FoolProofPieCrust2
Step 3— Add water. Gather up the mixture and return it to the bowl. Place the bowl in the freezer for a few minutes if needed, just to get everything cold again. Then, make a well in the center and add about 2-3 tablespoons of cold water. Use a large spoon and then your hands to bring the mixture together into a ball.
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Prick the bottom of the crust several times with a fork. Optional: fill with pie weights or dried beans and bake the bottom crust for 10 minutes. Fill the crust with the apple filling. Brush eggwash along the edges of the dough. Place the top crust on and seal the edges with a fork or by pinching the seams together.
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Work with one quarter at a time and leave the rest of the dough wrapped so it doesn't dry out. Sprinkle some flour over a clean work surface. Keep about ½ cup of additional flour within arm's reach. Put one piece of the dough on the floured work surface and sprinkle the top with more flour.
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Step 2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
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Melt butter in 8 or 9-inch dish while heating oven to 350°F. Combine flour, sugar and 1/2 milk; mix until smooth. Add remaining milk. Pour batter over melted butter. DO NOT STIR. Pour fruit juice over batter. DO NOT STIR. Bake at 325°F for 30 minutes or until browned and center springs back when touched. Add review Share.
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Step 1. Melt margarine in 8 or 9 inch baking dish while oven is preheating to 350. Combine flour, sugar and about 1/2 cup milk in separate bowl. Stir until ingredients are moistened then add remaining milk and stir until smooth. Pour batter over melted butter.
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Melt butter in baking dish. Mix flour and sugar together in bowl. Add milk. Pour on top of butter in dish. Do not stir. Place fruit on top. Bake in 350 degree oven until crust covers fruit and turns golden brown. For family portions, double recipe. SPREAD THE LOVE.
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Directions. Whisk flour and salt together in a large bowl. Cut in shortening until it resembles coarse crumbs. Mix cold water, egg, and vinegar together in a separate bowl. Add to flour mixture and blend with a fork until a ball of dough forms. Divide into three equal balls; flatten each ball into a disk.
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Set aside. Combine flour, sugar, and about 1/2 the milk. Stir until dry ingredients are moistened. Add remaining milk and stir until smooth. Pour batter over melted butter. Do not mix. Placed drained fruit over top of this mixture. Do not stir to combine. Bake 30-40 minutes or until lightly browned and center springs back when touched.
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To do this, simply tear off a piece of foil about 30 inches long. Fold the sheet of foil into thirds, lengthwise, then fasten the ends with a paperclip. After 30 minutes of baking, gently slip the aluminum foil shield over the crust and leave it on until the pie is done baking.
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Add in the butter and shortening pieces and process for about 15 to 20 seconds, until combined. Add in the remaining half of the flour and pulse until all the flour is incorporated. Sprinkle in cold water and vodka and pulse 5 or 6 times until combined into a dough. Divide into two even pieces and wrap in plastic wrap.
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Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
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1 tsp. vanilla. Melt butter in an 8 or 8 inch baking dish in oven, while oven is preheating to 350 degrees, set aside. Combine flour, sugar and about 1/2 of the milk. Stir until dry ingredients are moist, add remaining milk. Stir until smooth. Pour batter over batter, Do Not mix.
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Cut together flour, shortening and salt until it resembles small peas. Combine the egg, water and vinegar and gradually add to flour mixture. Stir just until moistened and a soft dough forms. Divide into 2 disks. Wrap and refrigerate until ready to use. Roll out and use with your favorite pie recipe! Question.
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Remove the dish from the oven and carefully lift the corners to remove the foil and weights from the shell. Prick the crust across the bottom with a fork to keep it from bubbling up. Return the empty crust to the oven. For a partially baked crust, bake for 5 more minutes or until light golden brown.
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Bake at 350°F for 45-50 minutes. The pie is done when the top has evenly puffed, a paring knife inserted into the center comes out clean, but the center still has a bit of jiggle to it. Let the impossible coconut pie cool for at least 1 hour before serving. As the pie cools, the puffed top of the pie will fall - don't worry, this is normal!