Hi there! These were so AWESOME. OMG! Gently combine ground beef and pork; break into small crumbles. All of the vegetables needed to be a quarter inch dise - my mom made sure it was diced correctly and not to big. Divide the dough into 2 balls and flatten each into 4 inch wide disks. 1 Mix flour, sugar, and salt: Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix. Filling can be made up to 2 days in advance. Thank you for the pictures for each of the steps And this wonderful recipe! This recipe appears to be fairly good and easy. Sprinkle with flour; roll into a 12-inch circle. The Cornish Pasties made with the lard are the best. To be safe, you could double it, assuming you’ll have some excess dough to freeze for a few months. Yes, you can make your own homemade pie crust! Yes but it tasted terrible. *You can brush with an egg-wash before baking for a nice light brown crisp. Please try again later. Use your fingers in a pinching motion, or the tines of a fork to crimple the edge of the pie crust. Gently unfold. Fold dough edges under, and crimp using your fingers or a fork. I’ve always struggled making pie crust but this recipe made it turn out beautifully! for 50 plus years. The dough and filling could have better ingredients. Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle.
I made pasty’s every other day. Thanks for waiting. Variation: Swap out 1/2 a cup of the flour with ground blanched almonds or almond flour. NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness. You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around. Do not over-knead! Pie Crust Adapted From: B.Britnell. 27.1 g 4 Remove dough from refrigerator and let sit for a few minutes: Remove one crust disk from the refrigerator. 15 %, cup ice water (the colder the better!). GOT IT done perfectly! Most recipes only call for about 3/4 c. At most. If you are using salted butter instead, omit the added salt. Cut into 12 (3/4-inch-wide) strips. I spent 8 weeks working in the diner.
Pre-Bake or bake it with the filling? It’s not hard, once you get the hang of it, and the result is so much better than your typical frozen pie crust that you get at the store. These small bits of butter will spread out into layers as the crust cooks so you have a flaky crust! In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings.
In a medium bowl, cut first two ingredients with a pastry cutter (or forks) until fine and crumbly. They turned out incredible. Was it flaky? We enjoyed them with fresh whipped cream. One of my favorite ways to make a pie crust these days is to use sour cream as the fat, along with butter. —Carole Lynn Derifield, Valdez, Alaska, Upper Peninsula Pasties Recipe photo by Taste of Home.
Make-ahead Instructions: Pie dough will keep in the refrigerator for up to 48 hours and in the freezer for up to 2 weeks. Pulse a couple times. Add enough cold water to make 1 cup, stir mixture well.
and pulse again. They contain meat, potatoes, rutabaga, onions, and carrots. The greatest pie crust ever!And it never disappointsThank you. WAY TOO MUCH. See more detailed instructions and photos for how to blind bake a crust here. At the event, amateur and professional bakers from around the world battle it out to create the ultimate baked delicacy. I added carrot and upped the pork to 1#. Hi H, are you talking about freezing the dough? Total Carbohydrate Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.
I added parsnips, carrots and roasted garlic, and omitted the garlic powder. Elise likes to blind bake this at 350 degrees F. This post will tell you everything you need to know! This is a pretty good recipe! pie crust these days is to use sour cream, Read more about our affiliate linking policy, All Butter Pie Crust for Pies and Tarts (Pâte Brisée), 2 1/2 cups all-purpose flour, plus extra for rolling, 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes, 3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes, 1/2 cup of all-vegetable shortening (8 Tbsp), 1 Tbsp heavy cream, half and half, or milk.
Please review the Comment Policy. Just make this recipe as written, you will love it and who doesn't love the fun of a meat pie?
It makes the crust and the rest of the meat pie taste great. Gently place onto the top of the filling in the pie. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Tuck the overhang underneath itself along the edge of the pie dish. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. She introduced me to pasty’s and I’ve been a fan ever since. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal.