Trim off the excess around the edges, leaving enough dough for you to do something with the edge. Use a large offset spatula to run underneath the dough and loosen it from the surface. Keep flouring and rolling until it’s one big circle. Remember that there is no neighborhood bakery. Remember that you live in the middle of the country. Consider picking up pie at your neighborhood bakery. Repeat the palm-of-hand thing to get the dough back into a perfect circle. Push edges in with the palms of your hands, pushing them in to form a perfect circle. Take the disc of dough out of the plastic bag. It takes finessing, fiddling, and patience. I make it sound easy, but I’m not going to pretend that it’s just slap-slap, roll-roll, perfect circle every time, particularly with this pie dough. Step 7 Serve warm with hard sauce, whipped cream, or ice cream.Step 6 Remove from oven when pie is bubbly and golden brown.Can bake for up to 15 or 20 minutes more if necessary. At the end, remove foil and allow to finish baking and browning. Place pie pan on top of a rimmed cookie sheet and bake for one hour.
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