Pastry for double-crust (savory) pie. Nothing is as tempting as a homemade pie, complete with a tender, flaky crust. Here's how to obtain perfect piecrust. Trim pastry with even with edge of plate.
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. You can cook tasty Pastry for double-crust (savory) pie using 4 ingredients and 1 steps. Here is how you cook it with this recipe.
Basic Ingredients of Pastry for double-crust (savory) pie
- You need 3 cups of all-purpose flour.
- Prepare 1.5 tsp. of salt.
- Prepare 225 grams of butter.
- Prepare 8-10 tbsp. of water.
Why is my Pie Crust Shrinking? Shrinking pastry can often come down to too much water in your pastry. Think about it practically: when water heats up it evaporates. A perfectly flakey pie crust recipe that will actually work for both sweet and savory pies — depending on what you'd love to make.
Pastry for double-crust (savory) pie step by step
- In a mixing bowl, mix flour and salt. Cut butter into small cubes and stir into the mix using a fork. Add water 1 tbsp. at a time to help bringing ingredients together. At the last minute bring everything together with your hands. Adjust for extra flour or water. Divide mix into 2 balls, wrap in plastic film. The wrapped dough can be refrigerated for next-day used or reserve at room temp if it’s going to be used soon..
There are probably as many pie crust recipes out there as there are bakers. Many of us struggle with pie crust; this Gently shape the pastry into a cohesive mass. Or before shaping, take it a step further: Transfer the shaggy mixture to. My pie crust works perfectly with savory or sweet pies (so this is really the only recipe you'll need), is made using both butter and shortening, and is so easy to make! Fold pastry into fourths; place in pie plate.
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