![]() Luckily, this past weekend I got my trusty “old” food processor back and OH HOW I MISSED IT. (By new, I mean it’s maybe 2 years newer than my “old” food processor, but my “old” one worked loads better than the “new” one). When I had that huge influx of blueberries, he floated the idea of me making some pie, but I simply couldn’t be bothered with pie dough. My “new” food processor that came as an attachment with my blender was awful and would never process things evenly. Bake it in the oven at 400☏ for around 15 minutes so that the sides are golden brown, and then remove the baking paper and pie weights, prick the bottom of the crust with a fork (to allow steam to escape and stop it from puffing up) and bake for a few more minutes until the bottom is lightly browned as well.įor heaps of great tips for blind baking a pie crust (blind baking just means without a filling), check out this great article from Sally’s Baking Addiction.Just four ingredients to make flaky crusts of your dreams.īurrito Boy has been asking me to make him pie all summer long. Then top it with baking paper or foil and add the pie weights on top. You will also need to chill your pie crust in the freezer for at least 30 minutes. You will need at least 2 packs of these pie weights. It’s a little more tricky to pre-bake this pie crust because without the filling on top, it can shrink or puff up. And if your pie dish is smaller, then you’re definitely covered. The pie dish you can see in our photos is 9-inches round. Place your pie crust into the fridge while you make the rest of your pie, whatever that may be!. ![]() Then you simply trim off any excess dough hanging over the sides with a scissors.
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