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Tips for Perfect Pie Crust

What’s in a pie? Does it matter as long as you have the perfect pie crust? Follow these tips for a delicious crust.

  1. Don’t Handle More than Necessary; don’t over work the fat and flour. Cut your butter into the flour. The butter must be very cold and hard, forming pea size shapes. If the butter softens, it creates a tough crust.
    Add Minimal Water. Add water a tablespoon at a time. Stop adding water when the dough can hold together from a pinch.
  • 3. Keep The Dough Cold. Refrigerate the rolled crust for about one hour before filling and baking.
  • For the inexperienced, purchase a pre-made dough in the refrigerator section of the grocery store or use a box mix. Practice a couple times to perfect dough made from scratch. Enjoy!
  • Basic Pie Crust Recipe
  • 1 1/4 c All Purpose Flour
  • 1/4 tsp. Salt
  • 1/2 c Butter, cold, diced
  • 1/4 c Ice Water (tablespoon at a time)
  • Combine flour and salt. Cut in butter to form pea size balls. Add water a tablespoon at a time until ball forms. Wrap and refrigerate for at least 2 hours. Roll out.
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  • Check out secret recipes!

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    Make Instant Pot Lemon Cheesecake for the Home Run!

    One of the coolest things the Instant Pot can do is make cheesecake! Without a long story, so you don’t have to SKIP right to the recipe, I am taking you right to this home run of a cheesecake recipe; make one today!

    Instant Pot Lemon Cheesecake

    This recipe for the Instant Pot is simple and delicious. Garnish cheesecake with fresh fruit.

    • 10 graham crackers
    • 5 tbsp salted butter (melted)
    • 2 eggs (room temperature)
    • 16 oz cream cheese (room temperature)
    • 3/4 c sugar
    • 1/4 c sour cream (room temperature)
    • 1 tbsp fresh lemon juice
    • 1 tbsp lemon zest
    • 1 1/2 tsp vanilla extract
    1. Line the inside of a cake pan with foil, leaving extra to overhang around the edges; approximately 1″ so you can remove the cake from the pan after chilling.

      In a food processor, pulse the graham crackers until they are fine crumbs. Add crumbs and melted butter to a bowl and mix with hands forming large clumps. When all of the crumbs are moist, press into the pan and up the sides. Set aside.

      In a large bowl, beat the cream cheese, sugar and sour cream until smooth. About 3 minutes. Add eggs, lemon juice, lemon zest and vanilla. Beat on high for about 1 minute. Pour into crust.

    Instant Pot Settings

    1. Add 1 cup water to the Instant Pot. Place the cake pan on the trivet that came with the unit and lower it into the Instant Pot. Lightly lay a sheet of aluminum foil over the cheesecake. Cover the pot, set to cook at high pressure for 28 minutes. Turn the warm button off. Allow steam to release naturally for about 15 minutes.

      Remove the lid and the cake pan from the pot. Gently dab the inside rim of the pan to remove any excess moisture.  Let cool on the counter for about 15 minutes then cover with plastic wrap to refrigerate overnight.

    This recipe is for a 6 quart Instant Pot. Ensure you have the right size baking pan to insert into the instant pot. A 6″ cake pan was used for this recipe but a 7″ spring form pan  will also work.

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