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Flatten the dough out into a disc after you mix it together. Next, use a bench scraper, or a knife, to divide the dough into 2 equal pieces. Remember, this recipe will make 2 single-crust 10-inch pies or 1 10-inch double-crust pie. You can double this recipe (or even triple it) if you need to make a bunch of pies soon.
Mealy Pie Dough (Pâte Brisée) Sugar Geek Show
The ratio of fat to flour in both types of pie crusts will vary depending on the desired texture and flavor. A flaky pie crust is made with flour and a pea-sized amount of fat. A typical mealy pie crust is made by combining fat and flour to make a more coarse meal. When fat is small, it makes a denser dough because it does not absorb moisture.
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Add an extra tablespoon of liquid (either cream or water) at a time until the dough forms into a ball. You may need to knead the dough a few times for the liquid and dry ingredients to combine. Avoid overworking the dough at this point. Stop once the dough is just combined into a ball.
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Freeze for 20 minutes. Place some aluminum foil over the top of your crust and fil it with pie weights or dried beans. Bake for 10 minutes then remove the foil. Put the pie back in the oven and bake another 15-20 minutes or until the crust is golden brown and shrinks slightly from the sides.
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Step-by-step instructions for making traditional mealy pie dough, ideal for juicy fruit pies or custard pies. The recipe below makes enough dough for one do.
Mealy Pie Dough (Pâte Brisée) Sugar Geek Show
Laminated Pastry. Laminated pastry dough is made by folding a piece of pastry onto itself many times. In between each layer is a thin slathering of butter. This creates a multi-layered and flaky finished dough. Unleavened examples of this kind of dough are puff pastry and phyllo dough. A leavened version is a croissant.
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Lay rolled dough into a pie tin, and push it into the sides, avoiding stretching or tearing the dough. Chill rolled dough in pie tin. 3. In small bowl, mix together sugar, flour, salt, cinnamon, ginger, and cloves with a whisk and set aside. 4. Pour lemon juice in bowl big enough to hold apples. 5.
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Flaky pie crust will absorb more moisture than a mealy pie crust. Thus, they're best used for a top crust or lattice design. The flaky variety is also great for cold pies when pre-baked and filled with mousse or cream fillings.
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To make a coarse meal, cut the fat into the flour at a low speed until it resembles coarse bread. In a mixing bowl, combine the butter and shortening. To make the Dough moist, combine ice-water, vodka, and a beaten egg. Allow it to rest in the refrigerator for at least thirty minutes.
Mealy Pie Dough (Pâte Brisée) Sugar Geek Show
Blind baking is a common practice in the baking world. The definition is to partially or fully bake a pie or tart crust before adding the filling. Since a pie of tart dough has a tendency to warp during cooking, it must be weighted down so that it can retain its shape. Blind baking is generally used for pies with wet fillings to give the crust.
Mealy Pie Dough (Pâte Brisée) Sugar Geek Show
Instructions. Combine together the flour and salt in the bowl of your stand mixer with the paddle attachment. Add in your cold butter and mix on low until the mixture resembles a coarse mealy sand. Add in the egg and water and mix on low until the dough sticks together. Flatten the dough and wrap it in plastic wrap.
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The perfect pie crust is both flaky and tender. It has light flaky layers. A tender and golden brown crust that has flavor good enough to eat on its own. The layers of dough are distinct and clearly seen. The crust bakes up to a golden delight not brown. The crust is sweet smelling like a fresh pastry shop.
Mealy Pie Dough (Pâte Brisée) Sugar Geek Show
The Ingredients for Pie Crust. There are two types of pie crust flaky and mealy. Both use the same simple ingredients flour, fat, salt and water. The difference between the two are the way the fat and flour are put together. Flour - the ideal flour for pie crust is pastry flour. It has just enough proteins to form a gluten structure that will.
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Brush the mealy dough with egg wash (1 egg or egg white mixed with 1 Tablespoon of water and whisked). Arrange your lattice or place your second layer of dough on top of the mealy dough and trim off the excess dough. Press the two doughs together and flute the sides or press with a fork. If using a single sheet of pie dough, make sure you cut.
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2 1/2 cups (325 grams) flour. 1 tablespoon (15 grams) granulated sugar. 1 teaspoon (5 grams) fine sea or table salt. 1 cup (8 ounces or 225 grams) unsalted butter, very cold. Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside.
Mealy Pie Dough, Part 1 YouTube
The dough is the core structure of any great pie, so it's important to make it just the way you like it. Join us in welcoming back Chef Gabbi Rinehart to the.