Homemade All Butter Pie Crust #cake #dessert

This Homemade All Butter Pie Crust is flaky, rich and adequate to eat with no filling at all …  On the off chance that you read this blog routinely, you'll realize that I chose to make a couple of scenes or periods of my Homemade choices to locally acquired items, and today on the rundown is Pie Crust.

Indeed, you can make your own natively constructed pie covering! It's not hard, when you get its hang, and the outcome is such a great amount of superior to anything your average solidified pie hull that you get at the store. A few dough punchers use grease in their pie outside layer, while others go to shortening, a large number of them depend on a half-margarine half-shortening hull, or even utilize a 4:1 proportion with spread to shortening.

I'm certain that all variations give great outcomes, yet for me, all-spread is your most solid option !! it's anything but difficult to discover, it has phenomenal flavor, and it yields a delicate, flaky covering.  This is an all-margarine pie outside formula that will make flaky, rich covering and sufficient to eat with no filling by any stretch of the imagination, and just makes you wanna continue squeezing lil bits of hull off the edge to eat. You hear what I'm saying? 🙂

Also Try Our Recipe : STRAWBERRY RHUBARB PAVLOVA

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/2 cup butter, chilled and diced
• 1/4 cup ice water, but possibly less

Instructions

1. Begin with very cold butter, you can put it in the freezer for 10 minutes.
2. Dice it with a knife into cubes about 1/3" across, they don't have to be exact.
3. In a large bowl, combine flour, sugar and salt.
4. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
5. Add the ice water a tablespoon at a time and mix swiftly and gently.
6. Add just enough water to allow the dough to form into a loose ball.
7. Flatten the dough into disks, wrap tightly in plastic wrap and refrigerate at least 2 hour or overnight.
8. Roll the dough out to the desired size (12-13" circle for a 9" pie pan) on a floured surface with a floured rolling pin.
9. Turn it frequently to maintain its shape and prevent sticking.
10. Gently roll it over the rolling pin and transfer to your pie pan.
11. Press the dough evenly into the bottom and sides of the pie plate.
12. Trim dough to a 1-inch overhang using kitchen shears, fold under, and seal to form a rim, then crimp the rim with fingertips and knuckle.
13. Using a fork poke holes at the bottom of pie.
14. Wrap with plastic wrap and set in the fridge or freezer.
15. The dough must be well chilled before baking.
16. Add some aluminum foil or parchment paper onto the dough then weigh it down with rice, dried beans or pie weights.
17. Bake in preheated oven at 375 F for 20-30 min or until golden brown, then remove the foil or parchment.
18. * You can brush the entire shell with egg wash and bake a little longer.(The egg wash helps make the pie shell shiny and golden, but it also seals the bottom of the pie shell and prevents the filling from making the crust soggy)
19. Cool completely and set aside.
20. *If using a pie filling recipe that needs baked, bake according to that particular recipe.

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