Making Your Own Pastry for Pies

You can always buy your pie crusts or the pastry for pies, but it is not the same as making your own from scratch. Plus, it is a lot easier than you might think to make for yourself. Try the pastry with all of your favorite pies; the pastry is also great to use for the crust of meat pies.




For other great recipes and tips, check out my blog.
http://www.cookingwithcandra.com/blog

Category:

Education

Tags:

• Pastry for Pies
• making your own
• how-to
• recipe
• ingredients
• directions
• pastry

[CookingWithCandra]

@elisabella20 I usually use my pier dough up with in three months

[elisabella20]

How long can you freeze the dough?

[CookingWithCandra]

@97WarriorGrad Hi there. If I'm not mistaken, the "fraisage" method is the method we use to make "short crust" which is more of a mealy, crumbly crust than a flaky one. You can definitely use shortening instead of butter, depending on what flavor you are looking for. I tend to use the fraisage method if I want to make a tart or flan with a buttery...almost shortbread flavor. Most of the time I use shortening because it's less expensive, plus it has a neutral flavor. I hope this helps! Thanks!

[97WarriorGrad]

Dear Candra,

Great videos, as always! I recently heard of a pie crust prep method called "fraisage", but the recipe in which I found this method used all butter. My question: is the fraisage method best only with pie crust doughs made with all butter or do I have room to experiment, as with your recipe which uses shortening? Many thanks! I love your videos!