Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, pastry for double-crust (savory) pie. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Pastry for double-crust (savory) pie is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Pastry for double-crust (savory) pie is something that I have loved my whole life.
It has what I love in a pie crust — a generous amount of butter — yielding a perfect flake that will actually work for both sweet and savory pies. Trim pastry with even with edge of plate. Roll out second ball; cut slits in pastry.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook pastry for double-crust (savory) pie using 4 ingredients and 1 steps. Here is how you cook it.
The ingredients needed to make Pastry for double-crust (savory) pie:
- Prepare 3 cups all-purpose flour
- Take 1.5 tsp. salt
- Take 225 grams butter
- Make ready 8-10 tbsp. water
Weave strips over filling for lattice crust. Press ends of strips into crust rim. One-dish meals so satisfying they rarely require a side, savory pies just might be the ultimate comfort food. Most freeze well, making for convenient make-ahead dinners or, in the case of savory.
Steps to make Pastry for double-crust (savory) pie:
- In a mixing bowl, mix flour and salt. Cut butter into small cubes and stir into the mix using a fork. Add water 1 tbsp. at a time to help bringing ingredients together. At the last minute bring everything together with your hands. Adjust for extra flour or water. Divide mix into 2 balls, wrap in plastic film. The wrapped dough can be refrigerated for next-day used or reserve at room temp if it’s going to be used soon.
A double crust pie is simply a pie with two crusts. You'll find many single crust pies, like pecan and pumpkin, as well as many savory pies like quiches made with a bottom crust. Occasionally, a deep-dish pie features a top crust, and not a bottom one. Move the crust around on the work surface occasionally to make sure it's not sticking; add extra flour underneath as needed. Lightly grease the pie pan with non-stick spray; this will make taking the slices out of the pan easier later.
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