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      • Fried Thai Snapper with Lime Cilantro Fish Sauce and Crispy Shallots
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once dough is ready, roll out to an inch bigger than your pie pan
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press into pan then crimp edges or use fork to create more surface area for browning. more brown = more flavor!

pie crust.

ingredients.

  • 1 1/2 cups flour - sifted
  • 1 tablespoon sugar
  • ¼ pound (one stick, eight tablespoons, ½ cup) cold butter cut into 1/4" cubes
  • two finger pinch of salt
  • 3 tablespoons cold water

directions.

  • combine sifted flour, sugar, salt
  • add cold butter cubes and use a pastry cutter or fork to press into flour
  • continue mixing until consistency is similar to coarse crumbs (work quickly or put back into freezer if butter starts to get soft)
  • next add water and form into dough
  • you'll need a little flour for dusting but there's enough butter in the dough to prevent much sticking
  • knead enough to create a consistent dough but again, keep the butter cold
  • at this point, you can wrap the dough in plastic and stick in fridge until ready to roll out (best to let chill for 10-15 before rolling but can stay in fridge for a week -no problem)

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  • home
  • food+wine
    • recipes >
      • Fried Thai Snapper with Lime Cilantro Fish Sauce and Crispy Shallots
      • bacon caramel
      • beer bread
      • pie crust
      • quiche
      • flank steak
      • fried quinoa cakes
      • Pork Tenderloin with Bing Cherry Pinot Noir Compote
      • platanos maduros
      • lechon asado
      • roasted cauliflower
    • seasonal cooking
    • inspiration
    • beer/wine pairings
  • events
    • Friendsgiving 2017 Sign Up
  • blog