How do you make Martha Stewart flaky pie crust?

How do you make Martha Stewart flaky pie crust?

Ingredients

1. 3 cups all-purpose flour.
2. 1 tablespoon sugar.
3. 1 1/4 teaspoons salt.
4. 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces.
5. 6 tablespoons cold vegetable shortening or lard, cut into pieces.
6. 1/2 cup ice water, plus more if needed.

What is a pastry mixer?

A pastry blender is a cooking utensil used to mix a hard (solid) fat into flour in order to make pastries. The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed (known as “cutting in”).

Can you freeze pie dough?

A: Absolutely. Pie dough is a great keeper in the freezer. As long as it’s tightly wrapped in heavy-duty aluminum foil or freezer-weight plastic wrap and sealed in a freezer bag, it should keep for up to 6 months. For extra convenience, you can freeze pie crusts in the pan.

What is the easiest way to make a pie crust?

Directions In a medium bowl, mix flour and salt. Add oil and water all at once to flour. With a fork, stir until mixture holds together. Shape dough into a ball and flatten. Roll between two pieces of wax paper to a 12″ diameter. Peel off one piece of wax paper and invert dough, paper side up, into a 9″ pie plate. Peel off second piece of paper.

How do you make a pie crust with vinegar?

Directions Mix salt with flour. With pastry cutter or fork and knife, cut shortening into flour mixture until the mixture resembles coarse crumbs. Add egg and knead in just until mixed. Quickly add vinegar and ice water all at once. Knead until dough is a cohesive, homogenous ball that just begins to pull away from sides.

What is a perfect pie crust?

The perfect pie crust is tender, light, flaky, and golden and lends itself to all of the Thanksgiving favorites.

What is the best recipe for pot pie crust?

Directions Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling; stirring constantly. Stir in chicken and veggies. Reserve. Line pie plate with prepared bottom crust. Pour in filling.