Pie crust recipe for a sweet desert
A pie crust is a type of pastry that is used as a base or bottom for a pie. It is usually made with flour, fat, and water. The flour is what gives the crust its structure, the fat makes it tender, and the water binds it all together.
There are many different types of pie crusts, but the most common is the flaky crust. This is made with a combination of shortening and butter. The shortening is what gives the crust its flakiness, while the butter adds flavor.
Another type of pie crust is the mealy crust. This is made with a combination of flour and fat, but the fat is in the form of lard. Lard is a type of animal fat that is solid at room temperature. Mealy crusts are not as tender as flaky crusts, but they are more flavor.
The third type of pie crust is the pate brisee. This is made with flour, butter, and water. The butter is what gives the crust its flavor, while the water binds it all together. Pate brisee crusts are very tender and flaky.
No matter what type of crust you use, the key to a good pie is in the baking. The oven should be preheated to the correct temperature before you put the pie in. The crust should be baked until it is golden brown and the filling is bubbly.
If you are using a pre-made pie crust, you will need to blind bake it before adding the filling. This means that you will need to put a weight on the crust so that it doesn’t puff up. You can use a pie weight, dried beans, or even sugar.
Blind baking is not necessary if you are using a mealy or pate brisee crust. These crusts will hold their shape even without a weight.
Once the pie is baked, you can add any filling you like. Fruit pies are the most popular, but you can also make savory pies with meat or vegetables.
Pies are a delicious way to use up any leftover fruit or vegetables you have. They are also a great way to show off your baking skills. So, whether you use a pre-made crust or make your own, get creative and have fun!
Ingredients:
1 pound (4 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar
5 large egg yolks
1 teaspoon pure vanilla extract
4 cups all-purpose flour
2 teaspoons salt
1 cup (2 sticks) unsalted butter, cut into small pieces
1/4 cup all-purpose flour
1/2 cup cold milk
Directions:
- Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream butter and sugar together until light and fluffy. Beat in egg yolks one at a time, then stir in vanilla. In a separate bowl, whisk together flour and salt. Gradually add to butter mixture, mixing until just blended.
- Press two-thirds of the dough into the prepared pan. Spread with raspberry jam.
- In a medium bowl, cut remaining dough into small pieces. Add butter and flour, and mix together with your hands until it resembles coarse crumbs. Stir in milk until dough forms a ball.
- Roll dough out into a 12×10 inch rectangle. Cut into 1/2 inch strips, and place over raspberry jam.
- Bake for 25 minutes in the preheated oven, or until crust is golden brown.
This recipe makes a delicious, flaky pie crust that is perfect for fruit pies. If you want to make a savory pie, you can omit the sugar and add herbs to the dough. For a sweeter crust, you can add a tablespoon or two of sugar.
Nutrition
A pie crust is typically made with flour, fat, and water. The flour is what gives the crust its structure, the fat makes it tender, and the water binds it all together.
There are many different types of pie crusts, but the most common is the flaky crust. This is made with a combination of shortening and butter. The shortening is what gives the crust its flakiness, while the butter adds flavor.
Another type of pie crust is the mealy crust. This is made with a combination of flour and fat, but the fat is in the form of lard. Lard is a type of animal fat that is solid at room temperature. Mealy crusts are not as tender as flaky crusts, but they are more flavor.
The third type of pie crust is the pate brisee. This is made with flour, butter, and water. The butter is what gives the crust its flavor, while the water binds it all together. Pate brisee crusts are very tender and flaky.
No matter what type of crust you use, the key to a good pie is in the baking. The oven should be preheated to the correct temperature before you put the pie in. The crust should be baked until it is golden brown and the filling is bubbly.
If you are using a pre-made pie crust, you will need to blind bake it before adding the filling. This means that you will need to put a weight on the crust so that it doesn’t puff up. You can use a pie weight, dried beans, or even sugar.
Blind baking is not necessary if you are using a mealy or pate brisee crust. These crusts will hold their shape even without a weight.
Once the pie is baked, you can add any filling you like. Fruit pies are the most popular, but you can also make savory pies with meat or vegetables.
Pies are a delicious way to use up any leftover fruit or vegetables you have. They are also a great way to show off your baking skills. So, whether you use a pre-made crust or make your own, get creative and have fun!
Garneting
A pie crust is a type of pastry that is used as a base or bottom for a pie. It is usually made with flour, fat, and water. The flour is what gives the crust its structure, the fat makes it tender, and the water binds it all together.
There are many different types of pie crusts, but the most common is the flaky crust. This is made with a combination of shortening and butter. The shortening is what gives the crust its flakiness, while the butter adds flavor.
Another type of pie crust is the mealy crust. This is made with a combination of flour and fat, but the fat is in the form of lard. Lard is a type of animal fat that is solid at room temperature. Mealy crusts are not as tender as flaky crusts, but they are more flavor.
The third type of pie crust is the pate brisee. This is made with flour, butter, and water. The butter is what gives the crust its flavor, while the water binds it all together. Pate brisee crusts are very tender and flaky.
No matter what type of crust you use, the key to a good pie is in the baking. The oven should be preheated to the correct temperature before you put the pie in. The crust should be baked until it is golden brown and the filling is bubbly.
If you are using a pre-made pie crust, you will need to blind bake it before adding the filling. This means that you will need to put a weight on the crust so that it doesn’t puff up. You can use a pie weight, dried beans, or even sugar.
Blind baking is not necessary if you are using a mealy or pate brisee crust. These crusts will hold their shape even without a weight.
Once the pie is baked, you can add any filling you like. Fruit pies are the most popular, but you can also make savory pies with meat or vegetables.
Pies are a delicious way to use up any leftover fruit or vegetables you have. They are also a great way to show off your baking skills. So, whether you use a pre-made crust or make your own, get creative and have fun!
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