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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.
Yields: 1. Prep Time: 5 mins. Total Time: 35 mins. Ingredients. 1. unbaked pie crust. Directions. Preheat the oven to 400˚F. Roll out the pie dough and place it in a pie plate.
Bake on the center rack for 45 minutes. Remove the foil square from the top, keeping the edges covered, and continue to bake until the crust is golden brown, 20 to 25 minutes more. Let the pie ...
Bake at 375 degrees Fahrenheit for 25 to 30 minutes, the sides of the crust should be set and lightly golden. Remove the pie weights and paper. Bake until golden on bottom.
Bake in a 400˚F oven until the edges are lightly golden, 18 to 22 minutes. Remove the pie weights and parchment paper. Return the crust to the oven and bake until the crust is lightly golden all ...
The crust is now ready to be par-baked or filled, as your recipe specifies. (If you have time, chill the crust in the pie plate in the freezer for 15 minutes before filling to help relax the gluten.)
A long bake (at least one hour and 10 minutes) will fully cook the filling for an evenly textured, set pie. The pie also needs to cool completely (about four hours) for easy slicing. Is it best to ...
After you get the crust made, it usually needs to chill out in the fridge for a while to hydrate the flour and chill the butter back up. And then there's the rolling.
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