Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, pastry for double-crust (savory) pie. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Nothing is as tempting as a homemade pie, complete with a tender, flaky crust. Here's how to obtain perfect piecrust. Several pie crust recipes—an all butter pie crust, or pate brisee, an all butter crust with almonds, combining butter and shortening crust, and The most classic pie or pastry crust is made with butter.
Pastry for double-crust (savory) pie is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Pastry for double-crust (savory) pie is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have pastry for double-crust (savory) pie using 4 ingredients and 1 steps. Here is how you cook it.
The ingredients needed to make Pastry for double-crust (savory) pie:
- Get all-purpose flour
- Prepare salt
- Make ready butter
- Make ready water
This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. If you use the dough for a savory recipe, I'd cut down the sugar a bit, but not omit it entirely. The most important thing to remember is to use frozen butter and ice cold water. Double-Crust Pie Pastry Recipe. this link is to an external site that may or may not meet accessibility guidelines.
Instructions to make Pastry for double-crust (savory) pie:
- In a mixing bowl, mix flour and salt. Cut butter into small cubes and stir into the mix using a fork. Add water 1 tbsp. at a time to help bringing ingredients together. At the last minute bring everything together with your hands. Adjust for extra flour or water. Divide mix into 2 balls, wrap in plastic film. The wrapped dough can be refrigerated for next-day used or reserve at room temp if it’s going to be used soon.
Skip to Double-Crust Pie Pastry content. Using a pastry blender, cut in shortening until pieces are pea size. This is the double-crusted chicken pot pie I grew up with, based on my mother's recipe and updated with Daniel's techniques for cold-poached chicken and basic chicken stock. Pimentos provide a splash of color and a hint of smoky sweetness. Pie Crust: I love using my homemade pie crust recipe for today's chicken pot pie.
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