Fail Pastry 1/4 inch thick
ith remaining dough.
This recipe freezes well, so if you
Sift dry ingredients.
Cut in shortening (lard) and butter. Into measuring cup, put egg and vinegar, adding enough cold water to make one cup.
Pour into flour mixture, stirring with a fork. If necessary, work with fingers.
Pastry should be smooth.
Form into balls to be rolled out on floured pastry sheet.
This recipe will refrigerate for a week or freezes well.
Makes four (4) large pies.
Sift directly into 9-inch pie plate the flour, salt and sugar. Mix oil and milk in a cup and pour over flour mixture.
Mix until moist.
Press to line pan and prick with fork.
Bake in 425\u00b0 oven for 15 minutes.
Unlike most pastry, this can be handled as much as you need to and does not become tough.
Sift directly into a 9-inch pie pan the first 3 ingredients. Mix oil and milk in a cup.
Pour over the flour and mix with a fork until no dry flour shows.
Press with fingers to line pan and sides as evenly as possible.
Fill and bake according to recipe for any one-crust pie.
nough to handle.
No burnt crust, no under baked apples and
re-mixed dough for No-Knead Flatbreads Recipe #387518.
Prepare 2
Add filling to the pastry strips; roll pastry closed around the filling
Prepare your favorite pie pastry recipe; roll it as thin as possible.
It does not have to look uniform.
Place on a cookie sheet; prick with a fork.
Brush with melted butter; sprinkle with sugar.
Tilt cookie sheet to side and tap on bottom to remove excess sugar.
Bake at 350\u00b0 until brown.
Cool, then break or cut into pieces.
Layer individual servings with freshly sliced, sweetened strawberries, peaches or your favorite fruit.
Top with whipped cream or a dairy topping.
ill be using a shortcrust pastry recipe instead of the crescent roll
br>Place the prepared pie pastry into the bottom of the
Roll out the bottom pastry, then line the 9-inch
he recipe 'Lemon Tang Pastry' which was passed to me as no-fail pastry works
loured board or pastry cloth.
Keeping the pastry round, roll, from
nch circle and place the pastry in the pie plate.
In mixing bowl, using a pastry cutter, mix together shortening, flour, baking powder, salt and sugar. In small bowl, whisk together the egg, water and vinegar. Stir into dry ingredients. Cover and chill at least 3 hours (overnight is best). If dough is rolled out thin, recipe will yield 2 double-crust pies.
Blend flour, Crisco and salt until crumbly (use a pastry blender).
In a separate bowl, beat egg, add water and vinegar.
Moisten flour mixture with this and separate into three sections.
Roll out for single crust.
This recipe makes three single crusts.
Very flaky every time.
ill work, but my Never Fail crust is the one we
Cut the shortening into the flour with a pastry blender. Sprinkle with salt.
Add cold water, little by little, mixing it in with a fork or with fingers until fully blended into the dough. Divide into 2 balls.
Roll each ball on flour and roll out on a board, creating a crust that fits the size of the pan.
Lay the crust at the bottom of the pie pan; trim to size.
Roll out the other ball of dough to make a crust to cover the pie.