Super Easy Way to Cooking Delicious Pastry for double-crust (savory) pie

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Pastry for double-crust (savory) pie

We hope you got insight from reading it, now let’s go back to pastry for double-crust (savory) pie recipe. To cook pastry for double-crust (savory) pie you need 4 ingredients and 1 steps. Here is how you cook that.

Here are the ingridients that are required to prepare a remarkably good Pastry for double-crust (savory) pie:

  1. Provide 3 cups of all-purpose flour.
  2. Take 1.5 tsp. of salt.
  3. Get 225 grams of butter.
  4. Provide 8-10 tbsp. of water.

Done with the ingridients? Here are the procedures on cooking Pastry for double-crust (savory) pie:

  1. In a mixing bowl, mix flour and salt. Cut butter into small cubes and stir into the mix using a fork. Add water 1 tbsp. at a time to help bringing ingredients together. At the last minute bring everything together with your hands. Adjust for extra flour or water. Divide mix into 2 balls, wrap in plastic film. The wrapped dough can be refrigerated for next-day used or reserve at room temp if it’s going to be used soon..

We used a pastry cutter to cut the butter into part of the flour and made as close to a paste Oven temperature and bake time for double crust pies will vary depending on the pie recipe you. This is the double-crusted chicken pot pie I grew up with, based on my mother's recipe and updated with Daniel's techniques for cold-poached chicken and basic chicken stock. Pimentos provide a splash of color and a hint of smoky sweetness. Pie Crust: I love using my homemade pie crust recipe for today's chicken pot pie. Using a combination of butter and shortening yields the flakiest, most tender and buttery crust.

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