HOW TO MAKE BUTTER SHORTENING PIE DOUGH | Tender & Flaky! скачать в хорошем качестве

HOW TO MAKE BUTTER SHORTENING PIE DOUGH | Tender & Flaky!

#weekendatthecottage #easydeliciousrecipes #piedough HOMEMADE BUTTER SHORTENING PIE DOUGH TUTORIAL - 1-Minute Video! MAKING a savoury pie? For best results, make it with this BUTTER-SHORTENING PIE DOUGH RECIPE. Savoury pies are one of our favourite dinner ideas, especially up here in cottage country. There’s something so charming about doling out wedges of a meat, poultry or seafood enveloped in a tender and flaky golden crust. This pie dough recipe will help you achieve that. If you just read that and thought, “But I wanna make a fruit pie!”, don’t worry, we can help with that too. We like making fruit pies using our equally amazing ALL-BUTTER PIE DOUGH recipe, [ED.: add comment here about why the all-butter version works better for fruit pies, e.g. "because the extra-buttery flavour mixes so well with the sweet fruit.”]. Here are a few tips for making a BUTTER-SHORTENING PIE DOUGH RECIPE: THE MIX You probably already have the ingredients needed to make this recipe. You can find shortening in the baking section in your local supermarket. Making this dough with butter adds flavour, while using the shortening creates flakiness. The two together create a little bite of pie heaven! WORKING IT It's key to get the “rub the flour together with the butter” step right. Rubbing these two ingredients together by hand creates little pea-sized flecks of flour-dusted butter. My expert tip on this is to quit while you’re ahead, which is before the butter starts melting. It’s important to have tiny bits of chilled butter in the crumb when you add cold water and bring the dough together. They’ll later melt in the oven, leaving tiny air pockets and creating that hallmark, flaky crust. CHILL OUT Chilling the pie dough after making it is a key step. This ensures the gluten forms and relaxes before you roll the dough out and assemble your pie. If you’re envisioning lots of pies in your future, don’t forget you can freeze pie dough too. This means you can double or triple the recipe and freeze a few discs for future use. Just move it from the freezer to the fridge 12 hours before use and you’ll have the same great success. Once you’ve made this BUTTER-SHORTENING PIE DOUGH RECIPE, put your skills to good use and make our TURKEY POT PIE, our delicious TOURTIÈRE or this QUICHE LORRAINE. We promise that you’ll enjoy an exceptional pie. Feel like pie for dinner? It better begin with this BUTTER-SHORTENING PIE DOUGH RECIPE! INGREDIENTS 3 cups of all-purpose, unbleached flour 1 teaspoon of kosher salt 8 tablespoons of butter, chilled 8 tablespoons of vegetable shortening, chilled 1/3 cup of cold water 1 egg 1 tablespoon of white vinegar ice cubes INSTRUCTIONS 1) Place the egg into a measuring cup containing the cold water. Add the vinegar and whisk with a fork to combine. Add ice. 2) Place flour into a medium-sized bowl, sprinkle with salt and stir together to combine. Add butter and shortening into the bowl and toss gently in the flour to coat. Rub flour and shortening into the flour using your fingertips to create small, pea-sized flakes. 3) Add 4 tablespoons of water and stir with a fork. Add 3 more tablespoons and bring the dough together by hand. Work gently to combine adding more water if necessary. 4) Divide dough into two equal portions, form into discs and cover each separately with plastic wrap. Refrigerate for at least 30 minutes before use. Note: Dough can also be frozen and defrosted before use. Use frozen dough within 2 months. For more great recipes and entertaining ideas, please visit: www.weekendatthecottage.com You can also find us as follows: Instagram -   / weekendatthecottage   Facebook -   / weekendatthecottage   Twitter -   / watcfood   Pinterest -   / weekendcottage   THANKS FOR WATCHING!