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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 ...
perfect or all-butter pie crust. 1/2 c. salted butter, melted and cooled slightly. 1 1/2 c. granulated sugar. 3. large eggs + 1 yolk. 3 tbsp. flour. 3/4 c. whole buttermilk, room temperature.
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.
Sugar cream pie: United States: Sweet A single-crust pie with a filling made from flour, butter, salt, vanilla, and cream, with brown sugar or maple syrup. Sugar pie: Northern France and Belgium: Sweet Either a leavened dough topped with sugar, or a pie crust filled with a sugar mixture (similar to a treacle tart). Also popular in French Canada.
MIX wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. BEAT chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl with mixer until blended.
Depending on the type of pastry, the crust can be baked before it is filled, or in baked (baked together with the filling). In pies, two different types of crust exist: one-crust pie and two-crust pie. A two-crust pie can have either a complete upper crust, a lattice top, or any of a variety of other decorative tops.
The basic filling consists of a mixture of sugar, butter, eggs, buttermilk, and wheat flour. Variations on the recipe include vanilla, lemon zest, nutmeg, and coconut. Buttermilk pies are made with a pie crust. The filling is poured into the crust and baked until the mixture sets.
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 ...