Reviews (1)
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100 Ratings
5 star values:
10
4 star values:
9
3 star values:
52
2 star values:
24
1 star values:
5
Martha Stewart Member
Rating: Unrated
10/13/2013
On step 6, after crimping the edge, it says to wrap in plastic, stack and freeze. Wouldn't the crust loose it's
shape and fluted edge if stacked before freezing? Thanks for any help.
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Gallery
Freeze It: Easy Pie Crust
Credit:
Clive Streeter
Recipe Summary
prep: 40 mins
total: 1 hr 40 mins
Yield: Makes 2
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter
Gallery
Freeze It: Easy Pie Crust
Credit:
Clive Streeter
Recipe Summary
prep: 40 mins
total: 1 hr 40 mins
Yield: Makes 2
Gallery
Freeze It: Easy Pie Crust
Credit:
Clive Streeter
Freeze It: Easy Pie Crust
Credit:
Clive Streeter
Freeze It: Easy Pie Crust
Recipe Summary
prep: 40 mins
total: 1 hr 40 mins
Yield: Makes 2
Recipe Summary
prep: 40 mins
total: 1 hr 40 mins
Yield: Makes 2
prep: 40 mins
total: 1 hr 40 mins
prep:
40 mins
total:
1 hr 40 mins
Yield: Makes 2
Makes 2
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 sticks chilled unsalted butter
Directions
To make dough, mix flour, salt, and sugar in a medium-size bowl. Cut butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
Add ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
To form pie-shell, on a floured surface, roll dough into a 14-inch round. Wrap around rolling pin; carefully unroll over a 9-inch pie plate.
Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.
Reviews (1)
Add Rating & Review
100 Ratings
5 star values:
10
4 star values:
9
3 star values:
52
2 star values:
24
1 star values:
5
Martha Stewart Member
Rating: Unrated
10/13/2013
On step 6, after crimping the edge, it says to wrap in plastic, stack and freeze. Wouldn't the crust loose it's
shape and fluted edge if stacked before freezing? Thanks for any help.
Reviews (1)
Add Rating & Review
100 Ratings
5 star values:
10
4 star values:
9
3 star values:
52
2 star values:
24
1 star values:
5
Add Rating & Review
100 Ratings
5 star values:
10
4 star values:
9
3 star values:
52
2 star values:
24
1 star values:
5
100 Ratings
5 star values:
10
4 star values:
9
3 star values:
52
2 star values:
24
1 star values:
5
100 Ratings
5 star values:
10
4 star values:
9
3 star values:
52
2 star values:
24
1 star values:
5
- 5 star values:
- 10
- 4 star values:
- 9
- 3 star values:
- 52
- 2 star values:
- 24
- 1 star values:
- 5
Martha Stewart Member
Rating: Unrated
10/13/2013
On step 6, after crimping the edge, it says to wrap in plastic, stack and freeze. Wouldn't the crust loose it's
shape and fluted edge if stacked before freezing? Thanks for any help.
Martha Stewart Member
Rating: Unrated
10/13/2013
On step 6, after crimping the edge, it says to wrap in plastic, stack and freeze. Wouldn't the crust loose it's
shape and fluted edge if stacked before freezing? Thanks for any help.
Rating: Unrated
All Reviews for Freeze It: Easy Pie Crust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Freeze It: Easy Pie Crust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
