Tuesday, October 25, 2011
Crimping can also be done with a fork, but is more common on smaller items such as hand pies, empanadas, or pierogi.
2 cups all-purpose flour
1 teaspoon salt
½ cup vegetable oil
5 tablespoons cold water or milk
This recipe makes enough for two regular pies, a top and a bottom or one large pie with a little leftover. Mix ingredients together until well combined creating a large ball. Split ball in half and flatten out the dough beginning with a rolling pin. This dough is not sensitive to the heat from your hands, so once the dough is fairly flat, you can move it to the pie plate and press it out creating an even layer in and around the plate. Using the technique above, crimp the edge of your crust. The finished crust can be refrigerated until the pie is ready to be added.
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