100 year old pie crust recipe
Rich pie crust recipe
Can NOT fail pie crust recipe
I have claimed for years that I just don't have the pie crust gene. Every pie crust I ever made had been some level of fail. Until I found Ida Bailey Allens Rich Pie Crust recipe. This thing is the bomb shelter of pie crusts. It works every time! It is perfect for fruit pies in a pie pan, cobblers, Cornish meat pastries, pot pies, fruit tarts and pretty much anything you need a crust for. I am amazed! I have used it for all of the aforementioned pies with no hint of fail. Jimmy now requests Cornish meat pies regularly and I am excited for the fall and all the apples we will have from our trees.
It is very rich
2 1/2 cupfuls pastry flour
1 cup butter (use real butter for best results)
1/2 teaspoon salt
2/3 cup ice water. (yes ... this is the correct amount of water)
Do not melt the butter.
Mix the flour and salt together and then cut the butter into the flour with a pastry cutter ( a fork will work but pastry cutters are easier) Be very thorough about this, you don't want any large chunks of butter in your mix. When you have finished cutting in the butter, make a hole in the flour mixture and pour in your ice water. Mix until it forms a ball. Roll it out onto a floured board with a rolling pin, sprinkling lightly with flour as you go to keep it from sticking
Rich pie crust recipe
Can NOT fail pie crust recipe
I have claimed for years that I just don't have the pie crust gene. Every pie crust I ever made had been some level of fail. Until I found Ida Bailey Allens Rich Pie Crust recipe. This thing is the bomb shelter of pie crusts. It works every time! It is perfect for fruit pies in a pie pan, cobblers, Cornish meat pastries, pot pies, fruit tarts and pretty much anything you need a crust for. I am amazed! I have used it for all of the aforementioned pies with no hint of fail. Jimmy now requests Cornish meat pies regularly and I am excited for the fall and all the apples we will have from our trees.
It is very rich
2 1/2 cupfuls pastry flour
1 cup butter (use real butter for best results)
1/2 teaspoon salt
2/3 cup ice water. (yes ... this is the correct amount of water)
Do not melt the butter.
Mix the flour and salt together and then cut the butter into the flour with a pastry cutter ( a fork will work but pastry cutters are easier) Be very thorough about this, you don't want any large chunks of butter in your mix. When you have finished cutting in the butter, make a hole in the flour mixture and pour in your ice water. Mix until it forms a ball. Roll it out onto a floured board with a rolling pin, sprinkling lightly with flour as you go to keep it from sticking
No comments:
Post a Comment