pioneer woman pie crust with butter and shortening

Using a fork, quickly stir in 1/2 cup ice water (mixture will not hold together). Cut the butter into the flour using a pastry cutter or by pulsing the food processor. The mixture should look like large crumbs and being to cling together in clumps. https://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust Combine the coarse sugar, cinnamon and chile powder. (If the crust is browning too quickly, cover loosely with foil.) Bake until the crust is golden and the filling is bubbly, 1 hour. I'd like to tell you a little story about two bloggers. Add the remaining 1/2 cup flour and mix lightly or pulse the processor 2 or 3 times. Knead just until dough starts to hold together but some bits still fall away, 5 to 10 times. Put the pie on the hot baking sheet and reduce the oven temperature to 375 ̊. Any time that I want a more sturdy crust, like when making a slab pie or a tart, I will use all butter … Brush the pie with cream; sprinkle with the spiced sugar. Butter or a butter/lard combination can be substituted in any recipe that calls for shortening or other manufactured fat. This is my go-to recipe for a flaky, beautiful two crust pie. Turn dough and crumbs onto a clean surface. Nov 9, 2013 - A flaky and tender pie crust recipe that uses both Crisco and Butter from The Pioneer Woman and a signed cookbook giveaway! Two

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