easy pasty recipe pie crust

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Suitable for freezing before or after baking. Nutrition Info Powered by. I had no problems and it was a success, not to mention, light, crispy and delicious. Once you've made it, you will never go back to shop bought! Required fields are marked *. Once the mixture resembles breadcrumbs, make a well in the middle and start by adding the beaten egg and 1 tablespoon of cold water. This all-butter pastry makes a flavorful, flaky pie crust. If you're making this in the hot Summer months, I suggest you cut the butter in to small cubes and pop in the freezer for 10 minutes to get really cold. The pastry, once baked is light, buttery and crispy. I have been making my pie crust with real butter for years. Roll out the pastry thinly, around ½ cm in thickness. I suggest you start with a round bladed knife to combine everything, then when it looks lumpy, use your hand to gather the mixture together. Hi! This is the easiest, quickest and probably the most popular of pastries to make than the richer pastries. Here are a few delicious recipes using Shortcrust pastry for you to enjoy! Thank you very much Erica! Your email address will not be published. They are light and fluffy Classic English Scones, and I'm not sure where you could find a recipe to make them chewy unless you overworked the dough and made them that way, but then they wouldn't be scones anymore! I would LOVE a good, chewy scones recipe! Once your dough is ready you can place in the fridge for 20 minutes to rest, or just continue with your recipe for what you are cooking. I'm glad you enjoyed reading! We'd love to hear from you and what you thought of our Shortcrust Pastry recipe. Your instinct is to add lots more water, but trust me, DON'T! I have faith in Taste of Home recipes and decided to try again with this pie crust recipe. Once your dough is ready you can place in the fridge for 20 minutes to rest, or just continue with your recipe for what you are cooking. This recipe will be enough to cover an 11 inch or  28 cm flan dish. Oops! I read it says I can freeze but do I freeze it after I bake it or freeze it as a lump of dough? I would like to try this recipe: Quick and Easy Flaky Pastry I would like to know if this dough would be good to make a Tourtier(meat and potato pie ). Hi Rita, Yes, I have doubled the recipe many times (when I make two pies for example). Try not to handle the dough too much as it will lose its lightness and crumbliness once cooked. The technique is to lightly rub in the fat using your fingertips, and as with all pastry, you should work in cool conditions. This crust is easy because instead of rolling it out and transferring to the pie pan, it is simply pressed into the pan. If I freeze the cooked cases I usually put them in a freezer drawer where I am not likely to be shoving other stuff in for fear of breaking them! —Taste of Home Test Kitchen. This will now be my go to pie crust! In a food processor or a large bowl, mix the flour with the salt and butter. Actually, it's not a pie crust recipe at all. Rub in fat using the tips of your fingers until the mixture looks like fine breadcrumbs. Shape the dough into a ball, or whatever shape your dish is. Let us know in the comments below. I gave it a go and used it for a quiche. As with any pastry when you use flour, there is no exact measure of water you should use, simply because flour brands vary, even each batch of flour can be very different in how much water they absorb. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Just never had the knack. it is not sticky and gluey), and the dough should be dry enough it doesn't stick to your hands, and quite stiff. https://www.tasteofhome.com/recipes/classic-butter-pie-pastry 6. Tasty Team. Your pie is to die for - absolutely stunning! for 8 servings. The email addresses you've entered will not be stored and will only be used to send this email.

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