Fold approximately 1/2 inch of excess pie crust over all around the edge to form the crust, then using your fingers, press a fluted design or use a fork to go around the crust to finish.
No Fail Pie Crust Ii
I go back and forth on whether to use 8 tbsp or 10 tbsp of butter.
Recipe Summary No Fail Pie Crust Ii
This recipe is both tender and flaky, due to the addition of vinegar and lard.Ingredients | Recipes Using Pie Crust That Aren't Pie
4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons salt
1 ⅔ cups lard
½ cup water
1 egg, beaten
1 tablespoon distilled white vinegar
Directions
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.
Info | Recipes Using Pie Crust That Aren't Pie
Servings:
32
Yield:
4 single crusts
TAG : No Fail Pie Crust Ii
Dessert Recipes, Pies, Pie Crust Recipes, Pastry Crusts,
Recipes Using Pie Crust That Aren't Pie - If you make pie crusts the way i've long made pie crusts and you're happy with so let's talk about what that last one percent of pie doughs do differently.
