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Deliciously Easy Recipes
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Page 51
Ground Beef and Sweet Potato
Easy Pumpkin Cake Recipe (with Cream Cheese Frosting)
Pumpkin Shortbread Cookies
Purple Hooter Shot Recipe
Pumpkin Butter Donuts
Mummy Shortbread Cookies
Loaded Green Bean Casserole
Carrot Cake Cookies
Crock Pot Dulce de Leche
Slow Cooker Sweet Potatoes
Sugar Skull Cookie Dough
Limoncello Cheesecake
Orange Chicken Recipe – Panda Express Copycat
Instant Pot Potato Soup
Peanut Butter Cup Ice Cream Cake
Green Chili
Fall Sugar Cookies
Slow Cooker Gingered Pumpkin Butter
4-Ingredient Sugar Cookies
Baked Chicken and Orzo
Cookie Dough Ice Cream Sandwiches
Best Homemade Caramel Candy
Slow Cooker Fig Butter
Easy AWARD WINNING Pie Crust
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Table of Contents
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Gina’s Recipe Rundown:
About this quick pie crust recipe
Featured Comment
Why You’ll Love this Pie Crust
1. Perfect Flakiness
2. Buttery, Rich Flavor
3. Tender and Light
4. Easy to Make
5. Versatility
6. No More Soggy Bottoms
7. Customizable Flavor and Texture
8. Satisfying to Make and Enjoy
Frequently asked questions
The Secret to the Best Pie Crust
2. Perfect the Fat-to-Flour Ratio
3. Don’t Overwork the Dough
4. Use the Right Technique to Cut in the Fat
5. Chill the Dough (And Your Rolling Pin)
6. Add a Little Vinegar or Lemon Juice
7. Blind Bake If Necessary
8. Don’t Skip the Egg Wash
Bonus Secret: Patience Is Key
Recap of the Best Pie Crust Secrets:
Can I use gluten-free flour?
Can I use a sugar substitute?
Can this pie crust be frozen?
How many can this serve?
Can I use shortening instead of butter?
Can this flaky pie crust recipe be doubled?
Basic Pie Crust Ingredients:
Optional Add-ins for Flavor or Texture:
Why does the butter have to be cold?
What recipes can I make with this crust?
How to make Pie Crust with butter?
Do I need a Food Processor to Make Pie Dough?
Pros and Cons of Using a Food Processor:
What is the best way to store leftover pie crust?
What is the easiest way to transfer the crust to the pie pan?
How to Pre-bake Pie Crust (Blindbake)
Tips for Perfect Blind-Baking:
When to Blind-Bake:
What Can I use Instead of Pie Weights?
1. Dried Beans or Rice
2. Sugar
3. Coins or Clean Metal Objects
4. Uncooked Pasta
5. Heavy Metal Utensils
6. Pie Pan Lids or Other Pans
7. Aluminum Foil (with Salt or Other Weight)
How to Flute a Pie Crust
1. Pinching the Crust (Hand Fluting)
2. Forked Edge
3. Scalloped Edge (Twisting Method)
4. Braided Edge
5. Rope Edge
Myths Behind The Best Flaky Pie Crusts
1. Myth: The Dough Must Be Mixed Until Smooth
2. Myth: The Butter Must Be Fully Incorporated into the Dough
3. Myth: Cold Ingredients Are Overrated
4. Myth: You Should Use Only One Type of Fat
5. Myth: You Should Never Handle the Dough with Your Hands
6. Myth: You Can Skip Chilling the Dough
7. Myth: Adding More Water Will Help Bring the Dough Together
8. Myth: You Should Always Roll Out the Dough Thin
9. Myth: The Dough Should Never Be Sticky
10. Myth: Pie Crusts Only Work for Sweet Pies
Thoughts on Butter, Shortening, and Lard in Pie Dough
1. Butter
2. Shortening
3. Lard
Products I love when making pie crust…
pie dough
Easy AWARD WINNING Pie Crust
Ingredients
Instructions
Notes
Nutrition
→
Index
