Mom’s Pie Crust

My Mom’s pie crust recipe is the best! It’s so easy to make and always turns out perfect. Her secret is using all butter for the dough – no shortening or lard. This makes for a flakier, tastier crust that everyone loves. Ingredients 1 cup unsalted butter, chilled 3 cups all-purpose flour 3 tablespoons white…

My Mom’s pie crust recipe is the best! It’s so easy to make and always turns out perfect. Her secret is using all butter for the dough – no shortening or lard. This makes for a flakier, tastier crust that everyone loves.

Ingredients

  • 1 cup unsalted butter, chilled
  • 3 cups all-purpose flour
  • 3 tablespoons white sugar
  • ⅓ cup ice water

Instructions

1. Combine flour and sugar in the bowl of an electric mixer.

2. Cut butter into tablespoon pieces; add it to the flour mixture and mix on low speed with the paddle beater, or stir by hand with a pastry blender, until the mixture resembles coarse crumbs.

3. With the mixer on low speed, or while stirring the mixture with a fork, slowly pour in ⅓ cup ice water until the dough starts to clump together. Stop stirring when the dough comes together in a ball (do not overmix).

4. Lightly knead dough in the bowl until it forms a ball then divide into two parts. Flatten each part into a disk and chill for about 30 minutes before rolling out (this will help prevent shrinking when baked).

Nutrition Facts

  • Serving size: 1/8 of recipe (1 crust)
  • Calories: 842
  • Fat: 82 g
  • Saturated fat: 51 g
  • Cholesterol: 226 mg
  • Sodium: 14 mg
  • Carbohydrates: 47 g
  • Fiber: 2 g
  • Sugar: 7g
Mom's Pie Crust

What happens if you use margarine in pastry?

When it comes to baking, butter and margarine are not interchangeable. Butter melts at a lower temperature than margarine, which means that it will create a flakier pastry with a melt-in-your-mouth sensation. Margarine, on the other hand, melts at a higher temperature and can produce tougher baked goods with an unpleasant waxy feel in your mouth.

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Can I use margarine instead of butter for pastry?

Whether you’re baking a cake, cookies, or pie, butter is a key ingredient in many recipes. That’s because it has a high fat content that helps to create a rich and creamy texture. It also whips up easily and can hold onto air bubbles well, which makes it ideal for light and fluffy baked goods.

Margarine is another option that can be used in place of butter. It typically contains less fat than butter does, but it can still produce similar results in your baking. Margarine also tends to be more spreadable than butter, so it can be helpful to use when making frosting or other decorating techniques that require a smooth consistency.

So, if you’re out of butter or just want to try something different in your baking, margarine is a good substitute to keep in mind. Just be sure to adjust the amount you use based on the recipe you’re following since margarine often contains less fat than butter does.

How long should I bake my Meatpie?

There are many factors to consider when baking a meatpie, including the type of meatpie, the size of the pie, and the oven temperature. However, as a general rule, you should bake your meatpie for 25-30 minutes at a moderate oven temperature.

If you are using a fork to seal the pies, poke them with the fork before baking to create a steam outlet. This will help prevent the pies from exploding during baking. You can also brush the pies with beaten egg before baking to give them a nice golden color.

See also  Kentucky Pecan Pie

What happens if I use margarine instead of butter?

Margarine is a type of spreadable fat made from vegetable oils. It is usually used in place of butter. While margarine may work in some recipes that call for melted butter, it is not always a perfect substitute. In recipes that require softened butter, using margarine instead may change the texture of the final product; for example, cakes will be less tender and cookies will generally spread out more and be less crisp.

Can you use margarine instead of butter for tarts?

Yes, you can use margarine instead of butter for tarts. In fact, margarine is a better choice than butter in many cases because it has a higher liquid content and will therefore not mess with the consistency of your dough. However, make sure to use stick margarine rather than tub margarine, as the latter has a higher liquid content and may cause your dough to become too runny.


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