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Before you jump to Flaky Pie Dough recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Treats.
Enjoying healthy foods makes all the difference in the way we feel. Increasing our intake of healthy foods while reducing the intake of unhealthy kinds contributes to a more balanced feeling. A salad allows us to feel a lot better than a piece of pizza (physically in any case). Sometimes it’s tough to find healthier foods for something to eat between meals. Finding goodies that really help us feel better and increase our stamina often involves lots of shopping and meticulous reading of labels. Why not try some of the following healthy snacks the next time you need some extra energy?
Healthy foods made from whole grains are excellent for a fast snack. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it’s time for lunch break. Eating on the run may be more healthy with whole fiber chips and crackers. Deciding on whole grain snacks is always much better than eating the processed grains we commonly find in our grocery stores.
There are lots of healthy treats you can choose that do not involve a lot of preparation or searching. When you make the decision to be healthy, it’s simple to find just what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to flaky pie dough recipe. To cook flaky pie dough you need 5 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Flaky Pie Dough:
- You need 20 oz pastry flour
- Take 14 oz shortening
- Take 6 oz water (cold)
- Get 2 tsp salt
- Get 1 oz sugar (optional)
Instructions to make Flaky Pie Dough:
- Sift the flour into bowl. Add the shortening.
- Rub or cut the shortening into the flour. It should look like the fat particles (shortening) are the size of peas or hazelnuts.
- Note: if you continue to cut the fat in until it resembles cornmeal you will make a mealy pie crust which is used for wet pies or pies that have a lot of juice like fruit pies.
- Dissolve salt and sugar in the water.
- Add the water to the flour mixture. Mix very gently, just until the water is absorbed. Do not overwork the dough!
- Wrap dough with parchment paper and then plastic wrap. Refrigerate for at least 4 hours.
- Note: dough might seem dry and crumbly initially but will come together during the refrigeration process.
- Note: 4 hours is minimum refrigeration time however if you have it wrapped well you can keep it this way for several days to a week or so.
- Scale portions of the dough as needed, roll out and place in pie tins.
- Scaling guidelines: 9 inch bottom crust -8 oz. 9 inch top crust -6 oz. 8 inch bottom crust -6 oz. 8 inch top crust -5 oz. These are just guidelines. Some bakers will use more or less depending on how thin crust is wanted and how experienced they are with rolling perfect rounds to eliminate excess scraps that are trimmed away.
- Rest the dough in the pie tins (preferably in refrigerator) after trimming for 20-30 minutes. This helps prevent crust shrinkage as it bakes. You can leave pie resting in tins covered in plastic wrap in refrigerator for several days to weeks or you can freeze for longer storage as needed. Just ensure it is covered in plastic wrap well so it does not pick up odors or flavors from fridge.
- Dock dough bottom to reduce chance of blistering. You can also use dried beans or pie weights on parchment paper placed on top of dough if you are pre-baking the crust. Thus is done for cream filled or chiffon pies where the filling is made separate and added to a baked crust. For pies that filling bakes in pie you don't need to add pie weights,the filling will weight it down.
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