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I use 2 ½ cups of flour for two discs that make one 9-inch double-crusted pie or two 9- or 10-inch tarts or single-crust pies. Salt: Don’t forget the salt! I use salt to season everything ...
Yields: 2. Prep Time: 30 mins. Total Time: 2 hours 30 mins. Ingredients. 1 tsp. kosher salt. 3 c. all-purpose flour, plus more for the work surface. 1 c. plus 2 Tbsp. (2 1/4 sticks) cold salted ...
Preheat the oven to 400°F. Set aside 1 tablespoon of the sugar for topping the pie. In a small bowl, whisk together the remaining sugar, the flour, and salt.
1. Use a classic flute. When you picture a standard pie, a classic flute decoration likely comes to mind.Whether you opt to create narrow or wide undulations in the crust, fluting is one of the ...
Pie crust’s secret weapon is its fat content, which helps impart both flavor and delicate flakiness. This recipe uses a mix of butter and lard, which hits a sweet spot between flavor and flakiness.
Spoon half of the sweetened blackberries in a 10-inch square or a 9-by-13-inch baking dish. Dot with half of the butter. Arrange 4 strips of pastry over the berries, leaving space between each.
To get a taste for the crust and fruit filling, I chose a 9-inch cherry pie for $15. This was a decent pie for the price point. Whole Foods' cherry pie is decent in a pinch.
2. Martha Stewart's Mile-High Apple Pie. A double-crusted apple pie that is dusted with sugar for the perfect sweet flavor to each bite. This apple pie recipe is one of Martha Stewart's favorite ...