How To make A Pie Crust To Remember
Ingredients
2
cup
flour
1
teaspoon
salt
3/4
cup
shortening
1/2
cup
water, ice cold
Directions:
Mix flour and salt. Cut in shortening thoroughly with pastry blender. Add ice water and blend until dough cleans bowl and is no longer sticky.
Divide into 2 balls. Roll out on floured board, sprinkle a little flour on top of dough to make rolling easier. Roll from center outward.
This amount makes enough for a double crust to fit a 9 inch pan.
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Professional Baker Teaches You How To Make PIE DOUGH LIVE!
Anna Olson teaches you how to make Pie Dough live! Come and join her live and ask her all of your pie dough related questions!
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Peach filling:
6 cups (750g) peeled and sliced peaches (if using frozen, weigh after thawing and draining)
1/2 cup (100g) granulated sugar
3 tbsp (45 mL) whipping cream
**Add the sugar and cream to a large sauté pan over high heat and stir with a wooden spoon until bubbling. Stir in the peaches and cook for about 8 minutes, stirring often, until all liquid evaporates and the sugar begins to caramelize on the pan slightly. Remove from the heat and cool completely before using.
Other Filling Options
Strawberry Rhubarb:
3 cups (750 mL) diced rhubarb
3 cups (750 mL) hulled and quartered strawberries
1 cup (200 g) granulated sugar
3 Tbsp (45 mL) tapioca starch or 2 Tbsp instant tapioca
Cooked fillings such as blueberry, raspberry or cherry:
4 cups (1L) fresh fruit
1 tart apple, peeled and coarsely grated (not needed with cherry filling)
1 cup (200 g) granulated sugar
1 Tbsp lemon or lime juice
2 1/2 Tbsp (24 g) cornstarch
**Cook the fruit with the sugar and lemon until simmering. Whisk the cornstarch with a little cool water and stir in, returning just to a simmer before cooling before use.
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World's Best Pie Crust | Cooking Italian with Joe
Who has the best pie crust? JOE DOES! and now SO DO YOU! This is the old school Italian way of making the most authentic and delicious pie crust. Use it for Thanksgiving, pumpkin pies, pecan pies, Christmas pies, or my best Blueberry pie recipe! RECIPE & INGREDIENTS:
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Blind Bake Pie Crust With NO Slipping | AMAZING HACK & RECIPE!
This super simple and foolproof blind bake pie crust recipe will have your pie crust turning out perfect each time! Here are some tips & tricks to help you get the most amazing pie crust.
Enjoy! Please be sure to like, subscribe and SHARE! THANK YOU! ????
Get the recipe here! ⬇️
INGREDIENTS
1 pie crust, homemade or store bought, rolled out into an approximately 12-inch circle
1 disposable aluminum pie plate
1 baking sheet lined with parchment paper
INSTRUCTIONS
Gently place your pie crust in your pie plate. Press the bottom and sides of the dough against the plate, being carefully not to stretch the crust. (If you stretch it, it will shrink back when baking.) Tuck the edge of the crust under itself and rest it on the lip of the pie plate. You should have a nice, thick even edge all the way around the pie plate.
Using the knuckle of your right hand and two fingers of your left, press the dough between your fingers and knuckle to form a fluted edge. Gently pull the fluted edge back up on the lip of the pie plate if it sunk down. Place the crust and pie plate in the freezer for 20-30 minutes.
Preheat the oven to 400 degrees F. Set the chilled pie plate and crust on a baking sheet lined with parchment paper. Take your aluminum disposable pie plate and flatten out the lip around the edge. Fit the disposable pie plate inside the pie crust, pressing down gently on the bottom and sides to ensure a secure fit. Set an oven-proof ramekin in the center to weigh it down.
Bake crust on the baking sheet at 400 degrees for 20 minutes. Then take the baking sheet with crust out of the oven and remove the disposable pie plate. Using tines of a fork, prick holes all over the bottom of the crust (to prevent air bubbles while baking for remaining time). Reduce heat to 350 degrees, return baking sheet with crust to oven and bake until golden on edges and bottom, about 20-25 minutes more. Cool crust and use as desired.
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Perfect Pie Crust Recipe
Easy, delicious and perfect flaky, this all butter perfect pie crust recipe will become a favorite for all of your holiday pies! Find the full recipe HERE:
Here's How to Blind Bake a Pie Crust
Learn how to blind bake pie crust with this simple, foolproof technique. You'll have golden brown, beautifully shaped pies and NO more soggy bottoms!
Recipe:
Ingredients
1 Homemade pie crust (
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Instructions
00:00 Introduction
00:13 Prepare and chill your pie crust as indicated in the recipe.
00:26 Transfer chilled pie dough to a clean, lightly floured surface and use a rolling pin to roll out to a circle that is approximately 12” (30cm) wide.
00:30 Transfer to a 9-10” (23-25cm) pie plate and flute or crimp the edges. When preparing my edges, I like to fold any excess dough beneath the edge, allowing for a thicker crust (rather than simply trimming and discarding it).
01:05 Place pie plate with pie crust in freezer and preheat oven to 375F (190C). You must chill the pie crust for at least 20 minutes and allow oven to fully preheat before proceeding (important note: do not chill the pie plate for longer than 40 minutes, if it becomes completely frozen a glass or ceramic pie plate could crack or shatter when moved to the hot oven).
01:28 Once oven is preheated, remove pie plate from the freezer and line with parchment paper or aluminum foil, using enough that the paper or foil goes up all the way up the inside of the pie crust and beyond (you want to have enough that you can easily lift the paper/foil and weights from the pie crust when you’re done with them).
01:43 Fill lined pie crust halfway full with pie weights or dried beans and place the pie plate on a baking sheet.
03:17 Transfer to the center rack of 375F (190C) preheated oven and bake for 15 minutes.
03:22 Carefully remove from the oven (don’t turn it off!) and carefully use the parchment paper to lift the paper and weights from the pie and transfer them to a heatproof bowl to cool.
03:38 Pierce the bottom of the pie all over with a fork then return to the oven to bake until beginning to turn light golden brown, about 10-15 additional minutes.
04:04 Use blind baked pie crust as desired! Be mindful that some recipes will call for the pie crust to be cooled completely, while others require a still-warm pie crust.
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