Never-Fail Pie Crust (Double Crust)
If you are tired of crust that fall apart after rolling out, or tough crust, then this recipe will do the trick to make a nice pliable flaky crust that transfers to the pie pan with ease! The recipe is for a double crust.
- 3 c. flour
- 1 1/4 c. lard or shortening
- Work together lightly.
- 1 beaten egg
- 1 t. salt
- 1 t. vinegar
- 6 T. cold water
- Add to flour mixture
- work together "lightly." Roll out onto floured board or cheesecloth.
Level of difficulty Average
Preparation time 20mins
Cost Average budget
For ready-baked crust to fill later, bake at 350 degrees until lightly browned.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.