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Use this all-butter pie crust for any recipe that calls for a tender, flaky crust. The simple dough is made with just butter, flour, salt, vinegar, and water.
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.
But first, you'll need Ree's perfect pie crust recipe, a press-in crust, all-butter pie crust, or graham cracker crust. And when all else fails, just pick up a store-bought crust.
Our best recipe boasts a flaky, homemade crust and a sweet, jammy filling. If you're searching for the perfect apple pie recipe, this classic recipe is it. Our best recipe boasts a flaky, homemade ...
Rounding out the pie participants in this best-of list, Lauren G. Bland, executive pastry chef at Old Edwards Inn & Spa in Highlands, North Carolina, thinks that no list of ultimate Southern ...
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 ...
Roll out the pie dough and place it in a pie plate. Decorate the edges as desired. Chill the unbaked pie crust until cold and firm, in the refrigerator for 30 minutes or in the freezer for 15 minutes.
The ingredients are basic enough—cold butter, flour, salt, ice water—but for flaky, buttery pie crust you need to work the cold butter into the flour just enough but not too much.