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Before you jump to Flaky and Beautiful All-Purpose Kneaded Pie Crust recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Conserve Money In The Kitchen.
Remember when the only individuals who cared about the natural environment were tree huggers as well as hippies? That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. Unless everyone begins to start living much more green we won’t be able to fix the problems of the environment. These kinds of modifications need to start happening, and each individual family needs to become more environmentally friendly. The cooking area is a good place to begin saving energy by going more green.
Start out with exchanging the light bulbs. Naturally you shouldn’t confine this to just the cooking area. Compact fluorescent lightbulbs are usually energy-savers, and you will need to use them instead of incandescent lights. These bulbs are generally energy-efficient which means electricity consumption is actually lower, and, while they cost a bit more to buy, will outlast an incandescent light ten times over. Using these types of longer-lasting lightbulbs has the benefit that many fewer lightbulbs make it into landfills. It goes further than merely swapping the lights, though; turning off lights that aren’t needed is definitely another good thing to do. The family spends considerable time in the cooking area, and how typically does the kitchen light go on in the morning and is left on all day long. This additionally occurs in the rest of the house, but we are trying to save money in the kitchen. Make a practice of having the lights on only when they are required, and you’ll be surprised at the amount of electricity you save.
As you can see, there are many little items that you can do to save energy, and save money, in the kitchen alone. It is reasonably uncomplicated to live green, after all. A lot of it really is simply making use of common sense.
We hope you got benefit from reading it, now let’s go back to flaky and beautiful all-purpose kneaded pie crust recipe. You can have flaky and beautiful all-purpose kneaded pie crust using 4 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to cook Flaky and Beautiful All-Purpose Kneaded Pie Crust:
- Use 100 grams Japanese strong flour
- Prepare 70 grams Japanese cake flour
- Use 100 grams Salted butter
- You need 70 ml Chilled water
Instructions to make Flaky and Beautiful All-Purpose Kneaded Pie Crust:
- Sift together the strong flour and cake flour, then mix together with well chilled, 1 cm cubes of butter in a large bowl. Do this by using your fingertips or scraper, but try not to melt the butter too much. In the summertime, cut the pieces smaller and perform this step while chilling the bowl.
- Stop mixing after the butter is broken down and crumbly. Make a well in the middle, gradually pour the chilled water and fold in. In the summer, use ice water.
- After adding the chilled water, use the palms of your hands to roll the dough into a ball. Do not knead the dough, and do not be concerned if it's not smooth–that will come later. It should not have an even texture at this point, and the dough should appear slightly dry. Wrap in plastic wrap and chill in the refrigerator for 1 hour.
- Roll out the dough until about half the height of the dough ball. If it gets sticky, dust on some flour. You should still see streaks of butter in the dough at this point, as in the second photo. As you repeat the process of rolling and folding, the butter will blend and create layers and become flaky after baking the pie.
- Fold the rolled out dough into thirds, turn it over, rotate it 90°, and then roll it out again. Repeat this process several times. I repeat this 3 times. Wrap in plastic wrap, then return it to the refrigerator for about 30 minutes.
- Preheat the oven to 220℃. Roll the dough out to a size larger than your pie dish, then line the pie dish with the dough. If time allows, it's best to let it rest for 30 minutes after this step. If you are using a metal pie dish, rub with butter, then coat with strong flour.
- Pierce the dough in several locations with a fork to ventilate, cover with parchment paper, then fill with baking stones. Bake for 15 minutes at 220℃.
- Remove the baking stones, then bake the bottom. Cover the edges with aluminum foil to prevent over baking. Bake for about 7 minutes at 220℃.
- The pie shell is done. Depending on the filling, pierce the base of the pie shell with a fork. To make a country style pie, weave a layer of pie dough cut into 1 cm strips and lay it on top of the filling like a lattice. Press down on the ends of the strips with the back of a fork, and brush on an egg wash. A ratio of more egg yolk than egg white will give a nice shiny finish.
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