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Flaky Pie Dough
Flaky Pie Dough

Before you jump to Flaky Pie Dough recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Spend less Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. Unless everyone begins to start living much more green we won’t be able to fix the problems of the environment. Each and every family should start generating changes that are environmentally friendly and they must do this soon. Here are a number of tips that can help you save energy, mainly by making your kitchen more green.

Even though it may not taste as good, baking food in the microwave rather than in the oven will save you a packet of money. When you find out it takes 75% more energy to cook in the oven, you may look for more ways to use the microwave. When it comes to boiling water and steaming vegetables, you can save a lot of electricity and do the job faster with countertop appliances rather than a stove. Many people incorrectly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. Particularly if you make certain the dishwasher is full prior to starting a cycle. By cool drying or perhaps air drying the dishes besides heat drying them, you can increase the amount of money you save.

From the above it ought to be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Environmentally friendly living just isn’t that tough. It’s about being functional, most of the time.

We hope you got benefit from reading it, now let’s go back to flaky pie dough recipe. To cook flaky pie dough you need 5 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to make Flaky Pie Dough:
  1. Get 20 oz pastry flour
  2. You need 14 oz shortening
  3. You need 6 oz water (cold)
  4. Provide 2 tsp salt
  5. You need 1 oz sugar (optional)
Steps to make Flaky Pie Dough:
  1. Sift the flour into bowl. Add the shortening.
  2. Rub or cut the shortening into the flour. It should look like the fat particles (shortening) are the size of peas or hazelnuts.
  3. Note: if you continue to cut the fat in until it resembles cornmeal you will make a mealy pie crust which is used for wet pies or pies that have a lot of juice like fruit pies.
  4. Dissolve salt and sugar in the water.
  5. Add the water to the flour mixture. Mix very gently, just until the water is absorbed. Do not overwork the dough!
  6. Wrap dough with parchment paper and then plastic wrap. Refrigerate for at least 4 hours.
  7. Note: dough might seem dry and crumbly initially but will come together during the refrigeration process.
  8. Note: 4 hours is minimum refrigeration time however if you have it wrapped well you can keep it this way for several days to a week or so.
  9. Scale portions of the dough as needed, roll out and place in pie tins.
  10. Scaling guidelines: 9 inch bottom crust -8 oz. 9 inch top crust -6 oz. 8 inch bottom crust -6 oz. 8 inch top crust -5 oz. These are just guidelines. Some bakers will use more or less depending on how thin crust is wanted and how experienced they are with rolling perfect rounds to eliminate excess scraps that are trimmed away.
  11. Rest the dough in the pie tins (preferably in refrigerator) after trimming for 20-30 minutes. This helps prevent crust shrinkage as it bakes. You can leave pie resting in tins covered in plastic wrap in refrigerator for several days to weeks or you can freeze for longer storage as needed. Just ensure it is covered in plastic wrap well so it does not pick up odors or flavors from fridge.
  12. Dock dough bottom to reduce chance of blistering. You can also use dried beans or pie weights on parchment paper placed on top of dough if you are pre-baking the crust. Thus is done for cream filled or chiffon pies where the filling is made separate and added to a baked crust. For pies that filling bakes in pie you don't need to add pie weights,the filling will weight it down.

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