I’m not one of these people. I eat cookie dough and cake or brownie batterall the timeand have been for so long that I wouldn’t be surprised if my first sentence was “Can I lick the bowl?” I’ve never gotten sick. And in fact, a little research on the internet — which is...
then turn the dough on to a clean surface and knead a few times to smooth out. Flatten into a disc 2 inches smaller than the pot with the stew in it. Slice like a tic tac toe board into 9 pieces and arrange the pieces on top of the stew....
Jennifer in NYC — Not sure exactly which shortbread crust you have in mind, but I certainly don’t think it will taste bad. Shortbread has a lot in common with pie dough, anyhow, minus the cutting in the butter to get flakiness. Neither have an egg or yolk, and my crust without it...
Very slowly pour the liquid ingredients into the flour mixture (but keep the ice out of the mixture), and beat slowly until the mixture comes together into a ball of dough. You may not need all of the liquid (I usually only need about half, but much depends on the type of flour you...
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over it. Cover with top crust, seal the edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 35 minutes, or until pastry is golden brown ...
Typical French Silk Pies are made with a pastry dough (main ingredients: bleached all-purpose flour and lots of butter) and a chocolate sabayon (main ingredients: egg yolks, lots of sugar, and even more butter). A single pie can contain up to 3 sticks of butter and 1¾ cups of ...
For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter and pulse until the mixture resembles yellow cornmeal mixed with pea-sized bits of butter. Add the egg mixture and pulse until the dough just comes together. (If the dough is very...
In a large bowl, stir the flour and sugar together. Using a pastry blender or your fingertips, work the butter into the mixture until it resembles coarse meal. Sprinkle on 3 to 4 tablespoons of the eggy water, and mix it in with your fingers just until the dough comes together into a...
dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than two or three times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 ...
dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; it's easily repaired. Using scissors or a sharp knife, trim the dough to ...