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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 ...
How to make a tender, flavorful pie crust for pot pies and desserts. Plus, a delicious spin on apple pie.
Yields: 8-10 servings. Prep Time: 40 mins. Total Time: 2 hours 50 mins. Ingredients. 2 (17.5-oz.) tubes refrigerated cinnamon rolls, such as Pillsbury Grands!
Pies also use different types of crust depending on the flavor and idea a person is going for. There are eight main types of pie crust; Flaky, Tender, Hot Water, Sweet crust, Crostata, Creamcheese, Cornmeal, graham cracker or other cookie type, and Rough puff. Any of these crusts could work for any pie but the tastes are slightly different.
Lemon buttermilk pie. A 19th-century recipe for buttermilk pie is made by beating sugar with eggs, then adding butter and buttermilk. The custard is poured into a pastry-lined tin over a layer of thin apple slices. [16] To make a buttermilk lemon pie, eggs, flour and sugar are beaten together, then buttermilk and lemon are added.
Hot water crust is traditionally used for producing hand-made pies. As the name suggests, the pastry is made by heating water, melting the fat in it, bringing the mixture to a boil, and finally incorporating the flour. This can be done by beating the flour into the mixture in the pan, or by kneading on a pastry board.
Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup or glass. Bake until just set, about 10 minutes. Let cool before filling.
Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (as lard, shortening, butter or traditional margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie. Often, equal amounts of ...
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related to: what is single pie crust recipe using crisco and self rising flour