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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 ...
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 ...
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 ...
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.
Pie crimper from the 1800s Closeup of peekaboo lattice. A pie crust edge is often crimped to provide visual interest, and in the case of a two-crust pie in order to seal the top and bottom crusts together to prevent the filling from leaking. [6] [7] Crimping can be done by hand, pinching the two crusts together to create a ruffled edge, or with ...
Hot water crust is a type of pastry used for savory 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. The pastry is made by heating water, melting the fat in this, bringing to the boil, and finally mixing with the flour.
The Latin American hand pies feature buttery homemade dough filled with ground beef, tomatoes, olives, and jalapeño peppers for a fiery kick. ... which makes up the crust of these hand pies. The ...
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.