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Before you jump to Flaky Pie Dough recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater
Most of us have a fairly good idea about what healthy eating is: plenty of fruits and vegetables and not too much fat and sugar. But when it comes to children, knowing what is healthy is merely the start. And even in case you keep’healthy' it doesn’t mean your child will willingly eat it.
There is hope. Children need some excess encouragement and guidance along with a few of those strategies your kid is sure to eat healthy.
Be a gatekeeper.
It’s very likely the simplest way to get your kids to eat healthy is to remove the less-healthy options. Take control over what foods and snack choices are in your home. If a kid is hungry they will eat it whenever there isn’t another alternative. Have you ever heard of a kid starving to death because his parents wouldn’t feed him potato chips?
Maintain healthy food in sight.
As for those less-than-good-for-you foods, maintain them in high cabinets and out of your child’s reach. Arrange your fridge and cabinets so that healthy foods will be the first foods you see. In the event you choose to have some unhealthy choices in the home keep them out of sight and you and your kids are going to be not as likely to select them as a option.
Make healthy meals convenient.
Wholesome foods, especially fruits and vegetables require little preparation which is wonderful for your’starving' kid and you. You might not be aware of how many more fruits and vegetables your child will consume simply by having them visible and easy to catch.
Make learning about food pleasure.
Taking some of the mystery from where foods come from may work wonders for some selective eaters. Prepare family foods together, have your child mix the ingredients and serve the meals to the remainder of the household. Select a vegetable garden as a family endeavor and set your kid in charge of watering and picking the ripe vegetables. Kids who are involved are more likely to be a willing player during the eating procedure.
Keep an eye on Portion dimensions.
Parents often stress how much their children should be eating. Whether you’re attempting to find a discerning eater to have a bite of anything green or restrict the total quantity of dessert that your sweet-toothed kid needs watching portions is essential. Knowing the size of a healthy portion will give you some fundamental perspective.
Set a healthy example.
Remember that eating meals together isn’t just a excellent way to catch up on your household’s day it’s also the perfect time to role-model healthy eating habits. Children learn by watching their parents…That’s food for thought!
We hope you got benefit from reading it, now let’s go back to flaky pie dough recipe. You can cook flaky pie dough using 5 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Flaky Pie Dough:
- Prepare 20 oz pastry flour
- Prepare 14 oz shortening
- Get 6 oz water (cold)
- Prepare 2 tsp salt
- Provide 1 oz sugar (optional)
Instructions to make Flaky Pie Dough:
- Sift the flour into bowl. Add the shortening.
- Rub or cut the shortening into the flour. It should look like the fat particles (shortening) are the size of peas or hazelnuts.
- Note: if you continue to cut the fat in until it resembles cornmeal you will make a mealy pie crust which is used for wet pies or pies that have a lot of juice like fruit pies.
- Dissolve salt and sugar in the water.
- Add the water to the flour mixture. Mix very gently, just until the water is absorbed. Do not overwork the dough!
- Wrap dough with parchment paper and then plastic wrap. Refrigerate for at least 4 hours.
- Note: dough might seem dry and crumbly initially but will come together during the refrigeration process.
- Note: 4 hours is minimum refrigeration time however if you have it wrapped well you can keep it this way for several days to a week or so.
- Scale portions of the dough as needed, roll out and place in pie tins.
- Scaling guidelines: 9 inch bottom crust -8 oz. 9 inch top crust -6 oz. 8 inch bottom crust -6 oz. 8 inch top crust -5 oz. These are just guidelines. Some bakers will use more or less depending on how thin crust is wanted and how experienced they are with rolling perfect rounds to eliminate excess scraps that are trimmed away.
- Rest the dough in the pie tins (preferably in refrigerator) after trimming for 20-30 minutes. This helps prevent crust shrinkage as it bakes. You can leave pie resting in tins covered in plastic wrap in refrigerator for several days to weeks or you can freeze for longer storage as needed. Just ensure it is covered in plastic wrap well so it does not pick up odors or flavors from fridge.
- Dock dough bottom to reduce chance of blistering. You can also use dried beans or pie weights on parchment paper placed on top of dough if you are pre-baking the crust. Thus is done for cream filled or chiffon pies where the filling is made separate and added to a baked crust. For pies that filling bakes in pie you don't need to add pie weights,the filling will weight it down.
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