Search Results for: Chilled bovine animals half carcasses
the new york times some people shy away from making pie crusts. here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. if you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half
european-style unsalted butter like plugra. you can experiment with textures and flavors by substituting to tablespoons shortening, lard, beef suet, duck fat or an unsweetened nut butter, such as hazelnut butter, almond butter or mixed nut butter, for to tablespoons regular butter. all should be well chilled...
https://cooking.nytimes.com/recipes/448-all-butter-pie-crust