New York Times Cooking Pie Crust
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Divide dough into two even balls and flatten each into 4-inch disk.
New york times cooking pie crust. Cover with the top crust pinch the edges together trim. To make the pie dough rub the cold butter into the dry mixture using your fingers. Remove pie pan from refrigerator line crust with foil and fill with pie weights or pennies.
Prepare the pie crust. Time 30 minutes plus at least 1 ½ hours chilling. Generously butter a 10-inch round fluted tart pan or a 9-inch round pie dish.
Prick the dough with a fork to reduce bubbling and line the inside of the crust with parchment paper or aluminum foil. Combine the flour salt and sugar in the container of a food processor and pulse once or twice. Place crust in the freezer for 30 minutes or up to 24 hours.
Remove the weights and liner and bake for an additional 5 minutes. 8 Press and crimp the edges of the pie shell well. Kelly Marshall for The New York Times.
Anna Williams for The New York Times. Theres no shortage of great peach pie recipes out there but one I come back to over and over is the New York Times Perfect Peach PieThe crust is delicious the pie filling has a good consistency and it comes together pretty easily. Combine the flour confectioners sugar and salt in the bowl of a food processor.
How To Make A Perfect Pie Crust Nyt Cooking. Bake on rimmed baking sheet 15 minutes. How To Make A Perfect Pie Crust Nyt Cooking.
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