#pie-crust

#pie-crust

[It] makes an incredibly flavorful, tender, and flaky crust,

Heat oven to 425 degrees F. Grease a 13x9 inch (3 quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from the pouch. Unroll on a work surface. Roll into a 13x9-inch rectangle. Place crust in dish and trim edges to fit. In a large bowl, stir corn syrup, brown sugar, butter, vanilla, and eggs with a wire whisk. Spoon half of the filling into the crust-lined dish (about 4 cups).

Chef Merritt emphasized the importance of chilling butter in the freezer for half an hour before working it into her pie crust dough. "This is important," she says, "because you want to have small but distinct butter pieces scattered throughout your dough (think as large as a pea, or as small as a mini chocolate chip). As the crust bakes, the tiny butter pockets steam and cause the crust to puff, giving you a flaky, buttery, and tender crust."

In a YouTube video of her favorite pumpkin desserts, Stewart makes a gluten-free crust for a spiced pumpkin pie. By crushing the rice cereal and mixing it up with a few nuts, it can then be used in place of graham crackers in a crumb crust, which can be baked as usual or used for a chilled pie. Stewart doesn't mention a particular brand of cereal in the video, but the published recipe suggests using Rice Chex.

you can render and transform dry brownie chunks or squares into chocolatey crumbs and then grind them up to make pie crust, just like you would with graham cracker or cookie crumbs. For easy incorporation into your next pie recipe, just follow the 3-ingredient formula for a perfect cookie-based pie crust, substituting stale brownie crumbs for the best cookies for flavorful crumb crusts.