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Pie crust from scratch takes time but yields a delicate, flaky, flavorful treat. ... Lard will create an irresistibly flaky crust and is firm and easy to work with, but it can carry a less-than ...
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 ...
Plus, there’s something deeply satisfying—and far more appreciated by family and friends—about serving a pie 100% made from scratch. The holiday season is a time to shine, after all. How Do ...
Roll out half of the chilled dough on a lightly floured work surface until it is about 14 inches in diameter and 1/8 inch thick (large enough to fill your 9-inch pie plate and leave 1/2 to 1 inch hanging over the edges). Loosely roll the dough around the rolling pin, then unroll it into a pie plate and press gently against the bottom and sides.
If chicken pot pie excites you, but pie crust intimidates you, you’ve arrived at the perfect recipe. Classic chicken pot pie filling is baked into a stress-free casserole and, best of all ...
Roll dough to a 14-inch circle between two pieces of plastic wrap. Discard plastic and fit dough in the bottom and up the sides of a 9-inch deep-dish pie plate. Turn edges under and crimp.
Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup or glass. Bake until just set, about 10 minutes. Let cool before filling.
The foolproof recipe calls for refrigerated pre-made pie crust and fruit jam, baked til golden brown and gooey. The kids will have so much fun decorating them with pink frosting and sprinkles!