diff options
| -rw-r--r-- | Pie Crust.txt | 11 |
1 files changed, 8 insertions, 3 deletions
diff --git a/Pie Crust.txt b/Pie Crust.txt index 8d5b433..d6a597d 100644 --- a/Pie Crust.txt +++ b/Pie Crust.txt | |||
| @@ -3,14 +3,19 @@ Pie Crust | |||
| 3 | Ingredients: | 3 | Ingredients: |
| 4 | 2 cup flour | 4 | 2 cup flour |
| 5 | 1 tsp salt (skip if using salted butter) | 5 | 1 tsp salt (skip if using salted butter) |
| 6 | 2 tsp sugar, white (for sweet pies) | ||
| 7 | 2 --- sticks unsalted butter, cubed | 6 | 2 --- sticks unsalted butter, cubed |
| 8 | 1/2 cup sour cream or cold water | 7 | 1/2 cup sour cream or cold water |
| 9 | 8 | ||
| 9 | Optional: | ||
| 10 | 2 tsp sugar, white (for sweet pies) | ||
| 11 | 2 tsp black pepper, ground (for savory pies) | ||
| 12 | 1 tsp parsley, dried/chopped (for savory pies) | ||
| 13 | 1 tbl chives, chopped/dried (for savory pies) | ||
| 14 | |||
| 10 | 15 | ||
| 11 | Directions: | 16 | Directions: |
| 12 | 1) Cut butter into cubes. | 17 | 1) Whisk flour, salt and other dry ingredients in bowl. |
| 13 | 2) Whisk found, salt, and sugar. | 18 | 2) Cut butter into cubes. |
| 14 | 3) Work butter into flour with either hands or pastry cutter until flour | 19 | 3) Work butter into flour with either hands or pastry cutter until flour |
| 15 | has the appearance of course meal. | 20 | has the appearance of course meal. |
| 16 | 4) Slowly add sour cream/cold water a few teaspoons at a time, working it | 21 | 4) Slowly add sour cream/cold water a few teaspoons at a time, working it |
