Alton Brown's Pie Crust Recipe Recipe Alton brown pie crust recipe
Shepherd's Pie ALTON BROWN
Watch how to make this recipe. Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces. In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times.
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For the filling, you'll bring the pumpkin purée to a simmer in a medium pot to slightly thicken it. Then you'll stir in half-and-half, nutmeg, and salt. In a separate bowl, you'll whisk together brown sugar, a couple of eggs, and an egg yolk, then whisk in the pumpkin mixture. Once the filling is poured into the pie dish, the pie is.
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Pie filling freezes well, but freezing the filling in the pie can be awkward and detrimental. So Alton has you just make the filling and freeze it right into the pie pan (lined with aluminum foil) so that you can pop it out and freeze it in a plastic bag. Then come time to bake, you simply make the pie crust, slip in the pie-shaped frozen block.
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The Very Best Pie Crust: Ina Garten's Perfect Pie Crust. This recipe has it all, folks — a combination of butter and shortening that makes the dough easy to mix and roll, a little sugar for flavor and browning, and simple, easy-to-follow (but detailed) instructions. Ina Garten's perfect pie crust is the only recipe to deliver on all its.
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Crust Procedure: Combine the flour, salt, and sugar in the bowl of your food processor and pulse 3-4 times. Add the butter and pulse until texture looks mealy, 5-6 pulses. Then, add the shortening and pulse until incorporated, another 3-4 pulses. Remove the lid and drizzle in 5 tablespoons of the Applejack.
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Step 1. Flour parchment paper. Add butter and cover completely with flour. Chop butter and coat thoroughly. Chill everything in a metal bowl. Take 4 tablespoons butter out of fridge and warm to room temperature. Process dry ingredients till butter completely disappears; pulse.
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Turn off the heat and mix in the butter and almond extract. Let filling cool to room temperature. Press the cooled filling into the pie crust. Place the top crust on top, seal by trimming and crimping the edges, and make steam ports. Bake on the prepared tray for 45-55 minutes until the crust is golden brown.
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Directions. Watch how to make this recipe. Pulse the flour, lard, sugar, salt and 4 tablespoons of the butter in a food processor until it has the consistency of a fine meal. Add the remaining 8.
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Procedure. Place the butter in the freezer for 15 minutes, along with two identical 9-inch metal pie pans. Combine the flour and salt in the bowl of a food processor and use one-second pulses to combine. Add the butter and pulse until the texture looks mealy and the butter has formed uniformly small pebbles, about 10 one-second pulses.
Made Shepard’s pie following Alton brown’s recipe, but added smoked
Procedure. Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces. In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times.
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Preheat oven to 425 degrees F. Place 2 metal pie pans in the refrigerator to chill. Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough.
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Place an oven rack in position C and preheat the oven to 425 degrees F. When you retrieve the dough from the chill chest, stash a sheet pan or cookie sheet in the freezer along with 2 matching pie.
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Position a rack in the middle of the oven. Heat the oven to 375°F. Whisk the egg yolks in a medium mixing bowl and set aside. Whisk togetherThis will eliminate any clumps in the cornstarch. cornstarch, sugar, and salt in a medium saucepan. Add the water, butter, lemon juice, and lemon zest. Bring mixture to a simmer, stirring gently, over.
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Whisk in the butter, a few cubes at a time, until smooth. Pour into the cooled pie shell. Let cool completely before making the meringue, 2 to 3 hours. When the filling has cooled and set, prepare the meringue topping: Place a folded kitchen towel in the bottom of an 11-inch straight-sided sauté pan or large skillet.
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Press the gingersnap mixture into the bottom and up the sides of a 9-inch / 23 cm pie pan. 2. Pre-bake crust. Put the pie dish on a baking pan and bake at 350°F for 10 to 12 minutes, until lightly browned. Remove the crust from the oven and let cool for at least 10 minutes. 3.