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On a lightly floured work surface, roll out pie dough (for the bottom crust) into a 12-inch round, about ⅛ inch thick, dusting surface with flour as needed to prevent sticking. Brush off excess ...
If you're short on time or just don't feel like making a two-crust pie, try this free-form galette. And just like pie, it's great with a scoop of vanilla ice cream. View Recipe
Fold both crusts up over the edge of the pie and pinch to seal. 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.
For buttery, flaky pie dough every time, follow the advice of Sarah Carey.
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 ...
Mile-high apple pie or nothing at all. For premium support please call: 800-290-4726 more ways to reach us
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For premium support please call: 800-290-4726 more ways to reach us