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Butter: The most important component in pie crust is the fat, in this case, butter. The butter is what creates the flakes and adds the flavor and color. The butter is what creates the flakes and ...
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 ...
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 ...
Best ingredient for a flaky, easy-to-roll-out crust: buttermilk or vodka Using acidic ingredients is one way to reduce gluten formation, which is why vinegar is a popular addition to piecrust.
Bake for 12 to 14 minutes, until the crust begins to set and colors slightly. If the crust puffs up while baking, press it gently back into place with the back of a fork or the custard cup. Remove the crust from the oven, sprinkle the chopped chocolate over the bottom, and let the chocolate soften for 1 to 2 minutes.
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 ...
Roll out the pie dough and place it in a pie plate. Decorate the edges as desired. Chill the unbaked pie crust until cold and firm, in the refrigerator for 30 minutes or in the freezer for 15 minutes.
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