![]() ![]() If you are using your hands to make the dough, grab a large bowl so that you have plenty of room to maneuver. Our best advice in this endeavor: Keep all your ingredients cold.Ĭhilling your flour beforehand, as well as using ice-cold butter, will make things easier-especially if you’re using your hands, which will warm the ingredients faster than a food processor. We also use vinegar instead of ingredients like vodka or whiskey, all aimed at a single goal: preventing gluten development so you end up with a buttery, flaky, tender, perfect pie crust. But for a standard crimp, all-butter works fine. If you’re interested in doing intricate decorations, you might prefer them. These ingredients make for a pie crust that does a better job of holding its shape. We prefer an all-butter pie crust for its robust flavor and superior ability to achieve a golden brown top crust, but you might be wondering why some homemade pie crust recipes call for lard or vegetable shortening. Use one disk to make a single-crust pie like pumpkin pie, pecan pie, or any cream pie (or even a quiche, which is, after all, just a savory pie), or both to make a double-crust or lattice-crust pie, such as Our Favorite Apple Pie. The recipe makes two disks of pie dough, each a great vessel for any pie filling on your baking bucket list. For ease and quick prep, we love making pie crust in a food processor-if you don’t have one, your hands will do just fine. But even if this is your first time making one, there’s no need to be intimidated our best pie crust recipe takes all the guesswork out of the process. Flaky pie crust has a reputation for being difficult.
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