Recipe of Gordon Ramsay Perfect Pie Crust

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, perfect pie crust. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Perfect Pie Crust is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Perfect Pie Crust is something which I’ve loved my entire life.

Paula Haney, owner of Hoosier Mama Pie Company, demonstrates the steps for how to create a delicious, beautiful pie crust. Pie crust dough doesn't like it. When the dough begins to crack around the edges, just use your No need to be perfect; just go around the pie pan and tuck it under. Then you can do things like this if.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have perfect pie crust using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Perfect Pie Crust:

1. Get 1 1/2 cup Crisco (vegetable Shortening)
2. Take 3 cup All-purpose Flour
3. Take 1 Whole Egg
4. Take 5 tbsp Cold Water
5. Take 1 tbsp White Vinegar
6. Prepare 1 tsp Salt

Some recipes contain shortening in addition to butter, which results in a flakier crust, but I use all butter in my recipe for the best flavor. Watch a simple video tutorial to see how to make and shape the perfect pie crust. Using these tips and tricks, you'll be baking delicious homemade pies in no time. This perfect pie crust recipe originally comes from the America's Test Kitchen cookbook where they call it their "Basic Crust".

Steps to make Perfect Pie Crust:

1. In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
2. Separate the dough into thirds. Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
3. When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the counter top use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
4. With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Using these tips and tricks, you'll be baking delicious homemade pies in no time. This perfect pie crust recipe originally comes from the America's Test Kitchen cookbook where they call it their "Basic Crust". They experimented with a variety of combinations of the butter and. The perfect pie crust is both tender and flaky. It is tender enough to bite easily and it is also flaky so that distinct layers of dough are clearly visible.

So that’s going to wrap this up for this exceptional food perfect pie crust recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!