Homemade Pie Crust Gimme Some Oven

Alton Brown's shepherd's pie Recipe Shepherds pie, Alton brown

Place an oven rack in position C and preheat the oven to 425 degrees F. When you retrieve the dough from the chill chest, stash a sheet pan or cookie sheet in the freezer along with 2 matching pie.

Homemade Pie Crust Gimme Some Oven

Toss the cold lard into the processor and continue pulsing until the butter is no larger than the size of peas and the flour is pale yellow and resembles coarse cornmeal, about four 1-second pulses. Dump the flour mixture into a medium bowl. Sprinkle 3 tablespoons of ice water over the flour mixture.

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This will keep in the fridge for up to 5 days and up to 3 months in the freezer. (See blog post section about how to freeze the dough.) Place the flour and salt in the bowl of the food processor and pulse a few times. Add the butter and lard and continue to pulse until the mixture breaks down into coarse crumbs.

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Procedure. Place the butter in the freezer for 15 minutes, along with two identical 9-inch metal pie pans. Combine the flour and salt in the bowl of a food processor and use one-second pulses to combine. Add the butter and pulse until the texture looks mealy and the butter has formed uniformly small pebbles, about 10 one-second pulses.

Alton Brown's Pie Crust Recipe Recipe Pie crust, Alton brown pie

To blind bake (pre-bake), line pie crust with parchment paper and fill with dried beans or pie weights. Bake pie crust in a 425˚F oven for 12 minutes. Remove parchment and weights and pierce crust all over with a fork. For a partially baked crust, bake 8 to 10 minutes more, or 10 to 12 minutes more for a fully baked crust.

My Favorite Homemade Pie Crust

Whisk flour and salt together in a large bowl. Cut in lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds.

Alton's Pie Crust Alton makes his perfectly flaky pie crust with a

Prick the crust a few times with a fork, then line with parchment paper or foil and fill with pie weights or dried beans. Bake 12 minutes. Carefully remove paper or foil and weights then ake 8 to 10 minutes more for a partially baked crust, or for a fully baked crust 10 to 12 minutes longer until golden brown.

Pie Crust Lard vs Butter — Under A Tin Roof™ Pie crust, Pie crust

Allow this pie crust to cool completely before rolling it out. Preheat the oven to 425 degrees Fahrenheit for 12 minutes for the pie crust. If your crust is partially baked, bake it 8 to 10 minutes longer, or 10 to 12 minutes longer if it is fully baked. You'll need one 9-inch deep dish pie crust to make it.

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Whisk in the butter, a few cubes at a time, until smooth. Pour into the cooled pie shell. Let cool completely before making the meringue, 2 to 3 hours. When the filling has cooled and set, prepare the meringue topping: Place a folded kitchen towel in the bottom of an 11-inch straight-sided sauté pan or large skillet.

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Preheat oven to 425 degrees F. Place 2 metal pie pans in the refrigerator to chill. Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle.

Alton browns steps for pie crust. Food processor recipes, Alton brown

Preheat oven to 425 degrees F. Place 2 metal pie pans in the refrigerator to chill. Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough.

Rays version of Alton Browns pecan pie. Pecan pie, Food, Pecan

Procedure. Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces. In the bowl of 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.

Alton Brown's shepherd's pie

It helps the sugar stick and makes the pie look sparkly. For any of these glazes, you want to apply a fairly thin coating with no puddles. A pastry brush with very soft bristles works best for this job. If you're using any of the egg washes, whisking in a teaspoon or two of water will help thin it out if the glaze feels too thick to brush on.

My Favorite Pie Crust with Butter and Lard Favorite pie, How sweet

Combine the wafers and granulated sugar in a food processor. Process until the wafers are fine crumbs. Melt 6 tablespoons of the butter and drizzle it into the crumb mixture. Pulse to combine. Press this mixture into the bottom, up the sides, and just over the lip of a 9-inch metal pie pan.

Great Grandma's Lard Pie Crust Cooking With Carlee

In the bowl of 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. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds.

Lard and Butter Pie Crust Leite's Culinaria

Gradually add cold water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. or 10-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.