Then the vetting for eligibility begins: Nominees must have full creative control of the menu — but only for five or fewer years (the threshold for being considered "new").
In addition to adding a light sweetness, the sugar in this all-purpose pie dough also interferes with the formation of gluten, contributing to a nice, tender crust even without using special pastry flour.A little bit of sugar can also make for a better golden-brown color on the finished pie.
Even with the small amount of sugar we use here, this dough should still be perfectly suitable for savory applications like quiche or empanadas..The 5 Most Common Piecrust Problems — and How to Solve Them.From this recipe's first step, be very gentle with how you combine the ingredients: Overwork it too much at this stage and your crust will be tough.
Pulse the flour-butter mixture in a food processor until you get pea-sized crumbles, then add the cold water in a thin stream as the food processor runs, stopping as soon as things start to clump.You'll knead it just a handful of times to bring it together; at no point should the dough form a smooth ball.. Make ahead.
The dough can be prepared through Step 3 and stored in the freezer for up to one month.
Defrost gently in the refrigerator, then roll it out as usual.. Cook Mode.Gradually add cooled melted butter, beating until smooth, about 1 minute.. Sift flour, baking powder, and salt in a medium bowl; add to egg yolk mixture in 2 additions, folding until just combined after each addition.
Gently fold in beaten egg whites in 3 additions, folding until just combined after each addition.Divide batter evenly among prepared pans.. Bake in preheated oven until cakes are light golden brown and spring back when touched, about 20 minutes.
Let cool in pans 10 minutes.Invert cakes onto a wire rack, and let cool completely, about 1 hour.. Make the Blueberry-Coriander Buttercream Frosting.