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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.
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. Bake on the center rack for 45 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.
The simple recipe starts with a pie crust layered with slices of tangy tomatoes and a cheesy, herby filling. The flaky finished product is perfect for brunch, lunch, and even dinner! Get 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 ...
The traditional ingredients, like toasted marshmallows, chocolate, and graham cracker, shine through in this beautiful pie. Get the S'mores Pie recipe . C.W. Newell
For buttery, flaky pie dough every time, follow the advice of Sarah Carey.
Pour the brown sugar mixture onto the pie crust and spread it out evenly, leaving a plain border around the edges. Top the filling with another pie crust and crimp the edges closed using a fork.