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Have you been searching for the perfect pie crust recipe? This recipe is quick and easy and produces a light flaky crust. Read on to learn how to make pie crust that works every time.
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Leftover Pie Crust
- Leftover pie crust can be rolled out and cut into garnishes for your top pie crust. Consider autumn leaves or apples to decorate apple pie.
- When garnishing a pie without a top crust (such as pumpkin), bake the garnishes separately, for 5-10 minutes, and place them on the cooked pie.
- If there are any pie scraps leftover when you're done cutting the garnishes, roll them in cinnamon-sugar and bake for 15-20 minutes for tasty pie rust cookies.
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Managed Since: 07/16/2009
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Managed Since: 07/16/2009
Views: 193
Money Earned: M$2.29
Page revenue is subject to change as we obtain data from our partners
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Roll & Form Pie Crust
This video from Cooking.com demonstrates how to roll out, cut, and crimp pie dough. One of the tips in this video include making sure you start at the center of the dough, and roll in one direction. Rolling back and forth will toughen the crust. The video also demonstrates how to blind bake a pie crust for use with a chilled filling. -
Introduction
Pie crust is not mysterious. The basic idea is that you combine shortening and flour, distributing the shortening well throughout the crust, so that when it melts, you'll have flaky crust. There are two basic principles to remeber:- You don't want the shortening to melt before the crust is baked, so everything should be as cold as possible.
- You don't want the flour to develop gluten, which will toughen it, so you want to handle it gently.
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Step 2: How to Make Pie Crust
- Mix the flour and salt with a fork.
- Cut in the shortening with a pastry blender. If you don't have a pastry blender you can use two knives, but it will take longer.
- Continue until the mixture resembles coarse crumbs the size of baby peas.
- Sprinkle the water over the mixture a tablespoon at a time, and combine lightly with a fork. Use the minimum amount of water possible, you want it only moist enough to hold together into a ball when pressed lightly with your hand.
- Divide the dough into two halves. Wrap each half in plastic wrap and refrigerate until firm and cold, but still pliable. This should take about 45 minutes.
- When ready to use, place dough on floured count top and press lightly into a flattened circle with your hands.
- Use a rolling pin to roll it out to desired size and thickness. The bottom crust should be rolled out 2 inches larger than the pie pan you're using.
- Fold bottom pastry into fourths; place in pie plate. There ahould be abouta inch of overhang, which can be fluted for a single pie crust, or used to join the bottom and top crusts for a two crust pie.
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