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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 ...
Yields: 2. Prep Time: 30 mins. Total Time: 2 hours 30 mins. Ingredients. 1 tsp. kosher salt. 3 c. all-purpose flour, plus more for the work surface. 1 c. plus 2 Tbsp. (2 1/4 sticks) cold salted ...
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 ...
Fill the pie shell with the berry mixture. Pour the lemon juice over the top. Dot evenly with the butter. Roll out the second half of the dough to about 10 inches in diameter. Cover the filling with the dough and crimp the edges by pinching together lightly (use a bit of water to moisten the bottom crust if needed to help it adhere to the top ...
Lard will create an irresistibly flaky crust and is firm and easy to work with, but it can carry a less-than-desirable pork flavor for a dessert. Balancing the two is a winning combination. Chill ...
No eggs, no problem. These easy dinner and dessert recipes don't require any expensive eggs, including meatballs, cookies, casseroles, chicken parm, and more.
Roll out the pie dough and place it in a pie plate. Decorate the edges as desired. Chill the unbaked pie crust until cold and firm, in the refrigerator for 30 minutes or in the freezer for 15 minutes.
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 ...