Food recipes
Light-And-Flaky Pie Pastry
Light-And-Flaky Pie Pastry Ingredients: wheat flour, white, all-purpose, unenriched salt, table oil, olive, salad or cooking water, bottled, generic Directions: Mix flour and salt in large mixing bowl. Pour oil and wa...
Light-And-Flaky Pie Pastry
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic
Directions:
Mix flour and salt in large mixing bowl.
Pour oil and water into measuring cup - do not stir.
Add liquids all at once to flour mixture.
Stir with a fork until just moistened.
Divide dough into 2 balls.
Roll each ball between 2 sheets of wax paper, forming a circle approximately 12 inches/30cm in diameter.
Note: Dampen work area by wiping with a wet dish cloth to prevent wax paper from slipping.
Remove top sheet of wax paper; place hand under bottom sheet of paper and invert pastry into a pie plate, paper side up.
Carefully remove paper while gently fitting pastry into plate (take care not to stretch pastry, as this will cause shrinkage).
Trim pastry 1/2 inch/1cm beyond edge of pie plate; fold extra pastry under (even with edge of pie plate).
Flute edge using tines of fork or by creating a scallop pattern using fingers.
Bake as directed in pie recipe.
If recipe calls for a baked pie crust, generously prick bottom and sides of pastry with a fork.
Bake at 400F/200C for 10 to 12 minutes, or until golden brown.
Cool on wire rack before filling.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic
Directions:
Mix flour and salt in large mixing bowl.
Pour oil and water into measuring cup - do not stir.
Add liquids all at once to flour mixture.
Stir with a fork until just moistened.
Divide dough into 2 balls.
Roll each ball between 2 sheets of wax paper, forming a circle approximately 12 inches/30cm in diameter.
Note: Dampen work area by wiping with a wet dish cloth to prevent wax paper from slipping.
Remove top sheet of wax paper; place hand under bottom sheet of paper and invert pastry into a pie plate, paper side up.
Carefully remove paper while gently fitting pastry into plate (take care not to stretch pastry, as this will cause shrinkage).
Trim pastry 1/2 inch/1cm beyond edge of pie plate; fold extra pastry under (even with edge of pie plate).
Flute edge using tines of fork or by creating a scallop pattern using fingers.
Bake as directed in pie recipe.
If recipe calls for a baked pie crust, generously prick bottom and sides of pastry with a fork.
Bake at 400F/200C for 10 to 12 minutes, or until golden brown.
Cool on wire rack before filling.