Recipes Using Pie Crust Dough : Refrigerated Pie Crust Recipes That Aren T Pie - Combine the flour and salt in a medium bowl.. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling. Preheat the oven to 375°f. 1/3 cup lard or vegetable shortening. Add just enough water for the dough to hold together easily when pressed into a ball. If you plan to make a pie with a top crust, double the recipe;
Add the butter and shortening. Heaven in a pie pan: Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling. If you have one, use it. Trim crust to 1/2 inch from edge of pan.
Perfect Pie Crust Recipe How To Make Flaky Pie Crust From Scratch from hips.hearstapps.com Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Gather up the dough and form into a flat disk. Instructions mix the flour and salt together in a large bowl. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Many of us struggle with pie crust; Mix flour and salt in medium bowl. Turn dough and crumbs onto a clean surface.
Here is your introduction to different types of pie crust, plus a few recipes to get you started.
Transfer pastry to pie plate. Stir flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. At a time, stirring with fork just until dough holds together and forms a smooth ball. When it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. Add just enough water for the dough to hold together easily when pressed into a ball. With a pastry blender, cut in butter, working until mixture resembles coarse meal. Trim crust to 1/2 inch from edge of pan. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces Turn dough and crumbs onto a clean surface. The mixture should be very uneven, with big chunks of butter in among the smaller ones.
Unfold dough, pressing firmly against bottom and sides. Using a food processor in this recipe eliminates variability. Empty mixture into medium bowl. Preheat the oven to 375°f. Gather up the dough and form into a flat disk.
6 New Uses For Store Bought Pie Crust Food Network Recipes Dinners And Easy Meal Ideas Food Network from food.fnr.sndimg.com Butter and shortening are also a great combination, and we love using vegetable oil for an extra easy, vegan crust. Transfer pastry to pie plate. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling. Unfold dough, pressing firmly against bottom and sides. Using a fork, poke holes evenly on the bottom of the crust to help prevent bubbles. With a pastry blender, cut in butter, working until mixture resembles coarse meal. Lightly butter the pie plate. Wrap each disk in plastic wrap and refrigerate at least 20 minutes and up to overnight.
In a medium bowl, whisk together the flour and salt.
If you prefer a more substantial crust, separate it in half.*** form 3 evenly sized balls of dough and place each dough into a large ziploc bag. If you have one, use it. Drizzle 2 to 3 tablespoons ice water over flour. No fail, sour cream pie crust. Sprinkle in water, a tablespoon at a time, until pastry holds together. In a bowl, combine flour and salt. Mix flour and salt in medium bowl. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling. Sprinkle vodka and water over mixture. 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces Double the recipe, cut the dough in half and pat each half into a round, flat disk. Add the butter and shortening. Here is your introduction to different types of pie crust, plus a few recipes to get you started.
Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. The mixture should be very uneven, with big chunks of butter in among the smaller ones. Lightly butter the pie plate. If you prefer a more substantial crust, separate it in half.*** form 3 evenly sized balls of dough and place each dough into a large ziploc bag.
Pie Crust Recipe Jo Cooks from www.jocooks.com Stir flour and salt in large bowl until blended. Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. With that said, you can do this method by hand. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Drizzle 2 to 3 tablespoons ice water over flour. Sprinkle in water, a tablespoon at a time, until pastry holds together. Wrap each disk in plastic wrap and refrigerate at least 20 minutes and up to overnight. 1/3 cup lard or vegetable shortening.
1/3 cup lard or vegetable shortening.
Fill and bake according to pie recipe directions. Separating it into thirds will result in three thin crusts. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Trim crust to 1/2 inch from edge of pan. Using just 4 ingredients and a simple food processor method, it's easy. The dough should be crumbly but begin to hold together when a small amount is picked up and pressed together. Sprinkle vodka and water over mixture. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Place the crust in the freezer for at least 30 minutes. Wrap each disk in plastic wrap and refrigerate at least 20 minutes and up to overnight. With that said, you can do this method by hand. Using your fingers, gently pat the dough into place. Knead just until dough starts to hold together but some bits still fall away, 5 to 10 times.
