Best Pie Crust recipes | Food Network UKBegin typing your search above and press return to search. Press Esc to cancel. It does call for two unusual items, a pie bird Google it and grains of paradise see note below. Hope you like it. Combine the flour, salt and sugar in your food processor by pulsing 3 or 4 times. Add the butter and pulse 5 or 6 times, until the texture looks mealy. Add the shortening and pulse another 3 or 4 times, until incorporated.
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Your lattice crust is lovely!. I found mine last year on Everyday Food … anyway, it totally rocks. I must say though that I was initially a fan of the food processor method and found it to have the same problems. There are also sweet pastry versions that use an egg, but good none the less.The sogginess comes from not par-baking the crust. Bring on the sprayer:. Debra, How can I ever trust you again. It baked up ok but I fear cutting into it.
Help Deb. My other problem is fluting the edges. Thank you!. I just tried making this for the first time.
At best, everything we do is a work in progress that gets a tad closer each time we nudge and tweak it.
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The key to a perfect pie is a flakey, buttery crust that crisps in the oven and then melts in your mouth. Please, forego the pre-made crusts in the grocery store and make your own this Thanksgiving. You can do this. In a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water.
And I was so proud of myself… thanks for convincing a novice to try a pie crust, I should tell you: I barely did anything to make this pie. I also live with a chef schooled in crusy French pastry. In the interest of full disclosure, Deb. I went back to my basic recipe and it turned out good enough.
Share with friends Facebook. There is no way I am putting that in my or guest body. Your email address will not be published. Easy to roll.