![]() Leave a ½ inch overhang and trim the rest. Avoid pressing it into the pan, as this can cause sticking. Gently lift the sides and ease them into the pan so it is flush with the bottom and edges. Gently roll half of the crust onto the rolling pin and transfer it to the pan. Once it’s ready, sprinkle a little bit of flour on the bottom of your pie pan. Roll the crust to be a few inches larger than your pie pan (I usually do 12” for a 9” pan).If you notice the edges cracking, cup your hands around it to smooth out the edges. This will help it roll out evenly and also keep it from sticking the mat. Begin rolling the crust out, being sure to go over it in a variety of directions while also flipping and rotating it and sprinkling more flour as needed. You can freeze one disc for later! Once the crust is ready to use, sprinkle a clean surface or pie mat with flour. I suggest making a double batch a few days ahead. My favorites are this foolproof classic crust or this brown sugar all-butter crust. ![]() First, make the pie crust (unless using store bought).1 tablespoon (14g) cold salted butter, cut into small pieces.½ cup (113g) cold salted butter, cut into cubes.⅔ cup (133g) packed brown sugar (sub granulated if you want a lighter color).one pie crust ( classic and brown sugar butter are my favorites).
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