Recipe by phaylock
"My mother-in-law gave me this recipe when I got married 20 years ago as a 'no fail' pastry. Add up to a half cup more cake flour if necessary."
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I popped this in the freezer for a half an hour then let sit at room temp for 5 minutes before rolling it out. It was beautiful to work with and came out light and flaky and perfect. I added a little sugar for personal tastes.
I tried this recipe to make a galette and I must say I didn't like it at all. I followed it to the letter, rolled it out and the dough was so sticky it was practically cake flour. It didn't stay together and my galette didn't make it off the baking pan; I tasted it and it was not good because it didn't have any sugar in the recipe! For a "no fail" recipe it sure failed spectacularly, because I had to throw out the whole thing, fruit and all.
ive tried lots of pie crust recipes and this is by far the best! talk about easy! and it turns out perfect every time...so flaky!
I got this recipe from my Mom, who always made it when I was growing up. It never fails me... and is the flakiest crust I've made. I don't use cake flour... just ordinary flour. And I don't refrigerate it before rolling it out. I do roll out between two sheets of waxed paper (lightly sprinkle water on cutting board before putting down the first sheet of paper to keep it from moving while you're rolling) and then just peel off the top sheet and lift the bottom sheet with crust on it & invert to place over pie plate... then carefully peel off that sheet as you fit it to plate.. Works every time for me.
This is a truely easy and flaky pie crust!!
Very nice and very easy!
This is the only pastry recipe I use now.
I used lard instead of shortening
Came out great and made a delicious pie.
I saw a reference to this recipe on a British baking show and did a search for it. All the participants (8) on the show used this recipe. I will use my food processor and keep extra flour on hand, just in case. BTW, the Brits used 'strong' flour! Does that mean bread flour, perhaps? It would develop extra gluten.
* Percent Daily Values are based on a 2,000 calorie diet.
Boiling Water Pastry
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 356
** Calories from Fat: 233
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