![]() The crust can chill for up to two days in the fridge. ![]() The wait can be tough if you're short on patience but trust us - it's a worthwhile step that makes working with the dough so much easier. Wrap the pie dough in plastic and chill for at least an hour before rolling out. We're making lots of fancy pie crust designs here! We'll use a third for the bottom of the pie and keep two thirds for the top. Give the dough a light dusting of flour and divide it into two parts: one third and two thirds respectively. Knead it a few times on a lightly floured surface, until it looks smooth. Use your hands to bring the pie dough together into a rough ball. That's right - we said this was a wet pie dough! Stir in some of the flour with each tablespoon, working up to the full amount. Add the chilled milk and vinegar mixture 1 tablespoon at a time. Use your fingers or a spoon to create a well in the middle of the flour mixture. Once all the butter cubes are roughly dime-sized, work in the lard (or shortening) the same way. Work quickly, as the butter will start to soften and become sticky the longer you work with it. Press down to flatten the chunks into leaf-like pieces, or shards. Using your clean hands, press the butter cubes between forefingers and thumbs. Toss the butter cubes in the flour mixture. They're a perfect pairing if the butter starts to stick to one of the tools. I use a bench knife and dough scraper for this job. Pretend there's something hiding and whisk well!) (My grandma used to hide a tablespoon of cocoa powder at the bottom of the bowl to make sure I really whisked well. Or if you don't have a scale, you can use the fluff, sprinkle, and sweep method.Īdd the salt and sugar. (Don't worry if the milk looks curdled at this point that's a normal reaction caused by the acid in the vinegar.) Place this mixture in the fridge so it can get nice and cold while you measure out the other ingredients. Combine the milk and vinegar in a liquid measuring cup. ![]() Just hold back about 1 tablespoon (14g) of the milk add it only if the dough seems dry. You can use regular butter if that's all you have on hand. This kind of butter has less moisture than Grade AA, which is another reason we add a bit more liquid to this crust. The crust is richer in taste but only moderately flaky. The higher fat content in European-style butter contributes a different flavor and texture than normal (Grade AA) butter. My fellow blogger, Susan, teaches you why it's important to use vinegar in your pie crust here.Ĭonvinced it's the right place to start? OK! Gather your ingredients:Ģ 3/4 cups (330g) King Arthur Unbleached All-Purpose Flourġ teaspoon kosher or 1/2 teaspoon table saltģ/4 cup (12 tablespoons, 170g) unsalted cold European-style butter, cut in 1/2" cubes It allows the dough to come together smoothly, making it easy to work with and make designs.īonus: It calls for just a smidge of apple cider vinegar. This is a wetter pie dough than a classic version. The secret to its strength? The amount of liquid that's added. It contains just the right amount of tenderizing ingredients (milk, butter, lard or shortening) to give it the perfect texture. Luckily, we've discovered Judy Kim's Rustic Milk Pie Crust recipe. The best recipe for fancy pie: Rustic Milk Pie Crust You're aiming for the best of both worlds. The dough should be able to withstand being rolled, twisted, and folded without falling apart.īut remember, we're still going to eat this pie that means it should be tender and flaky, too. In order to make detailed designs on your pie, you need to start with the right pie crust recipe. While vintage sweaters might not exactly be your style, we're going to use this knit theme to make the most stunning pie ever. It has lots of cables, braids, and maybe a few other intricately woven details. Imagine that knit sweater your mom (or maybe even your grandma) used to wear on chilly days. ![]() We're going to make a knit sweater-inspired pie! You can use simple ingredients - flour, butter, milk, and a few other pantry staples - to make a fancy pie crust that's a true masterpiece. If you've ever wanted to make a show-stopping dessert that people will remember forever, now is the time. She created this incredible design, which nods to another favorite of the season: cozy knit sweaters! Thanks to Judy for sharing her recipe, techniques, and food styling for this truly beautiful pie. Among the many treasures tucked into its pages is Rustic Milk Pie Crust, a recipe revelation from food stylist and recipe developer Judy Kim. The Fall 2018 issue of Sift is packed with recipes that will warm your home during the colder months.
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