{"id":3114,"date":"2021-11-26T10:39:11","date_gmt":"2021-11-26T15:39:11","guid":{"rendered":"https:\/\/www.virlan.co\/trends\/?p=3114"},"modified":"2023-03-06T07:25:51","modified_gmt":"2023-03-06T12:25:51","slug":"make-pie-dough-for-thanksgiving-or-opting-for-a-press-in-crust-instead","status":"publish","type":"post","link":"https:\/\/www.virlan.co\/trends\/food\/make-pie-dough-for-thanksgiving-or-opting-for-a-press-in-crust-instead\/","title":{"rendered":"How to make pie dough for Thanksgiving ? Why I\u2019m Giving Up on Pie Dough and Opting for a Press-In Crust Instead"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">How to Make a Grain Pie Crust ?<\/h2>\n\n\n<h2>teaches you all about grain pie crusts. This type of crust can be made with any kind of leftover cooked grain (or grain-like) you have on hand.<\/h2>\n<p>Watch Erin demonstrate how to make crispy rice and pasta ones as well as how to put in your savory fillings.<\/p>\n<p>What kind would you make?<\/p>\n\n\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/CX15aiSkJ6o\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n\n\n<h2>How to make pie dough for Thanksgiving ?<\/h2>\n<p>\u00a0<\/p>\n<p>Pie dough ingredients<\/p>\n<p>About 30 minutes before you plan to make dough, get your fat and flour good and cold. Place the cubed butter in a small bowl and the flour into a large bowl, then transfer both bowls to the freezer.<\/p>\n<p>\u00a0<\/p>\n<p>Pie dough, food processor<\/p>\n<p>Place the fat, flour and salt in the bowl of a food processor. Pulse 15 times; think of the pulse button as a hot potato, said pie expert Kate McDermott, to keep from overmixing. Add 3 tablespoons of the ice water, holding back the ice cubes. Pulse 10 times. Add 3 more tablespoons of water. Pulse 7 times.<\/p>\n<p>(No food processor? Make by hand. Consider grating the frozen butter with a box grater, especially for your first few pie adventures. Use a bowl large enough for your hands to work comfortably. To blend the fat into the flour, use two forks, a fork-table knife combo, a pastry blender or your fingertips. Think of fluffing in an upwards motion as the flour coats the fat.)<\/p>\n<p>\u00a0<\/p>\n<p>Pie dough making<\/p>\n<p>At this stage, your dough may look like cracker crumbs with unevenly-sized pieces and there may be some lingering flour on the sides of the bowl; that\u2019s OK. Transfer the dough to a large bowl. Drizzle 1 more tablespoon of water on top. Quickly fluff the dough with a fork or your hands. It should start looking shaggy<\/p>\n<p>\u00a0<\/p>\n<p>Pie dough clump<\/p>\n<p>Surround the dough with your hands and form it into a clump. If dough seems dry, dip your fingers into the ice water and quickly pat the dough to moisten. Dump onto a work surface and form it into a large mound that easily sticks together. The dough should feel like cool clay, according to McDermott.<\/p>\n<p>\u00a0<\/p>\n<p>Pie dough ready for rolling<\/p>\n<p>After a two-hour nap in the refrigerator, the dough is ready for rolling. Work with one dough disc at a time. Lightly dust your work surface with flour and on top of the dough. With a rolling pin, pound the dough a few times on each side to soften and wake it up. If dough is sticking to the rolling pin or surface, sprinkle more flour as needed. From the center, roll the dough in quick, even strokes, making a quarter-turn after every few strokes.<\/p>\n<p>\u00a0<\/p>\n<p><br \/>Pie dough circle<\/p>\n<p>As you rotate and roll the dough, check to make sure the dough is not sticking. (A dough scraper is helpful at this stage.) When the dough is about 12 inches wide (or a few inches wider than your pie pan), it\u2019s done. Transfer the dough to a pie pan. You can do this by draping dough over the rolling pin or by placing a dough scraper under one side and hoisting it into the pan.<\/p>\n<p>\u00a0<\/p>\n<p><br \/>Pie dough fruit in shell<\/p>\n<p>Add filling until it reaches \u00bd inch below the rim of the pan. Place in the refrigerator while you roll out the second disc, repeating the process as with the first.<\/p>\n<p>\u00a0<\/p>\n<p>Pie dough eggwash and sugar<\/p>\n<p>In a small bowl, fork whisk the egg white and 1 tablespoon of water. Lightly brush all over the pie, including the edges. Sprinkle with sugar. Place the pie on a sheet pan and bake for 20 minutes. Lower heat to 375 F and bake for 40 minutes. The crust should be golden and the filling bubbly.<\/p>\n<p>\u00a0<\/p>\n<p>Pie dough crimped and vented<\/p>\n<p>Lay the remaining dough on top of the fruit, making sure that the edges of both dough layers meet. Trim any overhanging dough with kitchen shears or a paring knife, using any extra dough to patch holes or tears. Do you like to crimp the edges with a fork or create a folded ridge? Now is the time. Make a few slashes on the top of the dough to create vents.<\/p>\n<p>Return to the refrigerator for 20 minutes and preheat the oven to 425 F.<\/p>\n<p>\u00a0<\/p>\n<p>Pie, apple<\/p>\n<p>Kim O\u2019Donnel\u2019s two-crust pie with apple-rosemary filling.<\/p>\n<p>\u00a0<\/p>\n<p><br \/>Pie dough ingredients<\/p>\n<p>About 30 minutes before you plan to make dough, get your fat and flour good and cold. Place the cubed butter in a small bowl and the flour into a large bowl, then transfer both bowls to the freezer.<\/p>\n<p>\u00a0<\/p>\n<p>Pie dough, food processor<\/p>\n<p>Place the fat, flour and salt in the bowl of a food processor. Pulse 15 times; think of the pulse button as a hot potato, said pie expert Kate McDermott, to keep from overmixing. Add 3 tablespoons of the ice water, holding back the ice cubes. Pulse 10 times. Add 3 more tablespoons of water. Pulse 7 times.<\/p>\n<p>(No food processor? Make by hand. Consider grating the frozen butter with a box grater, especially for your first few pie adventures. Use a bowl large enough for your hands to work comfortably. To blend the fat into the flour, use two forks, a fork-table knife combo, a pastry blender or your fingertips. Think of fluffing in an upwards motion as the flour coats the fat.)<\/p>\n<p>\u00a0<\/p>\n<p>Pie dough making<\/p>\n<p>At this stage, your dough may look like cracker crumbs with unevenly-sized pieces and there may be some lingering flour on the sides of the bowl; that\u2019s OK. Transfer the dough to a large bowl. Drizzle 1 more tablespoon of water on top. Quickly fluff the dough with a fork or your hands. It should start looking shaggy<\/p>\n<p>\u00a0<\/p>\n<p>Pie dough clump<\/p>\n<p>Surround the dough with your hands and form it into a clump. If dough seems dry, dip your fingers into the ice water and quickly pat the dough to moisten. Dump onto a work surface and form it into a large mound that easily sticks together. The dough should feel like cool clay, according to McDermott.<\/p>\n<p>\u00a0<\/p>\n<p>Pie dough ready for rolling<\/p>\n<p>After a two-hour nap in the refrigerator, the dough is ready for rolling. Work with one dough disc at a time. Lightly dust your work surface with flour and on top of the dough. With a rolling pin, pound the dough a few times on each side to soften and wake it up. If dough is sticking to the rolling pin or surface, sprinkle more flour as needed. From the center, roll the dough in quick, even strokes, making a quarter-turn after every few strokes.<\/p>\n<p>\u00a0<\/p>\n<p><br \/>Pie dough circle<\/p>\n<p>As you rotate and roll the dough, check to make sure the dough is not sticking. (A dough scraper is helpful at this stage.) When the dough is about 12 inches wide (or a few inches wider than your pie pan), it\u2019s done. Transfer the dough to a pie pan. You can do this by draping dough over the rolling pin or by placing a dough scraper under one side and hoisting it into the pan.<\/p>\n<p>\u00a0<\/p>\n<p><br \/>Pie dough fruit in shell<\/p>\n<p>Add filling until it reaches \u00bd inch below the rim of the pan. Place in the refrigerator while you roll out the second disc, repeating the process as with the first.<\/p>\n<p>\u00a0<\/p>\n<p>Pie dough eggwash and sugar<\/p>\n<p>In a small bowl, fork whisk the egg white and 1 tablespoon of water. Lightly brush all over the pie, including the edges. Sprinkle with sugar. Place the pie on a sheet pan and bake for 20 minutes. Lower heat to 375 F and bake for 40 minutes. The crust should be golden and the filling bubbly.<\/p>\n<p>\u00a0<\/p>\n<p>Pie dough crimped and vented<\/p>\n<p>Lay the remaining dough on top of the fruit, making sure that the edges of both dough layers meet. Trim any overhanging dough with kitchen shears or a paring knife, using any extra dough to patch holes or tears. Do you like to crimp the edges with a fork or create a folded ridge? Now is the time. Make a few slashes on the top of the dough to create vents.<\/p>\n<p>Return to the refrigerator for 20 minutes and preheat the oven to 425 F.<\/p>\n<p>\u00a0<\/p>\n<p>Pie, apple<\/p>\n<p>Kim O\u2019Donnel\u2019s two-crust pie with apple-rosemary filling.<\/p>\n<p>Twenty-plus years since that imperfect day, I get it now. Pie is practice, but it\u2019s something we can pick up at any age. With holiday baking around the corner, I\u2019m sharing lessons learned along the way, as well as crumbs of wisdom from the pie oracle \u2014 namely McDermott and cookbook author Cathy Barrow.<\/p>\n<p>\u00a0<\/p>\n<h4>Makes one 9-inch double-crust pie.<\/h4>\n<p>Ingredients:<\/p>\n<p>1 cup (16 tablespoons) fat of choice (see box for details)<br \/>2 1\/2 cups all-purpose flour using dip-and-sweep method (or 300 grams on a scale)<br \/>1\/2 teaspoon salt<br \/>1\/2 cup ice water<br \/>1 egg white for finishing wash (Plan B: 1\/3 cup milk of choice)<br \/>1 to 2 teaspoons sugar, for sprinkling<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n\n<p>also read :<\/p>\n<ul>\n<li><a href=\"https:\/\/www.virlan.co\/trends\/us-jobless-claims-hit-52-year-low-since-1969-latest-weekly-jobless-claims\/\">US jobless claims hit 52-year low Since 1969. Latest weekly jobless claims fall to 199,000<\/a><\/li>\n<li><a href=\"https:\/\/www.virlan.co\/trends\/cardano-near-bridge-ardana-will-build-a-cross-chain-bridge\/\">Cardano-Based Ardana Will Build a Cross-Chain Bridge Between Cardano and NEAR. Who Has Built the First-Ever Cardano- NEAR Bridge ?<\/a><\/li>\n<li><a href=\"https:\/\/www.virlan.co\/trends\/hailee-steinfeld-of-hawkeye-the-next-big-star-of-the-marvel-universe\/\">Hailee Steinfeld of \u2018Hawkeye\u2019 : the next big star of the Marvel universe. Avenger\u2019s dark past comes back to haunt him<\/a><\/li>\n<li><a href=\"https:\/\/www.virlan.co\/trends\/new-jersey-devils-unveil-uniforms-celebrating-hockey-martin-brodeur\/\">The Devils\u2019 Third Jersey Has Arrived : New Jersey Devils Unveil Uniforms Celebrating Hockey History. How Martin Brodeur helped ?<\/a><\/li>\n<li><a href=\"https:\/\/www.virlan.co\/trends\/vigilante-batman-in-california-caught-a-double-homicide-suspect\/\">Vigilante \u201cBatman\u201d in California Claims They Caught a Double-Homicide Suspect. Vigilante Who Calls Himself The \u2018Stockton Batman\u2019 Claims To Have Captured Double-Murder Subject<\/a><\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n\n<h2><span style=\"color: #3366ff;\">Why I\u2019m Giving Up on Pie Dough and Opting for a Press-In Crust Instead<\/span><\/h2>\n<p>As a self-professed dessert lover, one of my favorite treats is a seasonal pie. From tart berry pies in the summer to warmly spiced pumpkin and sweet potato in the fall, I\u2019d probably bake myself a pie a week if it weren\u2019t for the laborious process of preparing and chilling and rolling out pie dough. Which is why more and more often I\u2019ve found myself abandoning roll-out pastry and opting for low-maintenance press-in crusts instead.<\/p>\n<p>You\u2019re likely no stranger to press-in pie crusts. From crushed graham crackers to ground mixed nuts to crumbly buttery shortbread-style p\u00e2te sucr\u00e9e, the world of press-in pie crusts is vast and varied. What they all have in common, though, is they allow you to set the rolling pin aside and choose a faster, more reliable and intuitive tool: your hands. Assembling the dough can be as simple as mixing up your ingredients with melted butter and pressing it into a pie pan or tart tin.<\/p>\n<p>Next time you\u2019re making a pumpkin pie, opt for a crumbled biscoff cookie base\u2014you won\u2019t miss the traditional roll-out pie crust when warm ginger snappy flavors are front and center. Experiment with savory and sweet by mixing in saltines or Ritz crackers into your pie crust; you can even consider a handful of cheese crackers in the mix for a cheddar-and-apple-pie moment. Instead of covering your precious stone fruit and berries with a time-intensive laborious lattice, opt for a press-in tart crust that\u2019s crisp, light, sweet, and just as buttery. Rolled oats, shredded coconut, and spices are all welcome to the party too.<\/p>\n<p>To be fair, press-in pie dough is not a one-to-one swap. You will miss out on the flakiness that comes from properly mixed pie dough, where large pieces of butter release steam in the oven to create air pockets. But there\u2019s joy to be had in a press-in crust\u2019s buttery, crumbly, meltingly short texture; there\u2019s opportunity to incorporate additional flavors; and there\u2019s less of a chance of getting a massive headache from trying to roll out finicky dough when a family member is breathing hot air down your neck.<\/p>\n<p>Like traditional pie dough, you may likely need to parbake your crust, which can take a little planning ahead. In her debut cookbook Life Is What You Bake It, Vallery Lomas writes that the best rule of thumb is to consider the amount of moisture in your filling. Parbaking\u2014a fancy word for giving the empty crust shell a headstart in the oven\u2014\u201cis used when a filling is so liquidy that it might make the crust soggy before it\u2019s had a chance to firm up in the oven, like a sweet potato pie,\u201d writes Lomas. So for custard-based pie fillings, pumpkin and sweet potato included, you\u2019ll want to prick your pie shell and bake\u2014sometimes loaded up with pie weights, depending on the nature of the recipe\u2014until the crust firms up. But even with this step, turning to a press-in crust is still loads easier than wrestling with your rolling pin.<\/p>\n<p>Consider this permission to give up on roll-out pie dough this year. When you\u2019re in a pinch, say fretting over preparing the dessert you volunteered to bring to Friendsgiving or hurriedly trying to pull together a showstopping pie to round out Christmas dinner, do you really need the added stress? A press-in pie crust doesn\u2019t require painstakingly incorporating butter, guessing about hydration levels, or whipping out the ruler and squinting to see what \u215b&#8221; looks like. And that pumpkin or apple pie will be just as tasty.<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>Salted Caramel\u2013Chocolate Tart<\/p>\n<p>You can use a 9&#8243; or 10&#8243; tart pan, but the layers will be thinner in the larger pan. We also found that Morton kosher salt won\u2019t dissolve completely in the caramel filling, so use Diamond Crystal for the best results for this tart recipe. Then, a generous sprinkling of flaky sea salt before serving brings out the flavor of the chocolate and tempers the sweetness of the caramel. This is part of BA&#8217;s Best, a collection of our essential recipes.<\/p>\n<p>Crust<\/p>\n<p>\u2153<br \/>cup unsweetened cocoa powder (we like Guittard\u2019s Cocoa Rouge Cocoa Powder Unsweetened)<\/p>\n<p>2<br \/>Tbsp. sugar<\/p>\n<p>\u00bd<br \/>tsp. Diamond Crystal kosher salt<\/p>\n<p>1\u2154<br \/>cups all-purpose flour, plus more for surface<\/p>\n<p>\u00be<br \/>cup (1\u00bd sticks) chilled unsalted butter, cut into pieces<\/p>\n<p>1<br \/>large egg yolk<\/p>\n<p>3<br \/>Tbsp. chilled milk or water<br \/>Filling<\/p>\n<p>1\u00bd<br \/>cups sugar<\/p>\n<p>\u215b<br \/>tsp. cream of tartar<\/p>\n<p>6<br \/>Tbsp. chilled unsalted butter, cut into pieces<\/p>\n<p>\u2153<br \/>cup heavy cream<\/p>\n<p>1<br \/>tsp. Diamond Crystal kosher salt<br \/>Ganache<\/p>\n<p>4<br \/>oz. semisweet chocolate (do not go above 70% cacao), finely chopped<\/p>\n<p>\u00bd<br \/>cup heavy cream<\/p>\n<p>2<br \/>Tbsp. unsalted butter, cut into small pieces<\/p>\n<p>Flaky sea salt<br \/>Special Equipment<\/p>\n<p>A 9&#8243; or 10&#8243; tart pan with removable bottom<br \/>Preparation<br \/>Crust<br \/>Step 1<\/p>\n<p>Whisk cocoa, sugar, salt, and 1\u2154 cups flour in a medium bowl. Add butter and toss to coat. Using your fingers, smash butter into dry ingredients until it nearly disappears (you shouldn\u2019t see any large bits) and mixture holds together when squeezed\u2014you\u2019re working it more than you would pie dough. Make a well in the center and add yolk and milk. Using a fork, gradually incorporate flour mixture until you\u2019ve got a shaggy dough. Knead a couple of times in bowl until no dry spots remain and dough is smooth. Flatten into a \u00be&#8221;-thick disk, wrap tightly in plastic, and chill until firm, about 2 hours. (You can make the caramel filling during this time.)<br \/>Step 2<\/p>\n<p>Preheat oven to 350\u00b0. Let dough sit 5 minutes to soften slightly. Roll out on a lightly floured surface to a 14&#8243; round about \u215b&#8221; thick, dusting with more flour as needed to prevent sticking. Lift dough on one edge and throw a pinch of flour on surface. Then we\u2019ve got a trick from the School of Mary Berry to prevent cracks and tears in the dough: Slide the removable bottom of tart pan under dough, positioning it roughly in the center, like below. (Pro tip: Use a bench scraper in the first step for easier lifting.)<\/p>\n<p>Step 3<\/p>\n<p>Fold the edges of the rolled dough inward toward the center, working all the way around so it rests on top of the tart pan bottom. Then lower the bottom into the tart pan.<\/p>\n<p>Step 4<\/p>\n<p>Unfold the edges so they gently slump against the sides of the tart pan and the excess dough is hanging over the edges. Press dough firmly into bottom of pan with floured hands, then use a straight-sided measuring cup to firmly press sides of dough into grooves and up sides of pan. Use a rolling pin over top edge of pan to shear off excess dough:<\/p>\n<p>Reserve dough scraps for patching any potential cracks later. Prick bottom of dough all over with a fork and chill in freezer until very firm, 10\u201315 minutes.<br \/>Step 5<\/p>\n<p>Place tart pan on a rimmed baking sheet and line with a sheet of parchment paper or foil. Fill with pie weights or dried beans and bake until edges of crust are set and starting to look dry, 12\u201315 minutes. Carefully lift parchment with weights. Patch any visible cracks with reserved dough. Return crust to oven and bake until firm and dry all over, 18\u201322 minutes. Transfer to a wire rack and let cool.<br \/>Step 6<\/p>\n<p>Do Ahead: Dough can be made 2 days ahead; keep chilled. Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.<\/p>\n<p>\u00a0<\/p>\n<p>Filling<br \/>Step 7<\/p>\n<p>Bring sugar, cream of tartar, and \u2153 cup water to a boil in a large saucepan over medium-low, stirring with a heatproof spatula until dissolved. Cook, swirling pot often but not stirring, until mixture turns deep amber and wisps of smoke rise from the surface, 8\u201310 minutes. Remove caramel from heat and immediately stir in butter a piece at a time until smooth (be careful; mixture will sputter). Gradually stir in cream, then add salt. Transfer caramel to a heatproof measuring glass (you should have about 1\u00bd cups). Let cool until warm.<br \/>Step 8<\/p>\n<p>Pour caramel into cooled tart shell. Chill until caramel is set, at least 1 hour.<br \/>Step 9<\/p>\n<p>Do Ahead: Caramel filling can be made 3 days ahead; cover and chill. Microwave in 20-second intervals, stirring in between, just until pourable. Caramel-filled tart can be made 1 day ahead; once it\u2019s set, cover and keep chilled.<\/p>\n<p>Ganache<br \/>Step 10<\/p>\n<p>Place chocolate, cream, and butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water). Stir with a heatproof spatula until ganache is smooth, about 5 minutes. Let cool until thickened enough to hold an indentation from a spoon\u2014if it\u2019s too warm, it won\u2019t hold its swirls.<br \/>Step 11<\/p>\n<p>Remove tart from refrigerator and scrape ganache over caramel. Using a spoon, gently work ganache over surface, creating decorative swooshes and swirls. Sprinkle with sea salt; let sit until ganache has lost its sheen, 10\u201315 minutes.<\/p>\n<p>Step 12<\/p>\n<p>Do Ahead: Tart can be assembled 1 day ahead. Chill until ganache is set, then cover loosely. 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France and Real Madrid striker Karim Benzema has been found guilty of conspiring to blackmail a fellow French footballer with a sex tape<\/a><\/li>\n<li>\n<div class=\"wp-block-latest-posts__featured-image alignleft\"><a href=\"https:\/\/www.virlan.co\/when-someone-says-gonzaga-never-plays-anyone-no-1-gonzaga-vs-no-2-ucla\/\"><img loading=\"lazy\" decoding=\"async\" class=\"attachment-thumbnail size-thumbnail wp-post-image ls-is-cached lazyloaded\" src=\"https:\/\/www.virlan.co\/wp-content\/uploads\/2021\/11\/Gonzaga-150x150.jpg\" alt=\"Gonzaga\" width=\"150\" height=\"150\" data-src=\"https:\/\/www.virlan.co\/wp-content\/uploads\/2021\/11\/Gonzaga-150x150.jpg\" \/><\/a><\/div>\n<a href=\"https:\/\/www.virlan.co\/when-someone-says-gonzaga-never-plays-anyone-no-1-gonzaga-vs-no-2-ucla\/\">when someone says Gonzaga never plays anyone! No. 1 Gonzaga vs. No. 2 UCLA<\/a><\/li>\n<li>\n<div class=\"wp-block-latest-posts__featured-image alignleft\"><a href=\"https:\/\/www.virlan.co\/watch-namjoon-asks-james-about-that-joke-grimacing-face-btsxlatelate-bts-late-late-show-james-corden\/\"><img loading=\"lazy\" decoding=\"async\" class=\"attachment-thumbnail size-thumbnail wp-post-image lazyloaded\" src=\"https:\/\/www.virlan.co\/wp-content\/uploads\/2021\/11\/BTS-Late-Late-Show-James-Corden-150x150.jpg\" alt=\"BTS Late Late Show James Corden\" width=\"150\" height=\"150\" data-src=\"https:\/\/www.virlan.co\/wp-content\/uploads\/2021\/11\/BTS-Late-Late-Show-James-Corden-150x150.jpg\" \/><\/a><\/div>\n<a href=\"https:\/\/www.virlan.co\/watch-namjoon-asks-james-about-that-joke-grimacing-face-btsxlatelate-bts-late-late-show-james-corden\/\">Watch : Namjoon asks James about that joke Grimacing face #BTSxLateLate. BTS Late Late Show James Corden<\/a><\/li>\n<li>\n<div class=\"wp-block-latest-posts__featured-image alignleft\"><a href=\"https:\/\/www.virlan.co\/marvel-studios-hawkeye-is-now-streaming-only-on-disney-plus\/\"><img loading=\"lazy\" decoding=\"async\" class=\"attachment-thumbnail size-thumbnail wp-post-image lazyloaded\" src=\"https:\/\/www.virlan.co\/wp-content\/uploads\/2021\/11\/Hawkeye-150x150.jpg\" alt=\"Hawkeye\" width=\"150\" height=\"150\" data-src=\"https:\/\/www.virlan.co\/wp-content\/uploads\/2021\/11\/Hawkeye-150x150.jpg\" \/><\/a><\/div>\n<a href=\"https:\/\/www.virlan.co\/marvel-studios-hawkeye-is-now-streaming-only-on-disney-plus\/\">Marvel Studios\u2019 Hawkeye is now streaming only on Disney Plus. See how Hailee Steinfeld brings Kate Bishop to life in Marvel Studios\u2019 Hawkeye in a special look!<\/a><\/li>\n<li>\n<div class=\"wp-block-latest-posts__featured-image alignleft\"><a href=\"https:\/\/www.virlan.co\/nasa-launches-new-mission-crash-into-asteroid-defend-planet-earth\/\"><img loading=\"lazy\" decoding=\"async\" class=\"attachment-thumbnail size-thumbnail wp-post-image lazyloaded\" src=\"https:\/\/www.virlan.co\/wp-content\/uploads\/2021\/11\/NASA-Launches-New-Mission-Crash-Into-Asteroid-Defend-Planet-Earth-150x150.jpg\" alt=\"NASA Launches New Mission: Crash Into Asteroid, Defend Planet Earth\" width=\"150\" height=\"150\" data-src=\"https:\/\/www.virlan.co\/wp-content\/uploads\/2021\/11\/NASA-Launches-New-Mission-Crash-Into-Asteroid-Defend-Planet-Earth-150x150.jpg\" \/><\/a><\/div>\n<a href=\"https:\/\/www.virlan.co\/nasa-launches-new-mission-crash-into-asteroid-defend-planet-earth\/\">NASA Launches New Mission: Crash Into Asteroid, Defend Planet Earth. Nasa\u2019s Dart mission wants to see how difficult it would be to stop a huge space rock from colliding with Earth<\/a><\/li>\n<li>\n<div class=\"wp-block-latest-posts__featured-image alignleft\"><a href=\"https:\/\/www.virlan.co\/mavericks-beat-clippers-in-ot-to-snap-skid-the-mavericks-have-now-won-6-straight-games-in-which-kleber-has-recorded-at-least-8-points-and-8-boards-in\/\"><img loading=\"lazy\" decoding=\"async\" class=\"attachment-thumbnail size-thumbnail wp-post-image lazyloaded\" src=\"https:\/\/www.virlan.co\/wp-content\/uploads\/2021\/11\/Dallas-Mavericks-150x150.jpg\" alt=\"Dallas Mavericks\" width=\"150\" height=\"150\" data-src=\"https:\/\/www.virlan.co\/wp-content\/uploads\/2021\/11\/Dallas-Mavericks-150x150.jpg\" \/><\/a><\/div>\n<a href=\"https:\/\/www.virlan.co\/mavericks-beat-clippers-in-ot-to-snap-skid-the-mavericks-have-now-won-6-straight-games-in-which-kleber-has-recorded-at-least-8-points-and-8-boards-in\/\">Mavericks beat Clippers in OT to snap skid. The Mavericks have now won 6 straight games in which Kleber has recorded at least 8 points and 8 boards in<\/a><\/li>\n<\/ul>\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n<h2>what is Baking ?<\/h2>\n<h4>Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones.<\/h4>\n<p>The most common baked item is bread but many other types of foods are baked.<\/p>\n<p>Heat is gradually transferred &#8220;from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center&#8221;. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.<\/p>\n<h2><br \/>what is Apple pie ?<\/h2>\n<h4>An apple pie is a pie in which the principal filling ingredient is apple, originated in England.<\/h4>\n<p>It is often served with whipped cream, ice cream (&#8220;apple pie \u00e0 la mode&#8221;), or cheddar cheese.<\/p>\n<p>It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips). The bottom crust may be baked separately (&#8220;blind&#8221;) to prevent it from getting soggy. Deep-dish apple pie often has a top crust only and tarte Tatin is baked with the crust on top, but served with it on the bottom.<\/p>\n<h2><br \/>what is Crust (baking) ?<\/h2>\n<p>In baking, a crust is the outer, hard skin of bread or the shell of a pie. Generally, it is made up of at least shortening or another fat, water, flour, and salt.<\/p>\n<p>It may also include milk, sugar, or other ingredients that contribute to the taste or texture. An egg or milk wash can be used to decorate the outside, as well as coarse sugar. A crust contributes to a pastry.<\/p>","protected":false},"excerpt":{"rendered":"<p>How to Make a Grain Pie Crust ? teaches you all about grain pie crusts. This type of crust can be made with any kind of leftover cooked grain (or grain-like) you have on hand. Watch Erin demonstrate how to make crispy rice and pasta ones as well as how to put in your savory [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3115,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25857,990],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>make pie dough for Thanksgiving or Opting for a Press-In Crust Instead ?<\/title>\n<meta name=\"description\" content=\"How to make pie dough for Thanksgiving ? Why I\u2019m Giving Up on Pie Dough and Opting for a Press-In Crust Instead. 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