![homemade buttery flaky pie crust recipe вђ just recette homemade buttery flaky pie crust recipe вђ just recette](https://justrecettes.com/wp-content/uploads/2021/12/269863758_429899928789180_3431094251943773240_n.jpg)
Homemade Buttery Flaky Pie Crust Recipe вђ Just Recette From that, measure 1 2 cup (120ml) of water, since the ice has melted a bit. drizzle the cold water in, 1 tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every tablespoon has been added. stop adding water when the dough begins to form large clumps. Combine the flour and salt. cut in the cold butter until the mixture resembles coarse crumbs. add the cold water a tablespoon at a time. wrap the dough in plastic wrap and refrigerate for at least 4 hours or overnight. roll the dough into a circle, then press it into a pie plate. trim the excess and flute the edges.
![homemade flaky pie crust recipe With Shortening And butter Aimee homemade flaky pie crust recipe With Shortening And butter Aimee](https://www.aimeemars.com/wp-content/uploads/2020/10/IMG_2452-768x1152.jpg)
Homemade Flaky Pie Crust Recipe With Shortening And Butter Aimee Remove the dish from the oven and carefully lift the corners to remove the foil and weights from the shell. prick the crust across the bottom with a fork to keep it from bubbling up. return the empty crust to the oven. for a partially baked crust, bake for 5 more minutes or until light golden brown. Refrigerate pie at least 20 minutes or freeze for 5 minutes before baking. 6 just before baking, make egg wash by whisking egg yolk and cream together in a small bowl. use a pastry brush to brush over the top crust. then, sprinkle with 1 tablespoon of sugar. then, cut 3 to 4 slits in top of pie. Trim the overhang with a pair of kitchen shears, leaving about a 1 inch overhang. for a single crust: fold the extra pie dough under creating an edge. for a double crust, repeat steps 1 6 and fold both top and bottom dough under to create an edge. crimp the edges. To make the crust: add the flour, sugar and salt to a food processor and pulse a few times to combine. add the very cold butter cubes and pulse again for 20 30 seconds until pie dough starts to resemble tiny peas. next, add 1 tablespoon of vodka, then add in 2 3 tablespoons ice cold water to the dough.
![homemade All butter pie crust Sugar Apron homemade All butter pie crust Sugar Apron](https://sugarapron.com/wp-content/uploads/2016/05/homemade-pie-crust-a.jpg)
Homemade All Butter Pie Crust Sugar Apron Trim the overhang with a pair of kitchen shears, leaving about a 1 inch overhang. for a single crust: fold the extra pie dough under creating an edge. for a double crust, repeat steps 1 6 and fold both top and bottom dough under to create an edge. crimp the edges. To make the crust: add the flour, sugar and salt to a food processor and pulse a few times to combine. add the very cold butter cubes and pulse again for 20 30 seconds until pie dough starts to resemble tiny peas. next, add 1 tablespoon of vodka, then add in 2 3 tablespoons ice cold water to the dough. Add cubed shortening and cold butter, work it in roughly with a fork or pastry cutter. pour 4 tbsp ice water over the flour mixture and toss the mixture gently together to combine. add more water, one tablespoon at a time, until the mixture is fairly cohesive, chunky, and holds together when squeezed. Unfold. press the dough against the sides and bottom of a pan. flute the edges by pressing the dough between the index finger and thumb of one hand and using the index finger of the other hand to make the scallop. you can also roll out strips of dough and make a braid to place on top of pie crust.