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welcome back to appreciate Taste, I'm jay Prewitt
and today we're gonna make Pinecrest you can use this for sweet pies
you can use it for savory pies in Troy something to write a
I'm just gonna go step by step here with you show you how it's done
and if you like this video I'd like to invite should watch our next video
because I'm gonna show you how to use this pie crust to make
chicken pot pie I've already got everything pre down here as far as
character but what I have here I have
a half a cup up bother and a half cup
on marcher a.m. we're going to add a
that half cup butter we also have that half cup margarine
now I have up throws
both margarine and butter mccaffrey's I like
do that cost a it makes it a
easier to work with we want this to incorporate into our flower
a Ian want to be firm and the reason for that is because
a man we begin to roll out the dough we want most chance a bar in there
and you'll see what I'm talking about here as we mix this
pie crust up but we wanna have you know kinda solid there because when it bakes
that's what makes the cross flaky I have
a teaspoon salt we want to add
im well well I'm gonna do before yeah
anything else AM is understood up take this
color mix everything together like this
I'm gonna keep going to like it that margarine butter incorporated
really nice but we want to make sure that we get the right consistency
those P shaped pieces
before we begin to add are winning
I think we've got all our dreams thanks you're a really nice
now we're gonna start adding are wet ingredients
well I like to do is take a tablespoon manager
and at a tablespoon vinegar tomato
foster that I am and dismiss I'm really
evenly we don't get are go to work we don't wanna make its sticky
let me tell you why I had it be
vinegar am a tablespoon vinegar in before I start
water there's two reasons why I and the nurture this pie crust
it's not going to impart any flavor to it whatsoever
but one is going to do it's going to break up the gluten
in our hike Russell that are higher costs can be nice and soft and smooth
them
flaky and that's what we want that berenger helps
a take the strands of gluten
that happens when flour and water begin mix together
in Texas transom and bring some are keep them from forming
and get some ice sleuth soft
doe the second reason that we use a tablespoon of vinegar
is because it keeps the across from browning too much when you make it
if you have high here begging for good a
longer period of time they have a tendency to burn
this vendor is going to help us to keep that from Birmingham so that's what you
want
now oh yeah another tablespoon water Charbel
I'm using ice water we have the water and tart dough begins to come together a
ball
mine after the tablespoon butter after 1 tablespoon cold water
is already starting to come together quite nice
now if I was going to make a a
nine ish hi maybe a half higher
cherry pie I will divide this in the true
equal portions and roll them both up
into a ball flattened down
introduced us and I want rap on
and put in the refrigerator well said for
0 four hours maybe even overnight that would hurt anything
but I wouldn't do that i'm gonna make some smaller a
chicken pot pies they're gonna be in a smaller
ram air conditioners and so because of that
I want 8 balls up doe
one from the bottom and one for the top crust
I'll each pot pie that I once I have for all these out I'm
rap from I'm going home refrigerator okay I'm done
my last although I've just been rolled them up
yellow plastic wrap flato not introduced so it'll be easier to roll later
and wrap them up don't have to be fancy with it and we can use these to make
our chicken pox hope you enjoyed watching this video
I hope you look for chicken pot pie video archimedes over the refrigerator
so they can rest for all
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