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Pie Crust

Pie Crust

Our Favorite Pie Crust- Martha Stewart



Here’s a quick tip for this tried-and-true pie crust recipe: Always start with chilled dough and a well-floured work surface. Chilled dough doesn’t soften as quickly as warmer dough; flour absorbs any moisture and prevents sticking.

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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.

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Pie Crust

The Surprising Secret to a Super-Flaky Piecrust



You might know that the secret to getting a tender piecrust ever is to include small clusters of butter in your pie dough. But how do you get them that way? Williams Sonoma Culinary Director Amanda Haas lets you in on the secret: a tool that’s usually reserved for the likes of mac and cheese. Keep watching to find out her trick.

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Pie Crust

Shortcrust Pastry Recipe | How to Make Pie Crust



Shortcrust pastry is quick and easy to make. Use this shortcrust pastry recipe to make quiches, tarts, or pie crust.

So if you would like to learn how to make pastry then just follow this shortcrust pastry recipe.

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ABOUT

Hi I’m Carina, thank you for watching one of my videos! I’m a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you’re wanting to learn how to cook I’m here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!

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EQUIPMENT FOR THIS RECIPE

Mixing bowl
Pastry Cutter
Food Processor
Rolling Pin

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SHORTCRUST PASTRY RECIPE

Ingredients

1⅔ Cup | 200g Flour
½ tsp Salt
2-3 Tbsp Sugar (optional)
½ Cup | 1 Stick | 115g Butter
2-3 Tbsp Ice Water

Instructions

Add the flour, salt and sugar if using to a large mixing bowl.
Cut the butter into small cubes and add to the mixing bowl.
Use clean dry hands to rub the butter into the flour until it resembled sand.
Spoon in a few tablespoons of ice water and mix the pastry with a knife.
Form the dough into a ball and knead for 30 seconds on a floured surface until smooth.
Wrap the pastry in plastic wrap and place in the fridge for at least 30 minutes to rest.
When you are ready to roll out the pastry, remove it from the fridge and leave for 5-10 minutes to warm up before rolling out.
Place the pastry back in the fridge for 20-30 minutes before baking at 200 C | 400 F

Notes

Butter can be replaced with shortening or lard.
After kneading the pastry can be placed in the fridge for a week or freezer for 3 months.

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Pie Crust

Flaky Pie Crust & Blind Baking (10 Tips You Need to Know) | Homemade Food by Amanda



Have your pie crust ever come out uncooked, shrunk, bubbled up or crumbled? This video is going give you a step by step tutorial to make a perfect pie crust and 10 useful baking tips to achieve a flaky texture for your apple pie or quiche! Foolproof pie crust recipe that is tender and crispy. The scrumptious butter taste is perfect for a custard filling fruit tart to a savory pie!

★If you like my video please click “Like” & “Subscribe”!
★Leave me a comment below if you have any questions for this recipe!

[Flaky Pie Crust]
160g all-purpose flour (cold)
113g unsalted butter (frozen)
3-5 tbsp water (cold)
1/2 tsp salt
1 tbsp vinegar (or lemon juice)

Music by Nicolai Heidlas – On and On/ Wings

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Pie Crust

Double Berry Slab Pie



This fruity slab pie, filled with strawberries and raspberries, is an irresistible summer dessert!

Print recipe:

Ingredients

-2 boxes Pillsbury™ refrigerated pie crust, softened as directed on boxes
-5 cups sliced fresh strawberries
-3 cups fresh raspberries
-1 cup plus 1 tablespoon sugar
-1/4 cup cornstarch
-1 tablespoon lemon juice
-1 tablespoon milk
-Vanilla ice cream, if desired

Steps

1. Heat oven to 400°F.
2. Remove 2 of the pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17×12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Do not trim pie crust edges.
3. In large bowl, mix strawberries, raspberries, 1 cup sugar, the cornstarch and lemon juice with spoon until well blended. Spoon into crust-lined pan.
4. Unroll and stack remaining 2 pie crusts on lightly floured surface. Roll to 17×12-inch rectangle. Place on top of strawberry mixture. Pinch edges of crusts together to seal, tucking under extra crust, if necessary. Flute or crimp edges. Cut several slits in top crust; brush with milk, and sprinkle with 1 tablespoon sugar.
5. Bake 40 to 45 minutes or until deep golden brown. Cool 2 hours. Cut into 6 rows by 4 rows. Serve with ice cream. Cover and refrigerate any remaining pie.

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Pie Crust

How to make The Best Shortcrust Pastry AND Blind Bake a Pie/Tart Shell | Cupcake Jemma



There are lots of different kinds of pastries out there and for each type there are hundreds of slightly different ways to do it. Shortcrust is my favourite of all time. A ‘Short’ pastry should be sturdy enough to hold a filling, but light, snappy and slightly crumbly too so it melts in your mouth. This is my FAIL-SAFE Shortcrust Pastry recipe, plus a demo on how to ‘Blind Bake’ at tart or pie shell so that you can fill it with yummy stuff!

Recipe…
225g plain flour
2 tbsp icing sugar
150g very cold unsalted butter
pinch of salt
3 tbsp ice-cold water


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Pie Crust

How to Make Easy Southern-Style Peach Cobbler



❤️ SUBSCRIBE HERE: There is something to be said about a made-from scratch peach cobbler!

It’s such a simple dish when you think about it, yet it creates such a comforting, down home, satisfying dessert. That flaky buttery pie crust and syrupy sweet & tart peaches are a match made in heaven!

A scoop of vanilla ice cream just hits it out of the park! You’ll love how simple this southern peach cobbler is. Just be careful who you make it for, they might just fall in love!

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PIE CRUST RECIPE:

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Pie Crust

Bacon and Cheese Quiche



This crowd-pleasing bacon and cheese quiche only looks fancy. Prep it in 10 minutes for the perfect breakfast or brunch treat!

Ingredients

1 Pillsbury™ refrigerated pie crust, softened as directed on box
1 cup half-and-half or milk
4 eggs, slightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss or Cheddar cheese (4 oz)
1/4 cup grated Parmesan cheese
1 tablespoon chopped onion, if desired

Steps
1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2. In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon, cheeses and onion in crust-lined plate. Pour egg mixture over top.
3. Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.

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Pie Crust

VEGAN Hamantaschen W/ Coconut Oil Pie Crust! | Natalie Aviv



VEGAN Hamantaschen W/ Coconut Oil Pie Crust – Flaky “Buttery” Whole Spelt Flour Cookies with Dark Chocoalte & Date, Coconut & Tahini fillings!
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Ingredients:

Pie Crust –
2 cups whole spelt flour
A pinch of salt
1/2 tsp aluminium free baking powder
1/2 cup coconut oil (In room temperature)
1/2 tsp vanila extract
3 tbsp ice cold water
1 tbsp pure maple syrup

Date, Coconut & Tahini filling –
10 pitted Medjool dates
1/2 unsweetened desiccated coconut
2 tbsp whole sesame seed tahini

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