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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.
Boil, constantly scraping bottom and sides of pan to prevent scorching, until the froth disappears and the mixture darkens and thickens, 1 to 2 minutes. Transfer to a bowl and stir in lemon juice.
For buttery, flaky pie dough every time, follow the advice of Sarah Carey.
A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid---to ensure that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing ...
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 a tool. [7]
The moulded crust retains its shape as it cools, and is prepared for baking with a filling and additional layer of pastry crust on top. Hand-raised hot water crust pastry does not produce a neat and uniform finish, as there will be sagging during the cooking of the filled pie. This is generally accepted as the mark of a hand-made pie.
Neither my husband nor my eldest son will eat pie crust. As I believe my talents in the pie department are at least an A-, it's my Comebacks we'd like to see: #22 -- Lard in pastry
Pastry made from white flower, baking powder, salt, sugar, water, and lard or butter. It can have various fillings and is traditionally fried in oil, but for lesser fat content and more healthy version it can be baked in the oven. The filling is usually ground meat or cheese, but chicken, tuna and saltfish (bakiou) are also very popular.