3/21/2023 0 Comments Making pastry flour fromscratchBut, after spending the better part of the last year working on this website, I've fallen back in love with the art of making pie crust by hand. Often times, people can be intimidated by all the "rules" associated with making pie crust (move quickly! don't let it get too warm! don't breathe!.kidding on that last one, kinda) that they turn to the machines to do the work for them. How to Make Pie Crust from Scratch by HandĪfter baking in large batches in professional kitchens for many years, I forgot how simple and quick it was to make pie crust by hand until I started this website. It's a method you'll come back to over and over. Since posting this in 2010, we have tweaked the recipe to be more clear.Maybe you're under the impression that making pie dough is difficult, but after learning this easy method, you'll be a pro! Making pie crust by hand will result in the flakiest crust. Recipe updated, originally posted October 2010. This is our favorite way to make pumpkin pie. No-Fail Pumpkin Pie - How to make classic, unfussy pumpkin pie from scratch.Easy, Homemade Cherry Pie - How to make cherry pie from scratch with a lightly sweetened filling of fresh (or frozen) cherries, vanilla, and almond extract.Mini Beef and Guinness Pies - How to make mini meat filled pies with ground beef cooked with onions, carrots and Guinness stout beer.Easy, Homemade Blueberry Pie - An easy blueberry pie with blueberries, warm spices, lemon and an easy lattice crust.Simple Strawberry Pie - A fresh strawberry pie recipe with sweet strawberries coated in a light strawberry glaze then topped with whipped cream.Here are a few of our favorite ways to use pastry dough: This makes rolling out later much easier. If you know you will be rolling our two crusts, refrigerate the dough already cut in half. The dough will need to chill before you roll it. Our recipe is not magic, we all need to trust ourselves a bit and remember keep everything COLD!Įxtra Tip: Our recipe below makes enough dough for 1 double crust pie or two single crust pies. The water will vary depending on the flour used, humidity, etc… Our best advice is to practice. For example, the last time I made this dough, I used much less water than the time before. To be fair though, each time has been a bit different. Don’t just turn it on.īy following our own little fail safes (above) we’ve had multiple successes over the past month with pastry dough.
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