FLAKY CRUST EGG TART RECIPE CRACKED
FLAKY CRUST EGG TART RECIPE CRACK

You can also roll out and freeze your pie crusts in their pie tins until you're ready to bake them-freeze your pie crusts wrapped in plastic wrap in their pie tin for up to three months! (I recommend letting your rolled out crust firm up in the freezer before wrapping it to avoid damaging your crust).

You can also make the dough and freeze it, allowing it to thaw in the fridge before using. I highly recommend making this pie crust the day before you want to roll it out, then allow it to chill in a covered bowl in the refrigerator overnight (if you don't have that much time, give it at least 2 hours in the fridge). Another good rule of thumb for a flaky crust: Don’t overmix your dough. Adding warm liquid would melt the shortening that we carefully cut into our flour for flakiness. Cold Water: For pie crusts that are flaky, cold water is a must.You can also substitute it with an equal amount of white vinegar.

Apple Cider Vinegar: Don't worry, you will not taste the vinegar in your baked crust! Apple cider vinegar is added to relax the gluten proteins in your dough and tenderize it.It also binds all of your ingredients together so that you can roll out your pie dough without it breaking apart. Egg: The egg in this recipe acts as a binder that allows for a flakier, more delicate crust.It holds its shape better when baking and is easier to roll out. As much as I LOVE butter, shortening will simply give your dough structure that butter can’t. Shortening: Shortening is an all-around great pie crust ingredient because it lends tenderness, flakiness, and its ability to be rolled out without cracking.It also firms up the dough after refrigeration, and it gives the baked crust a nice golden color. Melted Salted Butter: Melted butter gives your pie crust extra flavor and richness.It enhances flavor and balances the sweetness of your pie filling. Salt: Salt is an essential ingredient in pie crust.

FLAKY CRUST EGG TART RECIPE CRACK

Adding too much flour can make your pie dough crack and crumble-that's why this pie dough will seem a little sticky when first made, then we let it firm up in the fridge before rolling it out.

All-Purpose Flour: I prefer Gold Medal all-purpose flour in my pie crusts because it is pre-sifted, and I recommend using brand or a brand with a similar protein level (see Determining Protein Content in Flour).

Flexible and Pliable when Rolling Out (it does not crack easily, though we still need to handle it gently).

This pie crust recipe has the following qualities I find necessary for a consistent and reliable crust: The best thing about this pie crust recipe is we don't need any fancy equipment! We just need some bowls and an old fashioned pastry cutter. This is my go-to favorite easy pie crust recipe made with egg and vinegar.

FLAKY CRUST EGG TART RECIPE CRACKED

I've used food processors, graters, and spent hours on crusts that cracked and crumbled. It takes time and practice to roll it out perfectly, but once you've mastered it you'll feel so proud. I've been making pies even before our 11.5 years in business at Amycakes Bakery, and I've tried just about every version of pie crust-all butter, all shortening, and a combination. Let's be honest-all homemade pie crusts can be a little tricky to perfect. Watch how I used it to make a flower-patterned apple pie on Tiktok or Instagram.Check out the longer tutorial on Youtube.You can also view all my bakery recipe videos and tips on the following channels: 🎥 I hope you enjoy the video above (you may have to hit 'play' twice on mobile devices).

Flaky crust egg tart recipe