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Begin adding ice water, 2 tablespoons at a time until moist clumps begin to form. Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least two hours prior to use. When ready to use, roll out to 1/4″ thickness and line the bottom of a 9″ pie pan.
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It also adds and interesting depth of flavor. SALT: Without salt your crust will taste flat. BAKING POWDER: 1/8 tsp per cup of flour. Helps to counteract dough's tendency to shrink. It also lifts, aerates and tenderizes. Adds a mellow flavor if you use a non-SAS powder such as Rumford.
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Prepare flaky pie dough and mealy pie dough. 2. Prepare crumb crust and short or cookie crust. 4. Assemple and bake pies. Prepare the following pie fillings: fruit fillings using the cooked juice method, the cooked fruit method, and the old-fashion method; custard or soft fillings; cream pie fillings; and chiffon fillings. 5.
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Trim. For a single-crusted pie, use a pair of scissors to trim the dough so that it overhangs the edge by 1/2 inch all around. For a double-crusted pie, at this stage, fill it and drape your second round of pie dough over the top. Trim it to a 1/2-inch overhang along with the lower crust.
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Add flour, sugar, salt, and cold butter in food processor. (7-cup capacity works best for a double crust pie recipe). Pulse ingredients together. I quickly hit the pulse button 30 times until mixture looks like coarse, pebbled sand. Add in egg yolks and ice water.
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Salt is incorporated into pie dough by: A) sifting it with the flour. B) dissolving it in the water. C) blending it with the fat. D) none of these. Save. In the production of flaky pie dough. A) the fat is cut into the flour until the mixture resembles cornmeal. B) the fat is rolled into the dough, which is then given three 3-folds..
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Directions. 1. Whisk the flour, sugar, and salt in a large bowl. Using your hands, smash the butter between your palms and fingertips into the flour, creating long, thin, flaky bits. When most of it is incorporated and there are no large chunks remaining, dump the flour mixture onto a work surface. Combine the vinegar with the ice water and.
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In the production of flaky pie dough (a) the fat is blended with the flour until smooth. (b) the fat is cut into the flour until the particles are about the size of peas. (c) the fat is cut into the flour until the mixture resembles cornmeal. (d) the fat is rolled into the dough, which is then given three 3-folds.4.
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Graham cracker crust doesn't pair well with fruit pies because the excess moisture robs it of its crunchiness, but for creamy pies, whether it's cheesecake or key lime pie, the butteriness and.
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Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
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Salt is incorporated into pie dough primarily by option A, sifting it with the flour. Typically in baking, dry ingredients like flour and salt are mixed together first to ensure an even distribution. Salt serves several purposes in bakery products such as pie dough. Firstly, it enhances the flavor of the pie crust.
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30 seconds. 1 pt. in the production of flaky pie dough. the fat is blended with the flour until smooth. the fat is cut into the flour until the particles are about the size of peas. the fat is cut into the flour until the mixture resembles cornmeal. the fat is rolled into the dough, which is then given three folds. 4.
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Basic Ingredients. Homemade pie dough requires just a handful of ingredients — flour, butter (lard or shortening also work), salt, sugar, water — to achieve flaky goodness.
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Instructions. Combine the dry ingredients by stirring the flour, sugar and salt in a large bowl. Add the oil. Using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, blend until the flour looks evenly crumbly. Add the butter and cut in until the dough is rough and crumbly but small pieces of butter are still visible.
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Water for pie dough should be lukewarm (90ºF ) when added to the flour and shortening. false. To make mealy pie dough, the dough should be blended very thoroughly after the water is added. false. approximate ratio of ingredients in flaky pie dough is 5 lbs. fat 3 1/2 lb. flour to 1 1/2 lb liquid. false.
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Makes enough for one 9-inch double-crusted pie. 1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Add half of the butter pieces and quickly turn the mixer on and off a few times at low speed. (This is a way of gradually cutting the butter into the flour without sending the flour skyward.)
