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    You are in: Home / Recipes / Never Fail Pie Crust Recipe
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    Never Fail Pie Crust

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Matthew Dufresne's Note:

    My mom's perfect pie crust receipe. It is easy to roll out, is tender and flaky, and freezes quite well.

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    Ingredients:

    Yield:

    crusts

    Units: US | Metric

    Directions:

    1. 1
      Place a large sieve in a large mixing bowl.
    2. 2
      Into the sieve place the flour, baking powder, salt, and brown sugar.
    3. 3
      Sift into bowl.
    4. 4
      With a pastry blender, cut in the shortening until crumbly and no large bits or shortening remain.
    5. 5
      In a measuring cup, beat the egg, add the vinegar, and enough cold water to make one cup.
    6. 6
      Pour over flour mixture, a little at a time, stirring with a fork until the dough begins to stick together.
    7. 7
      Add more flour, if necessary, and knead a few times right in the bowl until you have a large, smooth ball.
    8. 8
      Pat firmly into the bowl and lightly mark off six equal portions.
    9. 9
      With a knife, cut through each portion.
    10. 10
      Pat into round balls and place in separate plastic bags.
    11. 11
      Dough will keep in the refrigerator for two weeks, or in the freezer for two months.

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    Ratings & Reviews:

    • on March 15, 2006

      55

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    Nutritional Facts for Never Fail Pie Crust

    Serving Size: 1 (1169 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1069.2
     
    Calories from Fat 697
    65%
    Total Fat 77.4 g
    119%
    Saturated Fat 19.3 g
    96%
    Cholesterol 35.2 mg
    11%
    Sodium 462.7 mg
    19%
    Total Carbohydrate 81.9 g
    27%
    Dietary Fiber 2.8 g
    11%
    Sugars 2.5 g
    10%
    Protein 11.8 g
    23%

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