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For buttery, flaky pie dough every time, follow the advice of Sarah Carey.
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.
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 ...
In a 9-inch pie plate, whisk together the flour, sugar, and salt. Make a little well in the center; add the butter, oil, and ice water, and use a fork to mix the liquids into the flour mixture ...
Dolly’s recipe says to bake the dough (which she calls "pie crust") for just 10-15 minutes, but mine took a full 30 minutes. Set the timer for 10 minutes and then check every 5 minutes until ...
Fold both crusts up over the edge of the pie and pinch to seal. Cut four 3-inch-wide strips of foil and cover the edges of the pie. Cut a 8-inch piece of foil and loosely tent the top of the pie.
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 ...
You’ll know the pie is ready to come out of the oven when the filling bubbles and the crust is golden. Get the Classic Apple Pie recipe . PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE