2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
You can sharpen it yourself pie crustsinstead of using store-bought ones. It will take you a long time, but the result is worth it - you will enjoy a crunchy delicious pie that melts in your mouth.
Pie trays are made from 800 grams of white flour, 500 milliliters of water, two pinches of salt and two teaspoons of vinegar. In order to get good crusts, the flour must be sifted once or twice through a sieve.
Then a well is formed in the flour, where salt and vinegar are added, and then a little water. The liquid is added so as to obtain a soft and elastic dough.
Add a little flour and mix very well. True kneading takes at least twenty minutes, so you will get the best result.
Hit the dough several times on the table to remove excess air. Then form something like salami and cut it into pieces of about ten centimeters.
Shape each piece into a ball. Roll the balls with a rolling pin. If you do not intend to make drawn crusts, roll out the crusts until they become very thin, but without holes.
If you decide to do bark as our grandmothers used to do, roll out the dough very lightly, grease it with a little oil so that the crusts do not stick together, and let them rest for half an hour.
Pulling the barks is a very difficult process for those who are impatient. The rolled crust is placed on the hands clenched into fists and they are stretched to the side. You can pull the edges of the bark or toss it lightly in the air. But in the air only the master pastry chefs do it.
You can pull out the trays by placing them one by one on a towel and gently pulling the edges out on all sides. The crusts prepared in this way are spread with melted butter and filled with stuffing. The crust is rolled up and then shaped like a snail in the pan.
After filling the next crust, continue to shape the snail with its help, arranging the pies in a spiral. Sprinkle with a little oil or melted butter and bake in a preheated oven to 200 degrees.
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