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Pie crust from scratch takes time but yields a delicate, flaky, flavorful treat. Homemade pie crust can be a labor of love for the novice cook. In fact, I’m sure I’ve recommended using store ...
I use 2 ½ cups of flour for two discs that make one 9-inch double-crusted pie or two 9- or 10-inch tarts or single-crust pies. Salt: Don’t forget the salt! I use salt to season everything ...
If you are making a single-crust pie, crimp or flute the edges as desired, using a fork or your fingers. The crust is now ready to be par-baked or filled, as your recipe specifies. (If you have ...
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 ...
The ingredients are basic enough—cold butter, flour, salt, ice water—but for flaky, buttery pie crust you need to work the cold butter into the flour just enough but not too much.
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Fold both crusts up over the edge of the pie and pinch to seal. Cut four 3-inch-wide strips of foil and cover the edges of the pie. Cut a 8-inch piece of foil and loosely tent the top of the pie.
The classic apple pie gets a new twist by using rolled out canned cinnamon rolls for the crust. It even has the cream cheese icing! Get the Cinnamon Roll Apple Pie recipe .
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3579 S High St, Columbus, OH · Directions · (614) 409-0683