But gluten also makes pie crust tough.

但是面筋也会让馅饼皮变得坚韧。

It has become famous worldwide for its hospitality and its “ugly crust pies.”

这家店出名就出名在它热情的服务和它那“恶心的派”。

And the key to making a light, crispy, flaky pie crust?

制作轻薄酥脆薄片馅饼皮的关键是什么？

The best pie crusts tend to be light, crisp, and above all flaky.

最好的饼皮往往是轻轻脆脆的，最重要的是片状的。

In other words, all that butter in pie crust helps it stay tender and flaky.

换句话说，馅饼皮中的所有黄油让它变得松软酥脆。

Normally, two of the main ingredients in pie crust are wheat flour and water.

一般来说，馅饼皮的两种主要成分是面粉和水。

And what you do, is you mix the graham crackers and the butter and you form a pie crust.

然后把全麦饼干和黄油混合在一起，做成馅饼皮。

So, what you want is a pie crust dough that sticks together enough to roll out properly, but stays flaky.

所以，你想要的是一个馅饼皮面团，它粘在一起，而且可以延展开，但也可以保持薄片状。

The pie crust really does a lot.

馅饼皮确实有很多作用。

The pie crust nice and flaky.

馅饼皮很好，片状。

Then, roll one chilled pie crust disk into a 12-inch-diameter circle.

然后，将一个冷冻馅饼皮圆盘卷成一个 12 英寸直径的圆圈。

You just stuff everything in a pie crust and call it a food.

你只是把所有东西都塞进馅饼皮里，然后称之为食物。

You can do puff pastry but it's not authentic, so go with the pie crust.

你可以做酥皮糕点， 但它不是正宗的，所以选择馅饼皮。

But wheat flour contains two proteins — gliadin and glutenin — that can combine to form a delicate pie crust's worst enemy: gluten.

但是小麦粉含有两种蛋白质——醇溶蛋白和谷蛋白，它们可以结合形成精致的馅饼皮最大的敌人：谷蛋白。

We followed the homemade recipe for his pie crust to the letter.

我们这是按照家里的配方做的馅饼壳。

We're using two disks of our homemade pie crust that we made the night before.

我们正在使用前一天晚上制作的两张自制馅饼皮。

And we use the same pie crust for sweet or savory pies.

我们使用相同的馅饼皮来制作甜味或咸味馅饼。

Once your ube filling is ready, pour it into an unbaked pie crust.

一旦你的 ube 馅料准备好了，将它倒入未烘烤的馅饼皮中。

Actually, it's the only pie crust we use.

实际上，这是我们唯一使用的馅饼皮。

If you like a pot pie with a bottom, dump this into a pre-made pie crust.

如果你喜欢有底的馅饼，把它倒进预制的馅饼皮里。