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Easy And Authentic Crispy Pie Crust Recipe

Easy and Authentic Crispy Pie Crust Recipe
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Prepare the ingredients before making Easy and Authentic Crispy Pie Crust in your home. Then, follow these steps below to serve Easy and Authentic Crispy Pie Crust for your family or friends.

Ingredients: Easy and Authentic Crispy Pie Crust

  • 70 grams Bread (strong) flour
  • 50 grams Cake flour
  • 100 grams Butter (chop into small pieces and chill in fridge until right before using)
  • 80 grams Cold water
  • 1 *Any filling (the photo on top is a bite-sized apple pie)

How to Make Easy and Authentic Crispy Pie Crust

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Easy and Authentic Crispy Pie Crust in your home by yourself.

    Step 1
  • Take the butter out of the fridge. Put into a the food processor along with the dry ingredients.
  • Step 2
  • Blend until the butter is only slightly grainy and flaky (you could also do this by hand using a pastry scraper).
  • Step 3
  • Add cold water and blend until the batter comes together (or use a pastry scraper).
  • Step 4
  • Don't worry if it's still a little floury. If the batter comes together, wrap in plastic wrap and chill in the fridge for about 30 minutes.
  • Step 5
  • Take it out of the fridge. Sandwich between plastic wrap or parchment paper and roll it out.
  • Step 6
  • Fold into thirds.
  • Step 7
  • Fold again into thirds until 2 to 3 cm in thickness. Wrap in plastic and let sit in the freezer for roughly 20 minutes.
  • Step 8
  • Repeat Steps 6 and 7 for 2-3 times to finish the dough. Preheat the oven to 220℃.
  • Step 9
  • Form into your preferred shapes and thickness, and add fillings if you wish. To improve the color, brush a beaten egg (not listed) on top, if you wish.
  • Step 10
  • Bake in the preheated oven for 15 to 20 minutes (adjust baking time to the size and thickness of the pies). Done!
  • Step 11
  • *Here's how the layers turned out.
  • Step 12
  • *I've made mille-feuille with this crust, too.
  • Step 13
  • *Here's how the mille-feuille turned out from the side.
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