Sentences with phrase «works in pie crusts»

* I've also been working on a (coconut oil - based) vegan butter substitute of my own, but unfortunately I've been unsuccessful in developing a recipe that works in pie crusts.

Not exact matches

Making Things Easier Working quickly enough to keep everything ice cold while walking back and forth to the refrigerator can be a challenge, which is why preparing your pie crust on a refrigerated worktop with built in refrigerated storage is so much easier, especially when making more than one crust at a time.

I also have to tell you that this is probably the only time that I will reach for the store bought pie crust, but that is only because the two homemade pie crusts I tried in this recipe, did not work out.

Unlike pie crust (you don't want to work pie crust too much) you want to continue to add flour to the dough until it is thick and smooth in texture.

Heirloom Tomato Tart Taken directly from Chez Cherie Cooking School in La Canada CA Pie Dough for a 9 ″ tart, store bought or homemade works fine (click the link to my Lemon Meringue Pie which includes the plain and perfect pie crust recipe and how - to).

I'm sure I can cut the ingredients so there's pie filling left over, but I wasn't sure if the consistency would work still in a normal crust...?

hmmm... i'm wondering how this would work out with a press - in crust in a pie pan?

When you've worked your way all around the pie, the last thing to do is prick the crust all over the bottom and sides with a fork, and then chill it for at least an hour before baking, which helps the crust keep its shape in the oven.

Other than that, you just need the same coconut oil pie crust from the last time, about 20 minutes of prep work and 25 — 35 minutes in the oven.

Because the vodka adds moisture to the pie crust dough, allowing it to be malleable enough to work with while you're preparing it, but bakes off in the oven.

After seeing sour cream pie crusts here and there, I wondered whether crème fraîche might work the same way in producing a crust that's a bit easier to roll out but just as tender and flaky, and it turns out that was exactly the case!

I have made pie crust (as well as scones, biscuts) many times before so I am familiar and comfortable with the process of working cold butter into flour until it is in little pea size bits, so I don't think anything went wrong there.

I looked back at what I said about the pie crust in that old post and realized I'd talked about how it was sticky and hard to work with, which I had totally forgotten.

It also works well in gluten free baking, and can be worked into a dough (like a pie crust) like flour.