Step-by-Step Guide to Prepare Award-winning Flaky and Beautiful All-Purpose Kneaded Pie Crust

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, flaky and beautiful all-purpose kneaded pie crust. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Golden, buttery, flaky, bulletproof, and versatile enough to swing between sweet and savory, this is about to become your go-to crust recipe for everything. All-purpose flour gives the dough strength to hold its shape in the oven, preserving any sort of decorative design. A blitz-style ratio of flour to butter creates a dough that's pliable but strong, making cracks and tears a thing of the past. One round of folding provides eight major layers with minimal fuss.

Flaky and Beautiful All-Purpose Kneaded Pie Crust is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Flaky and Beautiful All-Purpose Kneaded Pie Crust is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook flaky and beautiful all-purpose kneaded pie crust using 4 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Flaky and Beautiful All-Purpose Kneaded Pie Crust:

1. Get 100 grams Japanese strong flour
2. Make ready 70 grams Japanese cake flour
3. Make ready 100 grams Salted butter
4. Take 70 ml Chilled water

It's important to follow the This is an excellent crust—tender, buttery, flaky. Use this all-purpose pie dough recipe with sweet or Turn the dough out onto a lightly floured work surface and pack it into a ball. Use a paring knife or spoon remove all of the seeds and pulp. Place the pumpkin on the prepared baking sheet and.

Instructions to make Flaky and Beautiful All-Purpose Kneaded Pie Crust:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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℃.
8. 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℃.
9. 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.

Use a paring knife or spoon remove all of the seeds and pulp. Place the pumpkin on the prepared baking sheet and. Super-flaky pie crust crackles under the pressure of your fork, yielding reluctantly before finally Super-flaky pie crust: the technique. Classic puff dough gets its flaky layers through a series of You may just need to work the butter into your flour more thoroughly, or knead it less once you've added. The ideal pie crust has two main characteristics: tenderness and flakiness.

So that is going to wrap this up with this special food flaky and beautiful all-purpose kneaded pie crust recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!