![]() ![]() Cut twelve 5 x 5-inch squares of parchment paper or aluminum foil.Preheat the oven to 375 degrees F with a rack in the center.To prebake: Freeze the crusts 15 to 20 minutes or until firm.Cover with plastic wrap and slide the tin into the refrigerator until you are ready to proceed with filling or prebaking the shells. (If the dough starts to feel soft and moist, set the muffin pan in the refrigerator and let the dough firm back up.) Don’t fuss much with the dough-these crusts are meant to have an adorably rustic look-just keep the dough level with or slightly above the rim of the baking cup. Fit the twelve circles of dough into the cups of a standard muffin pan, pleating as needed and pressing lightly to snug the dough up against the bottom and sides of each cup.Repeat the process with the second disk of dough, adding six more rounds to the baking sheet and the additional trimmings to the scrap dough. Gather up the scraps, wrap them in plastic, and keep in the refrigerator for another use (see Scrap Dough, page 31). Transfer the rounds to a parchment-lined baking sheet and set the sheet in the refrigerator. Use a 4-inch cutter (or, like we do in the shop, use an empty coffee can with an opening that diameter) to cut the dough into six 4-inch rounds. ![]() Retrieve one disk of dough from the refrigerator and roll as directed for a Single-Crust Pie Shell (page 20). ![]()
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