How To make Pastry For 9" One Crust Pie:
1/3 c Shortening or 1/3 cup lard 1/2 ts Salt
3 tb Cold water 1 c All-purpose flour
Cut shortening into flour and salt until particles are size of small peas.Sprinkle in water,1 tbsp.at a time,tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp. water can be added if necessary.) Gather pastry into ball;shape into flattened round on lightly floured cloth covered board.Roll pastry 2" larger than inverted pie plate,9" x 1 1/4"Fold pastry into quarters;place in plate.Unfold and ease into plate,pressing firmly against bottom and side.Trim edge of pastry 1" from rim of plate.Fold and roll pastry under, even with plate;flute.
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How To make Pastry For 9" One Crust Pie:'s Videos
Perfect Homemade Pie Crust Recipe!!
Learn how to make the best, flakiest and easiest pie crust right at home! Don't be intimidated by it. Only 4 ingredients and less than 10 minutes start to finish.
What you'll need:
1 cup plain flour
1/3 cup vegetable shortening
1/4 tsp salt
cool water
In a large bowl, combine flour and salt. Cut in shortening with a fork until fine crumbs. Add in 2-3 Tbsp cool water and mix. If it's not forming a dough, add in another 1-2 Tbsp of water until no dry flour remains. Make into a ball and put onto a floured work surface. Flour a rolling pin and roll out to 1 wider all around than the pie plate you'll be using. Transfer to the pie plate and add pie filling ingredients if the pie will be baked. If your recipe calls for a baked crust, dock the crust with a fork and bake in a preheated 350*F oven for 10-12 minutes and let cool before filling. Makes 1 crust. For a double crust or lattice top, double the recipe. Enjoy!
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How To: Make The Best Olive Oil Pie Crust | We Olive
Did you know olive oil makes the best pie crust? Learn how to make a pie crust with olive oil that is flaky and buttery. Perfect for sweet and savory dishes. Visit weolive.com for more foodie fun and tons of recipes.
Recipe by We Olive Chef Emily Davis
All you need to Make The Best Olive Oil Pie Crust:
► A bowl
► A whisk
► A measuring cup
► 3 1/2 Tbs. We Olive's Extra Virgin Olive Oil (Arbequina or Arbosana)
► Cakes one 9-inch crust
► 1 1/2 cups flour can use up to ¾ cup whole-wheat flour
► Unrefined sea salt
1. Sift flour and salt into a large bowl. Add olive oil, and using your hands, rub flour and oil together until mixture turns crumbly. Make a well in the middle, and add 1/4 cup water. Continue mixing with your hands or a fork until dough beings to clump. Add water as needed, until dough forms a tight ball. Refrigerator dough 1 to 2 hours.
2. When the dough has chilled, use the heel of your hand to lightly knead and flatten the ball, then use a rolling pin to roll out into a 9-inch circle. Add extra flour as needed to keep it from sticking to the work surface.
3. Place inside a pie pan, and add the filling of choice. Bake 30 minutes, and allow to cool before serving.
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► Aged Balsamic Vinegar (18 years + triple barrel) -
► Meyer Lemon Olive Oil -
► Salt Seasoning-
Use coupon code: YOUTUBE20 to get 20% off your online order ($75 or more)
for the best artisan-produced COOC Certified extra virgin olive oil and balsamic vinegar. Stock your pantry and support local artisan producers.
Pie Crust; Chefie Tip!
#shorts #piecrust
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How to Make Pie Crust
Buttery, flaky, and tender, this Pie Crust recipe is so easy to make at home and much better than store-bought! Your pie crust will come out perfectly every single time, and all you need are a few simple ingredients. Thanks to the food processor, you can have the dough ready in no time, but I will of course show you how to make it by hand too as well as shape and blind bake for the perfect pie crust every time. I added ALL my tips and tricks so your pies will be AMAZING everytime!
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3 Easy Tricks To Awesome Pie Crust
All it takes to set your pie apart from the rest is a fork, your fingers and a spoon. So you can spend less time making your dessert and more time eating (okay, devouring) it.
Keep Your Pie Crust from Shrinking While Baking
pie dough (yield: 1 top and 1 bottom crust for a 9in pie)
2c + 2Tbsp (300g) AP flour
1 tbsp (13g) sugar
1 tsp (6g) fine salt
8 oz (227g) butter, cold and cubed
4 oz (113g) water, cold
1. Combine the flour, sugar, and salt together.
2. Add the butter and work into the dries until some pieces are nearly all incorporated and some remain the size of a blueberry.
3. Add all but a little bit of the cold water and mix with a spatula.
4. Check to see if the dough needs the rest of the water and maybe more.
5. Wrap in plastic and chill in the fridge at least 30 min before using.