If You Have Had Trouble Getting Your Pie Crust To Turn Out Right, You Need To Follow These Simple Tips Every Time!
Spring and Summer are when many people start baking pies for barbecues, family together's or even bake sales. There are many different kinds of pies you can make, fruit pies, cream pies, pies with meat and vegetables… the possibilities are endless.
However, getting a pie crust to turn out golden and flaky and just right every single time can be the most tricky part of the whole pie-making process.
Actually, if you mess up the crust by burning it, making it too thin or thick you can ruin your entire pie!
These simple tips will help you figure out how to get your pie crust to turn out just the way you want it every single time.
To Learn Just How To Make Your Pie Crust Turn Out Perfectly And For The Delicious Step By Step Directions To Follow Please Head On Over To The Next Page Where We Will Tell You Exactly How To Do It…
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It would be nice to get a recipe.
There is no recipe here!
The point of the article was to explain how to bake your pie crust to accommodate different types of pie. Try America’s Test Kitchen recipe for Foolproof Pie Crust Vodka is used along with water because alcohol want form gluten when mixed with water the way flour does. It’s a butter and shortening recipe and makes a tender, flaky and delicious pie crust. Here’s the link: https://www.americastestkitchen.com/recipes/3919-foolproof-pie-dough
The best advice is to not overwork the crust and to use at least some shortening along with butter, or, all shortening, which creates the flakiness.
The title of the post states “the secret” of good piecrust, not the different levels of browning it.
I expected different information based on the title as well but actually found the information helpful. The “secret” was how long to bake and brown the piecrust based on whether or not the filled pie would go back into the oven. A lighter piecrust (shorter baking time after removing the pie weights) is for pies going back into the oven to bake the filling vs fully baked and browned when adding a filling that needs no further baking. I didn’t know that.
I can never get into that site.
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I also find it helpful that all ingredients be cold. I live in a rural area so I store my flour in the frig. so it’s always ready !!
But really, who bakes a crust at all before putting fruit in it to bake?
when I clicked on this, warning came up for a virus in it.
It doesn’t list best temp to bake.
Yum