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weak to deal with a pie crust anyway. and yes, butter for anything and everything baked. i have been near arguing about shortening in cookies. butter is always better in my opinion. I’m sorta recognized for my pies in my little mountain city. I at all times use the meals processer–pulsing and checking to make sure I even have pea sized chunks before transferring the entire mess to a bowl for the ice water half. I’ve discovered it to be super important to refridgerate the dough, then roll it out and refridgerate it again earlier than pie-panning it and filling it. The chilly butter chunks are the key to making the steamy pockets of flakiness. The purpose the meals processer works better Amazing even though im not from your sack i know youve still got my back happy fathers day mugthan the by-hand method is that the messing-with-the-butter half is minimized. It takes me 10 seconds to get the butter to the proper measurement. Here I discuss making pie crust(for my first lemon meringue pie – yum!). I, too, prefer all butter crusts! I went with Melissa Clark’s Nov.’06 recipe from the New York Times. I assume a processor is ok if you start with large chunks of frozen butter and add them in batches. make sure to not over-course of or add too much liquid. Too much liquid makes the crust powerful (develops gluten, I See more in here: https://fullprintingteeshirt.com/cloud/top-selling-item-dog-lover-a-staffies-house-rules-poster/
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