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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.
To transfer the dough, loosen again with a spatula and lift the pie crust into a 9-inch pie plate (or you can roll the pastry over the rolling pin, lift it onto the pie plate, and unroll it).
For buttery, flaky pie dough every time, follow the advice of Sarah Carey. I really love to make pie, and I am quite good at it. In fact, many people would say they consider me an "expert."
Chill the dough in the refrigerator for 30 minutes before filling to reduce shrinkage. To blind bake (pre-cook): Line the crust with parchment paper or foil and fill with pie weights or dried ...
Having recently taste-tested more than a dozen store-bought pie crusts, I can confidently say that none of them stack up to Sheehan’s recipe and here's why: with homemade pie dough, you can ...
Use the parchment paper to carefully invert the cinnamon roll crust into the bottom of a 9-inch pie plate (not deep dish). Repeat the arranging process with the remaining pieces of dough and roll ...
Pie crimper from the 1800s Closeup of peekaboo lattice. A pie crust edge is often crimped to provide visual interest, and in the case of a two-crust pie in order to seal the top and bottom crusts together to prevent the filling from leaking. [6] [7] Crimping can be done by hand, pinching the two crusts together to create a ruffled edge, or with ...
To make a classic flute, first place your dough into your pie dish and use a sharp knife or kitchen shears to trim excess overhang to about 1/2 inch; fold the edge under itself.
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