{"id":3397,"date":"2017-12-18T03:06:26","date_gmt":"2017-12-18T03:06:26","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/?p=3397"},"modified":"2017-12-18T03:56:10","modified_gmt":"2017-12-18T03:56:10","slug":"easy-as-pie-a-no-fail-pastry-recipe","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=3397","title":{"rendered":"EASY AS PIE . . . a no-fail pastry recipe"},"content":{"rendered":"

\"apple-pie-d102471_horiz\"<\/a><\/p>\n

It is every baker’s dream.\u00a0 The ability to whip up the perfect pie with a crust so\u00a0 light and flaky and\u00a0 delicious you chase the last crumbs around your dessert plate.\u00a0\u00a0\u00a0 There’s more than a baker’s dozen way of making pie crust.\u00a0\u00a0\u00a0\u00a0 They all require a certain level of skill and more than a modicum of knowledge of the various types of pastry required for specific pie fillings.<\/p>\n

Here is “the little black dress” of pie crusts.\u00a0 It is suitable for almost every filling.\u00a0 It is superb for savory pies and fruit pies.\u00a0\u00a0 Single crust pies like lemon meringue. \u00a0 Chicken pot pie or steak and kidney pie.\u00a0 Hand pies and tarts.\u00a0 And best of all follow the recipe faithfully and you should be rewarded with perfect pie crust!<\/p>\n

This is the secret to perfect pie crust every time.\u00a0 The flour, butter, shortening, and water most all be VERY cold.\u00a0 Let the dough rest in the refrigerator for at least 30 minutes or longer before rolling.\u00a0 And\u00a0 finally,\u00a0 don’t stretch the dough when you’re placing it into the pan.<\/p>\n

One of the most popular fruit pie to make is apple.\u00a0 The secret to eliminating the\u00a0 gap between the apple filling and the baked pie crust is to toss your sliced apples with sugar and let it macerate while your pie crust rests.\u00a0 Then add the thickener, spices and butter before putting your pie together.<\/p>\n

You can prepare the dough ahead.\u00a0 Form it into two balls, wrap well with plastic wrap and refrigerate for up to 4 days or freeze for up to 3 months.\u00a0 Defrost in the refrigerator.<\/p>\n

This recipe makes two\u00a0 9-inch crusts.<\/p>\n

Bake according to your pie recipe.<\/p>\n

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PERFECT PIE CRUST.<\/div>\n
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Author: Mrs Butterfingers<\/span><\/div>\n
Prep time: