A Perfect Pie Crust Recipe (Voice Instructions)
Start by making the tart: Whisk together 1.5 cups of flour and one teaspoon of salt.
Add 8 ounces of cold diced butter. Mix using just your finger tips until the mixture like bread crumbs.
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.
Flatten into a disk, wrap in cling wrap, and let rest for 1 hour or up to three days.
Remove the dough from the refrigerator and divide in half. The other half can be stored in the freezer for up to six months.
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.
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.
For a blind bake follow this step. Place parchment paper, then weights into the pastry. You can use beans, rice, or pastry weights.
Fill your pre-made shell as desired or visit my sites for recipes.
Visit my site for an ingredient list and instructions. Life on Westerly Creek (lifeonwesterlycreek.com/perfect-pie-crust)
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