No Fail Pastry
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|6 c||all purpose flour|
|2 c||shortening any kind|
Cooked to Perfection
Headland, AL (pop. 4,510)
Member Since Sep 2013
This recipe has been handed down to me and have never seen it in any cookbook. I see others who have had it handed down as well, but, they each vary in quantity. I have posted this in my chicken pot pie recipe, but, would like to have it separate so it can be referred to for any pastry's that I will put up for pies etc. This has got to be the best pastry I have ever tasted and the one thing I learned making it and breads, DON'T FORGET the salt lol. I hope you enjoy this as much as I have.
Put 6 cups of flour into a bowl with salt. Cut in with pastry cutter or 2 knives the 2 cups shortening till you have small balls the size of large peas.
Separate the egg and put the whites aside. Egg yolk in a measuring cup. Add the vinegar and top it off with water to make one cup. Mix well.
Forming a large ball and separating it into 6 portions. This will make 6 bottom crust pies or 3 top and bottom crust pies.
Take one ball on a floured surface and press down. Take a lightly floured rolling pin and starting from the center roll out in ever direction.
Note: do not roll over entire surface cause you will have thin and thick areas. Often you will get some cracks in the outside edges. before they get big push them in with your hand to make your dough circular, then continue rolling.
When you have reached the desired thickness, pull the pastry up over the rolling pin and roll it on the rolling pin. This helps immensely when putting into the pie dish. Cut all the excess off with a pizza cutter or knife. Set these pieces aside by themselves.
There are different ways of making your pie edges look pretty. One is with a fork(very easy),the curly edge is done with your thumb on one hand and your thumb and forefinger on the other. Use your imagination.
Add your filling what ever it may be. Roll out the top crust for full pie or you can cut strips even from the scraps to make a criss cross pattern in any shape you like.
When you are done making all 6 pie shells you can gather of the scraps and roll them out for criss cross as above or you might even have enough for some tarts or another bottom crust..
Baking the pie shell for a pudding type pie only requires approx 15 mins(poke holes in bottom crust with a fork) or until golden brown. A filled pie will take a little longer 20-25 mins or until golden brown. Bake at 350-375 degrees.I hope these instructions help you as you make your pies! ~Enjoy!