How to Make Flaky Pie Crust Video + Apple Pie Recipe Pie crust recipe
Start by mixing the flour and salt together in a large bowl. Then, using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse crumbs. Next, slowly add the cold water, mixing until the dough comes together. Be careful not to overwork the dough, as this can result in a tough crust.
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In a large bowl, whisk the eggs until they are light in colour. Add the sour cream and vanilla and continue whisking until nice and smooth—no lumps! In a medium bowl, combine the flour, sugar, and salt. Add the dry ingredients to the wet ingredients and mix very well to fully incorporate.
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Gradually add water, 1 tablespoon at a time, mixing with a fork. Stop adding water and mixing when the dough comes together into a ball. Divide the dough in half, form each half into a round disc, and wrap in plastic. Chill for 30 minutes in the fridge. Shape and bake the unfilled pie crust for 15-20 minutes at 450ºF.
What Does Poking Holes In The Bottom Of Pie Crust Actually Do?
This is a quicker setup video with less general explanation compared to my original setup video.→ DietPi Image - https://dietpi.com/→ Etcher - https://www.ba.
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A pastry is used to dock a pie crust before baking it; the crust must be pecked with a fork. The goal of poking holes in pastry dough is to make it easier to work with. By doing so, the steam will escape and the pie crust will not puff during baking. This technique is frequently used to blind bake a pie crust before filling it.
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Using a rolling pin, roll the dough out into a circle. If you are using a 9 inch pie plate make sure your circle is bigger than 9 inches. Use flour to keep the dough from sticking to the rolling pin. Lift up the wax paper and flip the pie crust over and into the pie pan. Remove wax paper and press the dough into pie pan.
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Without pie vents, the apples shrink, but the crust retains its original shape, producing a wide gap filled with air between the crust and the filling. The top crust collapses when you cut into the pie. Venting lets the crust settle as the apples shrink, preventing "pie gap."
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Peach Potion. 1 part Dr. McGillicuddy's Peach. 1 part triple sec. 1 part pineapple juice. Serve as a chilled shot or over ice.
Why and When To Poke Holes In Pie Crust Cooking Pies
To begin the pre-bake process, take some light aluminum foil and gently press it into the dough in your pie pan. Fold the edges of the foil over the edges of the rim of the crust. Don't press it into the dough but just gently resting on the dough Open up a bag of dry beans and pour them into the foil lined crust.
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Learn how to use our Reversible 2:1 Pie Top Cutter designs to easily create professionally styled and decorated pie tops! This simple process is a great way.
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Party Pie Holes. These mini pie treats are the life of the party, bursting with flavor in every bite. The buttery crust, the pie filling, and the special glaze with the colorful party sprinkles make each bite exceptional. You'll be the hit of any gathering with these Lemon, Chocolate Fudge, Blueberry, and Apple Pie Holes.
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Preheat oven to 425 degrees F. Roll out dough so that it is a couple inches larger than the pie plate you're baking it in. Place the pie crust in pie plate, press down and up the edges. Trim only the edges that are very long. Fold the overhang under and pinch to form a very thick edge (see video for visual).
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Crimp the edges as desired. Prepare the top crust by rolling to an even thickness. Use a 1 1/2-inch square cutter to cut square shapes from the pie crust. Then, create squares with small triangle cutouts using a smaller 1/2-inch triangle cutter. Use the edge of the square cutouts to cut triangle shapes.
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Add the melted butter and mix until incorporated. Chill until mostly hard, about 1 hour. For the filling: Mix together the sugar, flour, cornstarch and salt. Add the marionberries. To assemble: Preheat the oven to 350 degrees F. Brush the frozen dough with egg wash. Fill with the marionberry filling. Lightly top the pies with the crumb topping.
