How to Make Delicious Never Fail Pastry
Never Fail Pastry. Encuentra millones de productos After many years of using the same never fail pie pastry recipe I decided to compare mine to another "never fail pastry". It didn't occur to me until after the pastry was made that the ratio of lard and flour is wrong. Mix flour, baking powder and salt together.
Whisk together the flour and salt. Blend in shortening until texture resembles coarse crumbs. Mix together egg, vinegar, and water. You can have Never Fail Pastry using 0 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Never Fail Pastry
Pour into flour mixture, and mix together. Roll dough out between wax paper; no extra flour is needed to roll out dough if wax paper is used. Be the first to rate and review this recipe. A flakey, fluffy pie crust was certainly the sign of mastery in my house growing up.
Never Fail Pastry instructions
- Mix together dry ingredients..
- with pastry blender or two knives cut in shortening or lard until consistency of coarse meal.
- Break egg into measuring cup with vinegar. Add enough cold water to reach 3/4 cup mark..
- Site well. With a fork gradually stir liquid mixture into flour mixture. Add only enough liquid to make dough cling together and clean easily from bowl.
Watching my Mother make pie dough was always such a mystery to me then. It seemed like the less she fiddled with the mixture, the flakier it would become. Her recipe called for ice cold butter, lovingly mixed in pea sized pieces into the flour which did seem to take effort, yet the shaggy dough always ended up. Never-Fail Pie Crust Even novice bakers who normally shy away from homemade pie pastry can't go wrong with this recipe. It's so easy to roll out and produces a tender, flaky crust every time.—Ruth Gritter, Grand Rapids, Michigan This is a pie crust that is easy and never fails.
