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@user714300739: Da el paso, Natura te espera. ¡Regístrate ya!

Natura Perú
Natura Perú
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Thursday 16 July 2026 23:11:52 GMT
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Old-fashioned pie crust recipe📌 Ingredients needed: 3 cups all-purpose flour 2/3 cup lard 5 tablespoons unsalted butter, cold 1 teaspoon salt 1/2 cup ice water (adjust as needed) Combine flour and salt in a large bowl. Cut in lard and butter. Add ice cubes into a large glass measuring cup, and cold water. Incorporate a little water at a time. Do NOT overwork the dough! As it comes together, place pie dough into a large zip-style freezer bag. Refrigerate for several hours or overnight. ✅Use very cold butter or fat – Keep the butter, shortening or fat well-chilled and cut into small pieces to begin with. ✅Don’t overwork the dough – While some recommend using a food processor to make pie crust, we do not. We recommend using a pastry blender and making pie crust by hand. The more you work with the fat pieces and flour, the higher chance for gluten formation, making pie crust tough. ✅Roll out and turn the dough – Roll out the dough away from yourself and turn the dough often. Keep even pressure with the rolling pin across.
Old-fashioned pie crust recipe📌 Ingredients needed: 3 cups all-purpose flour 2/3 cup lard 5 tablespoons unsalted butter, cold 1 teaspoon salt 1/2 cup ice water (adjust as needed) Combine flour and salt in a large bowl. Cut in lard and butter. Add ice cubes into a large glass measuring cup, and cold water. Incorporate a little water at a time. Do NOT overwork the dough! As it comes together, place pie dough into a large zip-style freezer bag. Refrigerate for several hours or overnight. ✅Use very cold butter or fat – Keep the butter, shortening or fat well-chilled and cut into small pieces to begin with. ✅Don’t overwork the dough – While some recommend using a food processor to make pie crust, we do not. We recommend using a pastry blender and making pie crust by hand. The more you work with the fat pieces and flour, the higher chance for gluten formation, making pie crust tough. ✅Roll out and turn the dough – Roll out the dough away from yourself and turn the dough often. Keep even pressure with the rolling pin across.

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