Use pillsbury refrigerated pie crust to prep this sweet and crunchy twist on two dessert icons in 15 these biscuits with apple gravy are bursting with sweet and savory flavor.
Baker's Secret Pie Crust
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Recipe Summary Baker's Secret Pie Crust
I used to be challenged by pie crusts. After 27 plus years of experimenting, this is the MOST successful recipe that I have developed. If using salted butter, reduce salt to 1/4 teaspoon.Ingredients | Pillsbury Pie Crust Recipes Savory
¾ cup cake flour
¾ cup all-purpose flour
1 teaspoon white sugar
½ teaspoon salt
⅛ teaspoon baking powder
4 tablespoons unsalted butter
5 tablespoons shortening
1 egg yolk
2 teaspoons distilled white vinegar
3 cubes ice
½ cup cold water
Directions
Measure butter & shortening onto a plate, put into freezer for about 20 minutes.
Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.
Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this.
Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage!
In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.
Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to overmix.
Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).
Remove from refrigerator and roll out. This makes absolutely the BEST pie crusts. I have won County Fair competitions with this pie crust. Double for making a 2-crust pie.
Info | Pillsbury Pie Crust Recipes Savory
Servings:
8
Yield:
1 deep pie crust
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