Re: Pie crust - leaving in frig overnight?
- From: Dave Smith <adavid.smith@xxxxxxxxxxxx>
- Date: Sun, 30 Apr 2006 15:05:15 -0400
Dee Randall wrote:
The Barefoot Contessa, Ina, convinced me I could make a pie crust this way.
http://tinyurl.com/khcj6
I am going to substitute lard for the 1/3 cup vegetable shortening.
She says to refrigerate 30 minutes.
I would like to make this pie crust on one day and make the pie the next
day. Which is better, to make pie crust the same day, or make the pie crust
on the same morning of the day you are making the pie?
It's good to cool the dough a bit before rolling it out, but if it is in the
fridge too long it gets hard and tougher to roll out. I usually divide a batch
into two balls, flatten then out into discs, wrap them in wax paper and stick
them in the fridge for 10 minutes.
I always make them right way. FWIW.... I just made some. I rolled it out and
blind baked two pie shells. One is going to be wrapped and frozen. The other is
a now a Lime Meringue Pie that will be tonight's dessert.
.
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- From: Dee Randall
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