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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 ...
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 ...
After you get the crust made, it usually needs to chill out in the fridge for a while to hydrate the flour and chill the butter back up. And then there's the rolling.
The filling for peanut butter pie can be made with corn syrup or flour and milk. If milk is being used, the filling is made in a double boiler by melting sugar with flour and slowly adding milk, stirring, then adding egg yolks. [76]
The difference between crumb and crust. Close up of the crust. Pie crust. In baking, a crust is the outer, hard skin of bread or the shell of a pie. Generally, it is made up of at least shortening or another fat, water, flour, and salt. [1] It may also include milk, sugar, or other ingredients that
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 ...
The flour itself is stronger than normal flour, often made from coarsely ground rye, and suet, which is mixed with hot water to create what was an early form of hot water crust pastry. Huff paste can be moulded into a variety of shapes, called coffyns or coffers , similar to a Cornish pasty .
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.