Julia's pie crust tutorial


Julia's pie crust tutorial 2018-10-13

  1. measure dry ingredients into a 10 inch bowl

  2. Add one bar of Crisco from the freezer

  3. Use the pastry cutter to slice the Crisco into small slices

  4. Work the flour mixture into the Crisco until you get small pea sized particles

  1. Add iced water 1 tablespoon at a time

  2. Using a fork gently toss the flour mixture to distribute the water evenly

  1. Continue using a fork and adding water 1 tablespoon at a time

  2. When you can squeeze the dough in your hand and it stays together that is enough water

  1. It will start to clump up while you're stirring it with a fork

  2. Dump the dough on the pastry cloth

  1. Pick up the pastry cloth by the corners and use it to ball up the dough

  2. Divide the ball of dough into two halves

  3. Wrap one half in plastic wrap and refrigerate

  4. Roll out the second half [it's best to refrigerate both pieces one hour]

  1. Remove a piece from the fridge

  2. Lightly flour your pastry cloth, rolling pin and the top of your piece

  3. Roll from the center out rotating your piece of dough after you roll it each time

  1. Repair any damage as you go along

  1. Invert the pie plate over the dough

  1. Put your hand under the pastry cloth and lift the dough

  2. Flip the pastry cloth dough and pie plate over

  1. Finish doing what you need to with the pie

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