To make a flaky pie crust, start by measuring out 12 ounces (by weight) flour, 8 ounces firm butter and 4 ounces ice water. Keeping it cool is key.
November 27, 2013 With pie-making season in full swing, we share lessons on getting your crust just right from the gurus at the Culinary Institute of America.
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The foundation of a good pie starts with the crust.
December 21, 2012 Pie can elicit thoughts of home, warmth and comfort. But fear of pie crust may deter even the most comfortable of cooks from trying their hand at pie-making. The secret, one chef reveals, starts with the formula 3-2-1.
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CIA Instructor George Higgins checks the slices of pie made by students.
July 2, 2012 At the Culinary Institute of America, chef George Higgins teaches his students a foolproof method for making a flaky pie crust. It starts with 3 parts flour, 2 parts fat and 1 part liquid.
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June 29, 2012 Meat Week's almost over. It's time for Pie Week! Here's a preview: If you are scared of pie crust, we've got tips from the CIA that boil it down to a basic 3:2:1 ratio.
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