We found a perfect homemade pie crust recipe. It is tremendously peeled off and delicious for sweet and delicious pies like butter. Follow our simple steps. You are on the way to make a pie masterpiece that will be sensitized!
The most naked and handmade pie crust like butter
I don’t like much more than Pi. Especially when it is made of super pla large and delicious pie crust. And pie crust is not difficult to master, but often wrong. I had a lot of pie crusts that were rough, dense, underlined,/or tasteless. Honestly say. Crust is half the reason we appear in the show.
But there is good news. It is completely peeled off and delicious homemade pie crusts can be achieved absolutely. You only need to have the right recipe and some tips. And today I have two things to you. You will be ready to deliver sweet homemade pies from sweet to delicious things throughout the season.
Materials you need to create a flaking homemade pie crust.
- flour
- butter
- Shortening
- milk
- salt
How to make a perfect homemade pie crust:
- Put flour and salt in medium -sized bowls. Throw together. Put cold butter and shorten it and combine using a pastry blender or fork. It is easy to break with a peas in size.
- Add milk and mix. Do not mix too much. Gently press the bark and divide it into two same pieces.
- Wrap with plastic wraps and create a disk. Cool for at least an hour.
- Take it out of the refrigerator and lightly roll the dough to the flour surface. I want to work quickly so that the dough is cold. Roll the crust to 12 inch won.
- Put the dough in the pie crust and use a fork or finger to smoke the edge.
- If you add a filling or add a pre -baking, reduce the bread to the parchment or foil and fill it with a pie weight.
- Bake according to the recipe direction. In the case of pre -baking crusts, bake at 375 degrees for 15 minutes. Gently remove the piweight and lining, stab the bread with a fork and continue to bake until 13-15 minutes or until the bread shell is golden brown. Cool completely before adding a filling.
Tip and Suggest:
Use cold butter and shortcuts. This is absolutely necessary to create a beautiful plaque layer! Mix the dough and put it back in the refrigerator and cool it before baking.
Do not mix too much! You want to maintain a nice peas size butter mass and shorten the dough. Again-this helps to create all the layers we are trying to do.
Roll out nicely and thinly. The thickness of the pie dough is about 1/8 inch. It becomes torn easily when it becomes thinner. More thick, it won’t cook, and you will end with a pie crust made of bushes.
The extra pie dough is frozen. Freezing extra pie dough is a good way to save time in the future. Put the pie dough disk wrapped with plastic wraps in a freezer bag that can be sealed for up to 6 months. Heart in the refrigerator before use.
Before baking, wipe the top bread with egg washing or cream. This will give the crust a beautiful and deep golden color. If you want, you can also sprinkle sugar.
Delicious pie recipe:
Handmade pie crust with many plaque
Our homemade pie crust is tremendously peeled off and delicious for sweet and delicious pies like butter.
Serving: 2 Crust
Calories: 293Kcal
- 2 1/2 cup flour
- 1 Teaspoon salt
- 1/2 cup Flame Cut the cold and small cube
- 1/2 cup Shorten butter flavor
- 1/2 cup Cold milk
Mix flour, salt, butter and shortening with raw sweets. Add milk and press the mixture with your hands. Do not knead at this point. Otherwise, it’s not Flakey.
Separate it with two balls and pack it with Saran rap. Flat with disk and place for more than 1 hour in the refrigerator.
Remove from the refrigerator and lightly roll one disk on the surface of the flour. Do not stick with some sprinkling things on the top of the dough and rolling pin. The standard pie plate size (9 inch) of the dough should be rolled with 12 inches. To prevent sticking, you can get the dough gently lift up and rotate slightly between rolling with a rolling pin.
With a spatula, the dough is carefully moved to a pie dish. Gently arrange the dough, trim and decorate the dough to fit the pie dish.
At this point, if you make a double crust pie, you can add a filler. Then repeat the same steps with other dough disks. Follow the baking instructions for all pies that make pies.
If you make only one bread shell, if the dough is in the pie dish, the dough is aligned with the parchment to cover the floor and the side. Add a pie weight to the parchment and push the weight on the side as much as possible so that the side does not decrease. If you don’t have a pie weight, you can also use dried beans!
If you sell the bread shell, heat the oven to 375 ° F. Bake for 15-16 minutes until the edge starts to turn golden brown. Remove from the oven and lift the parchment from the pie. Stick the hole with a fork on the pie floor. Put the pie crust in the oven and bake 7-8 minutes more.
If you need a completely baked bread shell, you can remove the parchment and pie weight and then return 13-15 minutes longer.
For bake pie, cool the bark completely before adding a filling. For pies that bake fillers, you can add fillings to warm bread shells.
Calories: 293Kcal | carbohydrate : 24G | protein: 4G | province: 20G | Saturated fat: 9G | Multi -unsaturated fat: 3G | Single unsaturated fat: 7G | Trans fat: 2G | Cholesterol: 26Mg | sodium: 239Mg | potassium: 55Mg | fiber: 1G | sugar: 1G | Vitamin A: 303IU | calcium: 23Mg | steel: 1Mg
