Wham Bam Flaky Pie Crust - Perfect for any one-crust pie...
There is nothing quite like a homemade pie recipe baked to perfection. And with any good pie recipe, you want to start with a flaky pie crust. You might choose when you don't have a lot of time to use frozen pie crusts, and while this works, a homemade pie crust always takes your pie recipe to a whole new level. The look of a rustic pie crust is always a welcome site. With its imperfect, golden, flaky crust, it makes the pie that much better. This pie crust recipe is perfect for any one-crust pie. It’s called the Wham Bam flaky pie crust because you don’t have to worry about cutting in any cold butter or shortening like you do with a normal pie crust recipe or adding in ice cold water. Also, there is no rolling out of the pie dough. You simply stir it together and push it around with your fingers into the pie pan. This pie crust recipe is very forgiving, but it's also tender and flaky and bakes up to a beautiful golden color. For this pie crust recipe, you will need all-purpose flour, salt, vegetable oil, and water. For the full step by step instructions for this Wham Bam flaky pie crust recipe, you'll want to take a look at the Country Cook site. Making pie crust can be flakier and tastier than anything that you buy pre-made, and this Wham Bam flaky pie crust bends some of the rules when making pie crust to give you a no-fail pie crust recipe. Typically when making pie crust, you want to follow some simple tricks that will help to ensure perfect pie crust every time.
1. Use very cold butter or fa when making pie crust. Butter, lard, or shortening, fat the pie crust recipe calls for should be well-chilled and cut into small pieces to start to make the flakiest pie crust in the end.
2. Chunks are okay. Many pastry baking recipes call for you to work the fat into the flour until the dough mixture resembles cornmeal. That's fine, but there should also be a few larger chunks of fat within the dough mixture to ensure optimum flakiness. Keeping some bigger pieces in the dough will also help keep you from over-mixing the dough.
3. Limit the water used when making pie crust. Start off by using the minimum amount of water or other liquid that is called for in the recipe. Water aids in gluten development, which you want to avoid for a tender, flaky pie crust. Add just enough water, so the dough holds together when pinched between your fingers.
4. Chill the pie crust dough. Chill the pie dough before you roll it out for at least 30 minutes and up to two days. Again, if it is very hot outside, you want to think about freezing the pie dough for 10 minutes just before you start to roll it out.
5. Roll the pie dough when making pie crust. Roll out the pie dough on a very well-floured work surface with a well-floured rolling pin.
6. Make sure to chill the lined pie pan when making pie crust. Cover and chill the lined pie pan before blind-baking or filling the pie crust. This will help the pie recipe keep its shape when baked. When pastry baking bakes until brown. You will find this recipe for making pie crust on The Country Cook site. On the site, you will find making pie crust, pastry baking, dessert recipes, slow cooker recipes, main dish recipes, appetizer recipes and more. **
Nutrition Facts of the Wham Bam Flaky Pie Crust from The Country Cook
Ingredients: Flour, salt, vegetable oil, water.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 8 servings (8 slices of pie crust) * Per Serving: Calories 220, Calories from Fat 125, Total Fat 13.9g 21%, Saturated Fat 2.7g 14%, Cholesterol 0mg 0%, Sodium 148mg 6%, Potassium 29mg 1%, Carbohydrates 20.9g 7%, Dietary Fiber 0.7g 3%, Sugars 0.1g, Protein 2.8g, Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 7%.
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