How To Make A Pie Crust - Gimme Some Oven

Name: How To Make A Pie Crust - Gimme Some Oven
Ingredients: Butter vs. Shortening vs. Lard: Everyone tends to have a strong opinion on this one. I generally prefer not to cook with shortening or lard, so my favorite crust is an all-butter crust. In my opinion, it has the best flavor, but it is also the most f; Vodka?!? I know — sounds crazy! But the alcohol in vodka doesn’t promote the formation of gluten, so it helps to keep your crust even more tender and flaky. Alcohol does not completely “bake out” during the cooking time, though,so if you’re; Keep It (Freezing) Cold: The goal when making a pie crust, especially a butter crust, is that the ingredients be kept cold at all times. You want to work the butter in as quickly as possible so that it does not warm up. And any water, vodka, or liqui; Don’t Overwork The Dough: This was my mistake multiple times. It turns out that pie crusts are not just about temperature and getting the right level of moistness in the dough. They are also about gluten. And if you overmix the dough, the gluten do; Practice Makes Perfect More Delicious Pies: Don’t be discouraged if your pie crusts do not turn out “perfectly” at first. Learning to make pie crusts takes practice, practice, practice. So if a batch of dough doesn’t turn out quite right, or; )

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INGREDIENTS

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Butter vs. Shortening vs. Lard: Everyone tends to have a strong opinion on this one. I generally prefer not to cook with shortening or lard, so my favorite crust is an all-butter crust. In my opinion, it has the best flavor, but it is also the most f

•

Vodka?!? I know — sounds crazy! But the alcohol in vodka doesn’t promote the formation of gluten, so it helps to keep your crust even more tender and flaky. Alcohol does not completely “bake out” during the cooking time, though,so if you’re

•

Keep It (Freezing) Cold: The goal when making a pie crust, especially a butter crust, is that the ingredients be kept cold at all times. You want to work the butter in as quickly as possible so that it does not warm up. And any water, vodka, or liqui

•

Don’t Overwork The Dough: This was my mistake multiple times. It turns out that pie crusts are not just about temperature and getting the right level of moistness in the dough. They are also about gluten. And if you overmix the dough, the gluten do

•

Practice Makes Perfect More Delicious Pies: Don’t be discouraged if your pie crusts do not turn out “perfectly” at first. Learning to make pie crusts takes practice, practice, practice. So if a batch of dough doesn’t turn out quite right, or

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