![]() ![]() Add thawed cherries, all the juices from the cherries, and butter to the pan. Cherry Filling: In a large saucepan, whisk together the sugar and cornstarch.Wrap in plastic wrap and place in the refrigerator to keep cold. Empty dough onto clean surface and use hands to shape dough into a flat disc. Stir until dough starts to come together, adding more ice-cold water by the Tablespoon if needed. *Whisk egg and add half of it to the dough. Cut in the shortening with a pastry blender or fork until small crumbs form. Pie Crust : Stir flour and salt together in a large bowl.If you live in a warm or humid area, the food might go off faster!). They should last up to 2 days (Always check before consuming. If you have any leftovers, keep them covered (or in an airtight container) in a pantry or fridge.Press it down well making sure the sides of pie crust are also secured and won’t slide down much. Instead of weights place an aluminum foil inside the pie pan and fill it with rice (uncooked).Always keep an eye on baking when making it for the first time. This will depend on your oven, the position of the pie (use middle or bottom rack) as well as the tart/pie pan you use, and the altitude you live in. If you want to make 2 pies, use my full recipe for shortcrust pastry or double this one. This recipe was developed for an 8-inch/20-centimeter wide and 1.25-inch/3-centimeter deep tart/pie pan.You will only need a little water to bring the pastry together. However, flours can vary in the amount of moisture they contain so adjust this. The pastry should not need a lot of water. ![]() It’s the kind that has small sugar crystals (similar to fine salt).
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