Wow, like new design plaks ...boleh try ni ...see this video to make the pie edges ...Click HERE
╰⊰✿´•*¨*•.¸¸❥¸ Perfect Pie Crust╰⊰✿´•*¨*•.¸¸❥¸
Salah satu rahsia untuk mendapatkan kerak pai (pie crust) yang bagus ialah mentega yang sejuk. Potong mentega menjadi kiub dibekukan dalam freezer sekurang-kurangnya 15 minit, terbaik lebih satu jam atau semalaman.
Click here for video - http://www.youtube.com/watch?v=cHRAPW5KTxc
Ingredients
All Butter Crust for Sweet and Savory Pies (Pâte Brisée)
- 2 1/2 cups all-purpose flour, plus extra for rolling
- 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 to 8 Tbsp ice water
Method
Step 1 - Campurkan tepung, garam, dan gula dalam Food Processor, campurkan. Tambah mentega dan pulse 6 hingga 8 kali. Tambah air ais 1 sudu pada satu masa, campur campuran sehingga bercampur semua. Jika anda picit, doh mula terbentuk bila memegangnya Jika masih tidak bergaul tambah lagi sedikit air dan pulse lagi. Perhatikan bahawa terlalu banyak air akan membuat pie crust menjadi keras.
Step 2 - Keluarkan doh dari food processor dan tempatkan di permukaan/surface yang bersih. Jika anda hendak extra flaky pie crust, boleh la diuli doh tersebut dengan menggunakan belakang palm/tangan anda beberapa kali . Ini akan membantu meleperkan mentega ke dalam lapisan antara tepung yang akan membantu kerak yang terhasil menjadi tidak stabil. Anda boleh melangkau langkah ini jika anda mahu. Perlahan-lahan membentuk campuran doh kepada dua dough. Jangan terlebih- menguli . Anda harus dapat melihat sedikit mentega dalam adunan. Ini ketulan kecil mentega adalah apa yang akan membolehkan kerak yang terhasil menjadi tidak stabil. Taburkan tepung sedikit sekitar cakera. Balut setiap cakera dalam bungkus plastik dan menyejukkan sekurang-kurangnya 1 jam , dan sehingga 2 hari.
Step 3 - Keluarkan satu doh dari peti sejuk. Reharkan di suhu bilik selama 5-10 minit untuk melembutkan permukaan doh. Gelek dengan pin rolling di atas permukaan rata, bentuk kepada bulatan 12- inci; kira-kira 1 /8 daripada inci tebal. Jika perlu , sprinkles tepung bawah doh untuk memastikan adunan dari melekat.Letakkan ke plat pai 9 inci. Perlahan-lahan tekan doh pai ke bawah supaya ia garis bawah dan sisi plat pai. Gunakan gunting dapur untuk mengurangkan doh dalam 1/2 inci tepi hidangan pai.
Step 4 - Tambah Filling ke dalam pie.Roll doh kedua, seperti sebelum ini perlahan-lahan uli di atas permukaan rata. Letakkan dia atas pai di bahagian atas. Potong doh berlebihan dengan gunting dapur. Lipat tepi pai or picit menggunakan 2 thumb or tekan dengan garfu. Lorekkan pai supaya kepanasan/steam dapat keluar dari pai ....
My first pie ever ...my crust sedikit keras huhuhu ..so, InsyaAllah akan cuba lagi seterusnya sbb x puas hati ...
╰⊰✿´•*¨*•.¸¸❥¸ Chicken Pot Pie╰⊰✿´•*¨*•.¸¸❥¸
Chicken Pot Pie is one of our favorite comfort foods and this recipe, originally found on allrecipes.com, hit the spot. I made a few modifications to the ingredients and I also made fresh pie crust instead of pre-packaged as it doesn't take that long and the quality is much better. The recipe below yields one large pie that feeds about 6. Enjoy!
HELPFUL HINTS
1. The edges of the crust have a tendency to cook faster than the top of the pie. As soon as you see the crusts browning, cover them with tin foil so they don't burn while the rest of the pie bakes.
INGREDIENTS
Pie Crust
1 cup butter cubed and chilled
2 1/4 cups all-purpose flour
1 tsp salt
8 to 10 Tbs ice water
2 1/4 cups all-purpose flour
1 tsp salt
8 to 10 Tbs ice water
Pot Pie
1 pound skinless, boneless chicken breast, cubed
1 cup carrots, sliced
1 cup green peas, frozen
1/2 cup celery, slized
1/3 cup butter
1/3 cup onion, shopped
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1 3/4 cups chicken broth
2/3 cup milk
DIRECTIONS
Pie Crust
1. Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand.
2. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps.
3. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes.
4. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round.
5. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the pie filling.
Pot Pie
1. Preheat oven to 425 degrees F.
1. Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand.
2. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps.
3. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes.
4. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round.
5. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the pie filling.
Pot Pie
1. Preheat oven to 425 degrees F.
2. In a saucepan, combine chicken, carrots, peas, and celery.
3. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
4. In a separate saucepan over medium heat, cook onions in butter until soft and translucent.
5. Stir in flour, salt and pepper.
6. Slowly stir in chicken broth and milk.
7. Simmer over medium-low heat until thick. Remove from heat and set aside.
8. Place the chicken mixture in bottom pie crust.
9. Pour hot liquid mixture over the chicken mixture.
10. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
11. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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