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For this reason, an all-butter piecrust is often considered the holy grail of pie, but a combination of butter and shortening or lard can make for a best-of-both-worlds crust.
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.
I first divided the pie crusts into two categories: the ones that baked at 400° for about 15 minutes and the ones that baked at 450° for 15 minutes (there was also a rouge pie crust that baked ...
Fat (as lard, shortening, butter or traditional margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie. Often, equal amounts of butter and lard are used to make the pastry, ensuring that the combined weight of ...
Common types of fat used include butter, vegetable shortenings, lard and margarine. Butter is the most common type used because it provides a richer taste and superior mouthfeel. Shortenings and lard have a higher melting point therefore puff pastry made with either will rise more than pastry made with butter, if made correctly.
Butter: The most important component in pie crust is the fat, in this case, butter. The butter is what creates the flakes and adds the flavor and color. It should be of high-quality, fresh and ...
The phyllo is generally wrapped around a filling and brushed with butter before baking. These pastries are very delicate and flaky. [26] Hot water crust pastry Hot water crust pastry is used for savoury pies, such as pork pies, game pies and, more rarely, steak and kidney pies. Hot water crust is traditionally used for making hand-raised pies.
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 ...