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2. Butter Is the Secret to a Tender, Flaky Pie Crust - AOL

   www.aol.com/butter-secret-tender-flaky-pie...

   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 ...

3. How to make homemade pie crust and Dulce de Leche Apple Pie ...

   www.aol.com/homemade-pie-crust-dulce-leche...

   This recipe uses a mix of butter and lard, which hits a sweet spot between flavor and flakiness. Butter has a recognizable and desirable flavor for a pie crust, but can be difficult to work into ...

4. Make Your Best Pie Crust Ever With These Tips From ... - AOL

   www.aol.com/best-pie-crust-ever-tips-202415313.html

   For buttery, flaky pie dough every time, follow the advice of Sarah Carey.

5. Pot pie - Wikipedia

   en.wikipedia.org/wiki/Pot_pie

   The pie shell and crust can be made from scratch or can be fashioned from store-bought pie crust or biscuit dough and includes ingredients such as butter, lard, olive oil, flour, and shortening. [8] Once prepared and served, the pot pie leftovers can be stored in the freezer for later consumption. [9]

6. Crust (baking) - Wikipedia

   en.wikipedia.org/wiki/Crust_(baking)

   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 contribute to the taste or texture.

7. The Viral No-Roll Pie Crust Trick We Wish We’d Known About Sooner

   www.aol.com/lifestyle/viral-no-roll-pie-crust...

   While the thought of homemade pie brings joy (hello, buttery, flaky crust and warm fillings), it also comes with its fair share of stress—especially when it comes to nailing the crust.

8. Puff pastry - Wikipedia

   en.wikipedia.org/wiki/Puff_pastry

   Common types of fat used include butter, vegetable shortenings, lard and margarine. Butter is the most common type used because it provides a richer taste and superior mouthfeel. Shortenings and lard have a higher melting point therefore puff pastry made with either will rise more than pastry made with butter, if made correctly.

9. This Press-In Pie Crust Is So Easy, You Don't Need a ... - AOL

   www.aol.com/press-pie-crust-easy-dont-152400450.html

   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 ...