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Photo by jadedgurl

Cooking Level: Intermediate

jadedgurl is looking for: (2 recommendations)
For those that make your own pie crust...have you ever rolled it up and frozen it for later use? What is your best and easiest pie crust? Do you prefer butter or shortening or do you like to mix it? Has anyone used tge crisco butter flavored baking sticks? I sm trying to write my shopping list for Thanksgiving...Thanks for any and all help.

Recommend a recipe

Last updated: Nov. 16, 2012 12:02 pm
Posted: Nov. 16, 2012 7:12 am
 
Recommended Recipe:
Photo of: No Fail Pie Crust II

No Fail Pie Crust II

Submitted by: Molly 
Lard, baking powder, and vinegar combine with flour, water, and an egg to create the perfect dough for a tender, flaky pie crust. This easy recipe makes four roll-out-like-a-dream crusts. 
Recommended by: PAMELA D. aPROpos of nothing
Nov. 16, 2012 7:23 am
Exactly what I do, my review is #11 for details.
Comments:
Lela
Nov. 16, 2012 12:02 pm
jadedgurl-thanks for asking this question. I am was so undecided about pie crust. Your post helped me make up my mind. Pamela D-I am going to try the no fail pie crust II. Thanks.
 
Commented by: Karen Scully
Nov. 16, 2012 7:26 am
5 1/2 cups all-purpose flour 2 teaspoons salt 1 lb tenderflake lard 1 egg, stirred slightly 1 tablespoon vinegar 1 cup cold water Directions: 1. Stir the flour and salt together. 2. Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces. 3. In a measuring cup, combine the egg and vinegar. 4. Add enough cold water to make one cup. 5. Stir the liquid into the flour mixture, adding just enough to make the dough cling together. 6. Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions. 7. Cover and refrigerate for one hour, you can chill overnite, covered, providing you leave it at room temp for 15 mins before rolling. 8Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough.
Comments:
Karen Scully
Nov. 16, 2012 7:27 am
I put my pie crusts rolled out into pie plates before freezing. Stack them together and use wax paper between so that they are easy to separate.
 
Cheerios
Nov. 16, 2012 9:21 am
Hi there, I make my pie crust using lard with whole wheat pastry flour and all purpose flour to make a real easy crust that uses chilled lard to make the rolling out process much easier when the lard is dry and does not stick to the counter. I just use 1 cup of all purpose flour, 1/2 cup of whole wheat pastry flour, 1/2 tsp salt, 1/2 cup of chilled lard and 8 to 10 Tablespoons of ice water.
 
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