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Flaky Pie Dough
Flaky Pie Dough

Before you jump to Flaky Pie Dough recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Will Help You Stay Fit As Well As Healthy.

Something that some of you may already recognize is that by ingesting the right foods can have a massive effect on your health. Something that you should not eat no matter what is the different foods that you will find at all of those take out places. These kinds of foods are loaded with bad fat and also have almost no nutritional value. In this posting we shall be going over foods that you ought to be eating that can help you remain healthy.

Nuts and various seeds will certainly be a much better option when you are trying to find a quick snack to enjoy. One of many health benefits of these kinds of nuts and seeds would be the Omega-3 and Omega-6 that can be obtained in them. Your system will use these kinds of fatty acids as a foundation for creating hormones which your body needs to stay healthy. Some of these hormones that are needed can only be produced by having these fatty acids in your diet.

If you determine that your health is important to you, you ought to take these suggestions to heart. The pre packaged processed foods that you can discover in any store is also not good for you and as an alternative you should be cooking fresh nutritious foods.

We hope you got insight from reading it, now let’s go back to flaky pie dough recipe. To cook flaky pie dough you need 5 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Flaky Pie Dough:
  1. Take 20 oz pastry flour
  2. Prepare 14 oz shortening
  3. You need 6 oz water (cold)
  4. Use 2 tsp salt
  5. Use 1 oz sugar (optional)
Instructions to make Flaky Pie Dough:
  1. Sift the flour into bowl. Add the shortening.
  2. Rub or cut the shortening into the flour. It should look like the fat particles (shortening) are the size of peas or hazelnuts.
  3. Note: if you continue to cut the fat in until it resembles cornmeal you will make a mealy pie crust which is used for wet pies or pies that have a lot of juice like fruit pies.
  4. Dissolve salt and sugar in the water.
  5. Add the water to the flour mixture. Mix very gently, just until the water is absorbed. Do not overwork the dough!
  6. Wrap dough with parchment paper and then plastic wrap. Refrigerate for at least 4 hours.
  7. Note: dough might seem dry and crumbly initially but will come together during the refrigeration process.
  8. Note: 4 hours is minimum refrigeration time however if you have it wrapped well you can keep it this way for several days to a week or so.
  9. Scale portions of the dough as needed, roll out and place in pie tins.
  10. Scaling guidelines: 9 inch bottom crust -8 oz. 9 inch top crust -6 oz. 8 inch bottom crust -6 oz. 8 inch top crust -5 oz. These are just guidelines. Some bakers will use more or less depending on how thin crust is wanted and how experienced they are with rolling perfect rounds to eliminate excess scraps that are trimmed away.
  11. Rest the dough in the pie tins (preferably in refrigerator) after trimming for 20-30 minutes. This helps prevent crust shrinkage as it bakes. You can leave pie resting in tins covered in plastic wrap in refrigerator for several days to weeks or you can freeze for longer storage as needed. Just ensure it is covered in plastic wrap well so it does not pick up odors or flavors from fridge.
  12. Dock dough bottom to reduce chance of blistering. You can also use dried beans or pie weights on parchment paper placed on top of dough if you are pre-baking the crust. Thus is done for cream filled or chiffon pies where the filling is made separate and added to a baked crust. For pies that filling bakes in pie you don't need to add pie weights,the filling will weight it down.

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