A Perfect Pie Crust Recipe (Voice Instructions)
Start by making the tart: Whisk together 1.5 cups of flour and one teaspoon of salt.
1
Add 8 ounces of cold diced butter. Mix using just your finger tips until the mixture like bread crumbs.
2
Combine 1/2 cup of cold and 3 teaspoons of vinegar. Drizzle over the flour in increments. You might use all of the water. The dough should be shaggy.
3
Flatten into a disk, wrap in cling wrap, and let rest for 1 hour or up to three days.
4
Remove the dough from the refrigerator and divide in half. The other half can be stored in the freezer for up to six months.
5
Roll the dough to a 12 inch circle. Press the dough into you 9-inch tart pan. Roll over the top to achieve a clean edge.
6
Use your fork and prick. Fill as you would with the recipe or continue to the next slide for blind bake/pre-made shell instructions.
7
For a blind bake follow this step. Place parchment paper, then weights into the pastry. You can use beans, rice, or pastry weights.
8
Fill your pre-made shell as desired or visit my sites for recipes.
9
Visit my site for an ingredient list and instructions. Life on Westerly Creek (lifeonwesterlycreek.com/perfect-pie-crust)
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