for two 9" (23 cm) pie shells or 1 double-crust pie2 cups (500 mL) Robin Hood® All Purpose Flour3/4 tsp (3 mL) salt1 cup (250 mL) Crisco® All-Vegetable Shortening (1 Stick)1 egg2 tbsp (30 mL) water, cold1 tbsp (15 mL) white vinegarfor 2 double crust pies and 1 pie shell (5 pie shells)*5 cups (1250 mL) Robin Hood All Purpose Flour1½ tsp (7 mL) salt1 lb (454 g) Crisco All Vegetable Shortening (2 1/3 cups/ 575 mL)1 egg½ cup (125 mL) cold water1 tbsp (15 mL) white vinegar
1. Combine flour and salt in mixing bowl. Cut room temperature CRISCO® Shortening into flour with pastry blender or 2 knives until mixture resembles coarse crumbs.2. Beat egg, water and vinegar together to blend. Pour all the liquid over flour mixture. Stir with fork until mixture is moistened.3. Divide dough in half and shape into a ball. Flatten each into a circle about 4" (10 cm). Wrap and chill dough 15 minutes for easier rolling.4. Roll each portion of dough separately. Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness in spoke fashion from centre to edge with light even strokes. If dough sticks, dust lightly with flour. Roll to a circle about 1" (2.5 cm) larger than upside down pie plate.5. For easy transfer to a pie plate, slide spatula under dough to loosen it, then lift one edge of pastry onto rolling pin and loosely wrap it around the rolling pin. Unwrap pastry into pie plate. Ease into pie plate without stretching. Repeat rolling with remaining pastry for top. Trim, flute and bake according to your filling recipe.* For 5 pie shells6. Prepare as above, dividing dough into 5 equal portions. Wrap well then chill before use. Roll out as directed above.Tip7. For recipes calling for baked pie shells, prick bottom and sides of shell thoroughly with fork then bake in preheated 425ºF (220ºC) oven 10-15 minutes, or until lightly golden.
This is the best pastry by far, I have been using this recipe for over 25 years and get rave reviews. But lately I have been having trouble rolling it out in one piece. Any suggestions, why all of a sudden I am having trouble, could it be a change in the products, Robin Hood or Crisco?
Hi: I was excited about this recipe because I had used "Tenderflake" before and was not pleased with the results. Then I went on your site because I always use Robin Hood flour. So I made the Crisco No fail pastry. I made it exactly and directed however the pastry was very hard to work. It fell apart and could not keep in 1 piece. I made tarts and had to piece pieces together. When I made the pastry I did refrigerate it after and used it 2 hours later. Please help me as I would like to make the perfect pastry. Thank You
I've done this with Crisco and also with butter half cut with Crisco. It works great. Note for newbies to making pastry; don't give up if it doesn't turn out the first time, toss the mistake and try again.
For perfect results every time I highly recommend this pastry recipe. How can you go wrong with Crisco shortening! It is the only brand of shortening I ever use for pastry and other cooking.
This is absolutely the flakiest and best tasting pie crust I have ever made. I made a Tourtiere(meat pie)and had raves about it. I froze the leftovers and when I reheated it two weeks later, it was still flaky. If there is any leftover raw pastry, I paint it with butter and sprinkle it with cinnamon and sugar, roll it up,slice into rounds, and bake.... yummy!!!
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Prep Time: 30 minutes
Prep Time: 30 mins + refrigeration Baking Time: 65 minutes
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