Um, pie crust. Duh.
Here's how:
2 c. flour
1/2 t. salt toss together
6 T. cold butter or margarine cut in to the size of peas
about 1/3 c. cold water, stir w/ a fork to combine
Chill until the filling is ready - roll out, using a little flour as possible - follow recipe for cooking instructions.
Apple turnovers are usually made with a puff pastry dough, which is filled with an apple mixture and then folded over and baked.
puff i think :)
Shortcrust
Pies can be sweet or savoury. Depending on the filling and the pastry used in making them
it can be short crust pastry with all the varietirs of sweet and savouries like flan, tartlets, pies its sweet / sugar pastry like apple flan or bakewell tart its sweet / sugar pastry like apple flan or bakewell tart
There is a specific "pork pie " pastry, designed for the purpose. It is based on "hot water crust pastry".
You can make several delicious pastries filled with apples, including apple pies, apple turnovers, apple fritters, apple cakes, apple crisps and apple cobblers to name a few.
Sweet pies have a sweet filling and a sweet pastry. (i.e the filling and pastry contain sugar). Savory pies do not.
Pi with a capital P and small i is a mathematical term. Pie is a dessert, such as apple pie.
pies
Most pies don't. Apple pies do.
* tarts (jam,treacle etc.) * cornish pasties * pies
A pies crust is the pastry case. The pastry is the outer part of the pie with the filling in the middle. Some pies known as tarts or flans have a pastry base, some pies just have a pastry topping, and some pies are completely enclosed in pastry. The pastry is the pie crust.
A pastry brush is a cooking utensil. Its used when basing rolls or crust of pies. It could also be used to base meats with sauces, juices and so forth.
A very thin pastry dough. It tears easily. It used in pies.