Easy and Authentic Crispy Pie Crust. In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into.
Tips & Tricks: The Secret to Crispy Pie Crusts. Order, instead, a cup of coffee and a slice of cherry pie. Super-sweet, with a pale crust, this cherry pie won't change your life, but it will fill you with a sense of satisfaction.
Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, easy and authentic crispy pie crust. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into.
Easy and Authentic Crispy Pie Crust is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Easy and Authentic Crispy Pie Crust is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook easy and authentic crispy pie crust using 5 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Easy and Authentic Crispy Pie Crust:
- {Get 70 grams of Bread (strong) flour.
- {Make ready 50 grams of Cake flour.
- {Take 100 grams of Butter (chop into small pieces and chill in fridge until right before using).
- {Make ready 80 grams of Cold water.
- {Get 1 of *Any filling (the photo on top is a bite-sized apple pie).
First, because it is pie—and no food provides comfort quite like pie. Spray a baking sheet with nonstick cooking spray. Dust your surface with the flour to roll out the pie dough. Place flour and salt in a bowl.
Instructions to make Easy and Authentic Crispy Pie Crust:
- Take the butter out of the fridge. Put into a the food processor along with the dry ingredients..
- Blend until the butter is only slightly grainy and flaky (you could also do this by hand using a pastry scraper)..
- Add cold water and blend until the batter comes together (or use a pastry scraper)..
- Don't worry if it's still a little floury. If the batter comes together, wrap in plastic wrap and chill in the fridge for about 30 minutes..
- Take it out of the fridge. Sandwich between plastic wrap or parchment paper and roll it out..
- Fold into thirds..
- Fold again into thirds until 2 to 3 cm in thickness. Wrap in plastic and let sit in the freezer for roughly 20 minutes..
- Repeat Steps 6 and 7 for 2-3 times to finish the dough. Preheat the oven to 220℃..
- Form into your preferred shapes and thickness, and add fillings if you wish. To improve the color, brush a beaten egg (not listed) on top, if you wish..
- Bake in the preheated oven for 15 to 20 minutes (adjust baking time to the size and thickness of the pies). Done!.
- *Here's how the layers turned out..
- *I've made mille-feuille with this crust, too..
- *Here's how the mille-feuille turned out from the side..
Measure oil and milk in a measuring cup. Some of my favorite types of pie to make with it are razzleberry pie, pumpkin pie and chicken pot pie. This pie crust has a great flaky crust that turns out a little crisp on the outside but soft in the center. It's so yummy and perfect with just about any filling. It's also a lot easier than you think to make your own pie crust.
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