The Dry Ingredients
545 g All Purpose FlourAbout 4 cups
12 g White sugar1 Tablespoon
11 g Salt2 teaspoons
Wet Ingredients
126 g Icy cold water1/2 cup
1 Large egg54 grams or one large egg
13 g White or apple cider vinegarOne Tablespoon
Fat
334 g Cold ShorteningEquals 1.75 cups ( I use half butter = 198 grams of butter and 167 grams of shortening)) Or 400 grams of all butter
Coarse crystal sugar for top of crust
Egg Wash
1 Egg
1 tsp Heavy cream or milk
1 tsp water
1Add dry ingredients together and mix thoroughly.
2Add wet ingredients to a second small bowl and whip together well. Set aside.
4Make sure your shortening/butter is very cold and cut it into chunks (about 1/2 inch or so).
5Add the cold chunks to your dry ingredient bowl.
6Using a pastry cutter or your hands, cut the butter into the dry ingredients until the butter/shortening is has pieces about the size of large peas. Make sure you don't cut it in so much that the larger pieces disappear.
7Pour the wet ingredients over the dry ingredient/shortening.
8Using a fork, toss the wet and dry ingredients together until it forms largish lumps. There will still be dry ingredients in the bowl, but a minimum amount.
9Sprinkle your work surface with a dusting of flour (lightly)and then dump out the crumbly pie dough. Then follow the video posted below.
10When your pie crust is shaped. Either fill a one crust pie and bake, make a blind crust and bake or make a two crust pie and bake. Baking times and temperature vary depending upon the type of pie. (Standard baking temps are around 425F/218C for pies).
11I like to chill the pie before baking for about an hour. Then to use the egg wash. Mix the water, egg and cream together in a small bowl and whisk thoroughly. Brush over the top of your pie crust (for a double pie crust pie) and then sprinkle with coarse sugar crystals before baking.
12Follow video posted below for technique.
Ingredients
The Dry Ingredients
545 g All Purpose FlourAbout 4 cups
12 g White sugar1 Tablespoon
11 g Salt2 teaspoons
Wet Ingredients
126 g Icy cold water1/2 cup
1 Large egg54 grams or one large egg
13 g White or apple cider vinegarOne Tablespoon
Fat
334 g Cold ShorteningEquals 1.75 cups ( I use half butter = 198 grams of butter and 167 grams of shortening)) Or 400 grams of all butter
Coarse crystal sugar for top of crust
Egg Wash
1 Egg
1 tsp Heavy cream or milk
1 tsp water
Directions
1Add dry ingredients together and mix thoroughly.
2Add wet ingredients to a second small bowl and whip together well. Set aside.
4Make sure your shortening/butter is very cold and cut it into chunks (about 1/2 inch or so).
5Add the cold chunks to your dry ingredient bowl.
6Using a pastry cutter or your hands, cut the butter into the dry ingredients until the butter/shortening is has pieces about the size of large peas. Make sure you don't cut it in so much that the larger pieces disappear.
7Pour the wet ingredients over the dry ingredient/shortening.
8Using a fork, toss the wet and dry ingredients together until it forms largish lumps. There will still be dry ingredients in the bowl, but a minimum amount.
9Sprinkle your work surface with a dusting of flour (lightly)and then dump out the crumbly pie dough. Then follow the video posted below.
10When your pie crust is shaped. Either fill a one crust pie and bake, make a blind crust and bake or make a two crust pie and bake. Baking times and temperature vary depending upon the type of pie. (Standard baking temps are around 425F/218C for pies).
11I like to chill the pie before baking for about an hour. Then to use the egg wash. Mix the water, egg and cream together in a small bowl and whisk thoroughly. Brush over the top of your pie crust (for a double pie crust pie) and then sprinkle with coarse sugar crystals before baking.
12Follow video posted below for technique.
AuthorTeresa
Responses