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Use this all-butter pie crust for any recipe that calls for a tender, flaky crust. The simple dough is made with just butter, flour, salt, vinegar, and water. ... The exact salary single people ...
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. ... before adding the butter. And, if you are new to making pie ...
perfect or all-butter pie crust. 1/2 c. salted butter, melted and cooled slightly. 1 1/2 c. granulated sugar. 3. large eggs + 1 yolk. 3 tbsp. flour. 3/4 c. whole buttermilk, room temperature.
Sugar cream pie: United States: Sweet A single-crust pie with a filling made from flour, butter, salt, vanilla, and cream, with brown sugar or maple syrup. Sugar pie: Northern France and Belgium: Sweet Either a leavened dough topped with sugar, or a pie crust filled with a sugar mixture (similar to a treacle tart). Also popular in French Canada.
The ingredients are basic enough—cold butter, flour, salt, ice water—but for flaky, buttery pie crust you need to work the cold butter into the flour just enough but not too much.
Transfer the crust to a 9-inch deep-dish pie plate. Tuck the edges of the crust under and crimp as desired. Thoroughly prick the bottom and sides of the crust with a fork and freeze for 30 minutes.
Pie crust’s secret weapon is its fat content, which helps impart both flavor and delicate flakiness. This recipe uses a mix of butter and lard, which hits a sweet spot between flavor and flakiness.
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 ...