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- To make a homemade flaky pie crust, you can follow these steps12345:
- Combine flour, sugar, and salt in a bowl.
- Cut in cold shortening or butter until the mixture resembles coarse crumbs.
- Drizzle ice water over the flour mixture and toss with a fork until the dough comes together.
- Divide the dough in half and roll each half into a ball.
- Use a rolling pin to roll out each ball of dough into a circle.
- Place one circle of dough in a pie plate, add the filling, and cover with the second circle of dough.
- Trim and crimp the edges of the pie crust.
Learn more:✕This summary was generated using AI based on multiple online sources. To view the original source information, use the "Learn more" links.Instructions In the bowl of a food processor, combine flour, sugar and salt, pulsing until well mixed. Add shortening and pulse until mixture looks crumbly/mealy. While continuing to pulse, slowly drizzle water through the top opening until the mixture forms a dough. Divide mixture in half and roll each half into a ball.bestdesserts.com/pie-crust-with-shortening/Directions Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.www.allrecipes.com/recipe/12133/basic-flaky-pie-cr…You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this flaky pie crust: 1. Combine the flour and salt. 2. Cut in the cold butter until the mixture resembles coarse crumbs. 3. Add the cold water a tablespoon at a time.www.allrecipes.com/recipe/24094/butter-flaky-pie-c…HOW TO MAKE FLAKY PIE CRUST
- Start With Cold Fats - Cold fats are key to a perfectly flaky pie crust. ...
- Mix - Add flour, sugar (if using), and the salt to a large mixing bowl and whisk.
www.theanthonykitchen.com/flaky-pie-crust-recipe/How to Make Two-Crust Pie
- 2 cups, plus 2 tablespoons Gold Medal™ all-purpose flour
- 1 teaspoon salt
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