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		<title>Buttery Pie Dough - Versionsgeschichte</title>
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		<title>CindiDurgin64 am 10. Oktober 2025 um 23:14 Uhr</title>
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&lt;table class='diff diff-contentalign-left'&gt;
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			&lt;td colspan='2' style=&quot;background-color: white; color:black;&quot;&gt;← Nächstältere Version&lt;/td&gt;
			&lt;td colspan='2' style=&quot;background-color: white; color:black;&quot;&gt;Version vom 10. Oktober 2025, 23:14 Uhr&lt;/td&gt;
			&lt;/tr&gt;&lt;tr&gt;&lt;td colspan=&quot;2&quot; class=&quot;diff-lineno&quot;&gt;Zeile 1:&lt;/td&gt;
&lt;td colspan=&quot;2&quot; class=&quot;diff-lineno&quot;&gt;Zeile 1:&lt;/td&gt;&lt;/tr&gt;
&lt;tr&gt;&lt;td class='diff-marker'&gt;−&lt;/td&gt;&lt;td style=&quot;background: #ffa; color:black; font-size: smaller;&quot;&gt;&lt;div&gt;&amp;lt;br&amp;gt;For the Dough: Whisk flour, sugar, and salt &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;together &lt;/del&gt;in a medium bowl. Cut butter into cubes no smaller than 1/2 inch, and toss with flour mixture to &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;interrupt &lt;/del&gt;up the &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;items&lt;/del&gt;. &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;With &lt;/del&gt;your fingertips, smash &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;every &lt;/del&gt;cube flat-that is it! No rubbing or &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;slicing&lt;/del&gt;. Stir in water, then knead dough &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;against &lt;/del&gt;sides of the bowl till it comes &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;collectively &lt;/del&gt;in a shaggy ball. Dough temperature ought to register between &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;65 &lt;/del&gt;and 70°F (18 and 21°C); if not, refrigerate briefly earlier than rolling and folding (see &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;word&lt;/del&gt;). Make the Layers: On a generously floured work surface, roll dough &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;right &lt;/del&gt;into a roughly 10- by 15-inch rectangle. Fold the 10-inch sides to the &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;center&lt;/del&gt;, then &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;shut &lt;/del&gt;the newly formed packet like a &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;book&lt;/del&gt;. Fold in half once &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;more&lt;/del&gt;, bringing the brief sides &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;collectively &lt;/del&gt;to create a thick block. Divide in half with a pointy knife or bench scraper. Dough temperature should still be somewhere between 65 and 70°F (18 and 21°C); if not, &lt;del class=&quot;diffchange diffchange-inline&quot;&gt; [http://www.seong-ok.kr/bbs/board.php?bo_table=free&amp;amp;wr_id=5250189 Wood Ranger Power Shears USA] &lt;/del&gt;refrigerate briefly earlier than proceeding (see &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;note&lt;/del&gt;).&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;For Single-Crusted Pies: Using as much flour as wanted, roll one piece &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;right &lt;/del&gt;into a 14-inch circle; this measurement permits ample room to line pie plate, with &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;enough &lt;/del&gt;overhang to &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;form &lt;/del&gt;a generous border. At smaller sizes, dough will fall &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;short&lt;/del&gt;, making it tough to shape edges, and thicker dough &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;will not &lt;/del&gt;crisp as &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;meant&lt;/del&gt;. Transfer to 9-inch pie plate; dough &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;needs to &lt;/del&gt;be &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;easy &lt;/del&gt;to handle, and won't require any special procedures to &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;move&lt;/del&gt;. Dust off excess flour with a pastry brush, &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;using &lt;/del&gt;it to nestle dough into corners of pan. With scissors or kitchen [https://&lt;del class=&quot;diffchange diffchange-inline&quot;&gt;chachamortors&lt;/del&gt;.&lt;del class=&quot;diffchange diffchange-inline&quot;&gt;com&lt;/del&gt;/&lt;del class=&quot;diffchange diffchange-inline&quot;&gt;bbs/board.php?bo_table=free&amp;amp;wr_id=5961946 &lt;/del&gt;Wood Ranger &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;Power Shears USA&lt;/del&gt;], &lt;del class=&quot;diffchange diffchange-inline&quot;&gt; [http://pandahouse.lolipop.jp/g5/bbs/board.php?bo_table=room&amp;amp;wr_id=8479959 Wood Ranger Power Shears USA] &lt;/del&gt;trim edge in order that it overhangs by 1 1/four inches. Fold overhang over itself to create thick border that sits on high edge of pie plate, not &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;under&lt;/del&gt;. Crimp or form crust as desired. Repeat with remaining dough. Wrap with plastic and refrigerate at &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;the very &lt;/del&gt;least 2 hours and up to overnight. Use as directed in your &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;favourite &lt;/del&gt;recipe. For a Double-Crusted Pie: Using as a lot flour as &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;needed&lt;/del&gt;, roll one piece right into a 14-inch circle; this size permits ample room to line pie plate, with enough overhang to kind a generous border.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;At smaller sizes, dough will fall &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;quick&lt;/del&gt;, making it &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;tough &lt;/del&gt;to form edges, and thicker dough will not crisp as &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;supposed&lt;/del&gt;. Transfer to 9-inch pie plate; dough must be &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;simple &lt;/del&gt;to handle, and will not require any special procedures to &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;move&lt;/del&gt;. Dust off excess flour with a pastry brush, &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;using &lt;/del&gt;it to nestle dough into corners of pan. With scissors or kitchen [https://&lt;del class=&quot;diffchange diffchange-inline&quot;&gt;hu&lt;/del&gt;.&lt;del class=&quot;diffchange diffchange-inline&quot;&gt;velo&lt;/del&gt;.&lt;del class=&quot;diffchange diffchange-inline&quot;&gt;wiki&lt;/del&gt;/&lt;del class=&quot;diffchange diffchange-inline&quot;&gt;index.php?title=The_Valves_Are_Usually_Piston_Valves buy &lt;/del&gt;Wood Ranger Power Shears], trim edge &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;in order &lt;/del&gt;that it overhangs by 1 1/4 inches. For &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;stable &lt;/del&gt;top crust, roll remaining dough as earlier than; for lattice-&lt;del class=&quot;diffchange diffchange-inline&quot;&gt;top &lt;/del&gt;pie, roll into a 9- by 15-inch rectangle as &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;a substitute&lt;/del&gt;. Transfer to a baking sheet or &lt;del class=&quot;diffchange diffchange-inline&quot;&gt; [http://wiki.konyvtar.veresegyhaz.hu/index.php?title=Szerkeszt%C5%91:KerstinBustard Wood Ranger Power Shears USA] &lt;/del&gt;parchment-lined &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;cutting &lt;/del&gt;board. Wrap &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;both parts &lt;/del&gt;in plastic and refrigerate &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;a minimum of &lt;/del&gt;2 hours and as much as overnight. Use as directed in your &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;favorite &lt;/del&gt;recipe; after filling pie and sealing crusts collectively, refrigerate &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;half-hour earlier than &lt;/del&gt;baking. For a Blind-Baked Pie: Adjust oven rack to &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;lower&lt;/del&gt;-&lt;del class=&quot;diffchange diffchange-inline&quot;&gt;middle &lt;/del&gt;position and preheat to 350°F (180°C). Line pie shell that has been chilled for &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;not less than &lt;/del&gt;2 hours (as outlined in Step 3) with &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;large &lt;/del&gt;sheet of aluminum foil, urgent so it conforms to curves of plate. Fill to brim with sugar, &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;switch &lt;/del&gt;to a half sheet pan, and bake &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;until &lt;/del&gt;fully set and &lt;del class=&quot;diffchange diffchange-inline&quot;&gt; [https://interior01.netpro.co.kr:443/bbs/board.php?bo_table=free&amp;amp;wr_id=183 Wood Ranger Power Shears USA] &lt;/del&gt;golden &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;across &lt;/del&gt;the edges, 60 to 75 minutes. Fold &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;lengthy &lt;/del&gt;sides of foil towards center, gather &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;short &lt;/del&gt;sides, and use &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;each arms &lt;/del&gt;to &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;rigorously switch &lt;/del&gt;sugar to heat-&lt;del class=&quot;diffchange diffchange-inline&quot;&gt;protected &lt;/del&gt;bowl. Let sugar cool to room temperature. If wanted, &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;proceed &lt;/del&gt;baking crust a &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;few &lt;/del&gt;minutes extra to brown alongside the &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;underside&lt;/del&gt;.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;Viscosity is a measure of a fluid's &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;charge&lt;/del&gt;-dependent resistance to a change in form or to &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;movement &lt;/del&gt;of its neighboring &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;portions &lt;/del&gt;relative to each other. For liquids, it corresponds to the informal &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;concept &lt;/del&gt;of thickness; for example, syrup has a &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;higher &lt;/del&gt;viscosity than water. Viscosity is &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;defined &lt;/del&gt;scientifically as a &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;drive &lt;/del&gt;multiplied by a time divided by an space. Thus its SI &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;units &lt;/del&gt;are newton-seconds per metre squared, or pascal-seconds. Viscosity quantifies the &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;interior&amp;#160; [https://ss13.fun/wiki/index.php?title=Hedge_Shears_Heavy_Duty_Long_Handle_Garden_Pruning_Tool Wood Ranger Power Shears price] [http://47.93.219.55:20080/ionatheriault/8707wood-ranger-official/wiki/Lawn-Care-Blog Wood Ranger Power Shears review] [https://hwekimchi.gabia.io/bbs/board.php?bo_table=free&amp;amp;tbl=&amp;amp;wr_id=1013573 Wood Ranger Power Shears specs] [https://21maartcomite.nl/speech-lonneke-lemaire/ garden power shears] USA &lt;/del&gt;frictional force between adjacent layers of fluid which &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;might be &lt;/del&gt;in relative movement. For &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;instance&lt;/del&gt;, when a viscous fluid is &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;pressured through &lt;/del&gt;a tube, it flows extra &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;rapidly &lt;/del&gt;near the tube's heart line than &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;close to &lt;/del&gt;its &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;walls&lt;/del&gt;. Experiments present that some stress (&lt;del class=&quot;diffchange diffchange-inline&quot;&gt;comparable to &lt;/del&gt;a &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;pressure difference &lt;/del&gt;between the two ends of the tube) is needed to maintain the &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;move&lt;/del&gt;. This is because a drive is required to overcome the friction between the layers of the fluid which are in relative &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;motion&lt;/del&gt;. For a tube with a &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;relentless price &lt;/del&gt;of &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;circulate&lt;/del&gt;, the &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;energy &lt;/del&gt;of the compensating force is proportional to the fluid's viscosity.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&lt;del class=&quot;diffchange diffchange-inline&quot;&gt;Usually&lt;/del&gt;, viscosity &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;is determined by &lt;/del&gt;a fluid's state, &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;reminiscent of &lt;/del&gt;its temperature, &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;strain&lt;/del&gt;, and price of deformation. However, the dependence on some of these properties is negligible in &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;sure cases&lt;/del&gt;. For example, the viscosity of a Newtonian fluid &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;does not &lt;/del&gt;fluctuate considerably with the rate of deformation. Zero viscosity (no resistance to shear stress) is observed &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;solely &lt;/del&gt;at very low temperatures in superfluids; otherwise, the second law of thermodynamics requires all fluids to have &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;optimistic &lt;/del&gt;viscosity. A fluid that has zero viscosity (non-viscous) is &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;named &lt;/del&gt;superb or &lt;del class=&quot;diffchange diffchange-inline&quot;&gt; [http://onestopclean.kr/bbs/board.php?bo_table=free&amp;amp;wr_id=403857 Wood Ranger Power Shears USA] &lt;/del&gt;inviscid. For non-Newtonian fluids' viscosity, there are pseudoplastic, plastic, and dilatant flows which &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;can &lt;/del&gt;be time-&lt;del class=&quot;diffchange diffchange-inline&quot;&gt;independent&lt;/del&gt;, and there are thixotropic and rheopectic flows &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;which can be &lt;/del&gt;time-dependent. The word &amp;quot;viscosity&amp;quot; is derived from the Latin viscum (&amp;quot;mistletoe&amp;quot;). Viscum additionally referred to a viscous glue derived from mistletoe berries. In materials science and engineering, there is commonly &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;curiosity &lt;/del&gt;in understanding the forces or stresses concerned in the deformation of a &lt;del class=&quot;diffchange diffchange-inline&quot;&gt;material&lt;/del&gt;.&amp;lt;br&amp;gt;&lt;/div&gt;&lt;/td&gt;&lt;td class='diff-marker'&gt;+&lt;/td&gt;&lt;td style=&quot;background: #cfc; color:black; font-size: smaller;&quot;&gt;&lt;div&gt;&amp;lt;br&amp;gt;For the Dough: Whisk flour, sugar, and salt &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;collectively &lt;/ins&gt;in a medium bowl. Cut butter into cubes no smaller than 1/2 inch, and toss with flour mixture to &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;break &lt;/ins&gt;up the &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;pieces&lt;/ins&gt;. &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;Along with &lt;/ins&gt;your fingertips, smash &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;each &lt;/ins&gt;cube flat-that is it! No rubbing or &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;reducing&lt;/ins&gt;. Stir in water, then knead dough &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;in opposition to &lt;/ins&gt;sides of the bowl till it comes &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;together &lt;/ins&gt;in a shaggy ball. Dough temperature ought to register between &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;sixty five &lt;/ins&gt;and 70°F (18 and 21°C); if not, refrigerate briefly earlier than rolling and folding (see &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;notice&lt;/ins&gt;). Make the Layers: On a generously floured work surface, roll dough into a roughly 10- by 15-inch rectangle. Fold the 10-inch sides to the &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;middle&lt;/ins&gt;, then &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;close &lt;/ins&gt;the newly formed packet like a &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;guide&lt;/ins&gt;. Fold in half once &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;extra&lt;/ins&gt;, bringing the brief sides &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;together &lt;/ins&gt;to create a thick block. Divide in half with a pointy knife or bench scraper. Dough temperature should still be somewhere between 65 and 70°F (18 and 21°C); if not, refrigerate briefly earlier than proceeding (see &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;notice&lt;/ins&gt;).&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;For Single-Crusted Pies: Using as much flour as wanted, roll one piece into a 14-inch circle; this measurement permits ample room to line pie plate, with &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;sufficient &lt;/ins&gt;overhang to &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;kind &lt;/ins&gt;a generous border. At smaller sizes, dough will fall &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;brief&lt;/ins&gt;, making it tough to shape edges, and thicker dough &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;won't &lt;/ins&gt;crisp as &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;supposed&lt;/ins&gt;. Transfer to 9-inch pie plate; dough &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;must &lt;/ins&gt;be &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;straightforward &lt;/ins&gt;to handle, and won't require any special procedures to &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;maneuver&lt;/ins&gt;. Dust off excess flour with a pastry brush, &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;utilizing &lt;/ins&gt;it to nestle dough into corners of pan. With scissors or kitchen [https://&lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;contact-us&lt;/ins&gt;.&lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;my&lt;/ins&gt;/&lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;scottsloane595 &lt;/ins&gt;Wood Ranger &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;brand shears&lt;/ins&gt;], trim edge in order that it overhangs by 1 1/four inches. Fold overhang over itself to create thick border that sits on high edge of pie plate, not &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;below&lt;/ins&gt;. Crimp or form crust as desired. Repeat with remaining dough. Wrap with plastic and refrigerate at least 2 hours and up to overnight. Use as directed in your &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;favorite &lt;/ins&gt;recipe. For a Double-Crusted Pie: Using as a lot flour as &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;wanted&lt;/ins&gt;, roll one piece right into a 14-inch circle; this size permits ample room to line pie plate, with enough overhang to kind a generous border.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;At smaller sizes, dough will fall &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;brief&lt;/ins&gt;, making it &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;troublesome &lt;/ins&gt;to form edges, and thicker dough will not crisp as &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;meant&lt;/ins&gt;. Transfer to 9-inch pie plate; dough must be &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;straightforward &lt;/ins&gt;to handle, and will not require any special procedures to &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;maneuver&lt;/ins&gt;. Dust off excess flour with a pastry brush, &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;utilizing &lt;/ins&gt;it to nestle dough into corners of pan. With scissors or kitchen [https://&lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;git&lt;/ins&gt;.&lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;terrainknowledge&lt;/ins&gt;.&lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;com&lt;/ins&gt;/&lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;latashiaolivo3 &lt;/ins&gt;Wood Ranger Power Shears &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;warranty&lt;/ins&gt;], trim edge &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;so &lt;/ins&gt;that it overhangs by 1 1/4 inches. For &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;strong &lt;/ins&gt;top crust, roll remaining dough as earlier than; for lattice-&lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;prime &lt;/ins&gt;pie, roll &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;right &lt;/ins&gt;into a 9- by 15-inch rectangle as &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;an alternative&lt;/ins&gt;. Transfer to a baking sheet or parchment-lined &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;slicing &lt;/ins&gt;board. Wrap &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;each portions &lt;/ins&gt;in plastic and refrigerate &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;not less than &lt;/ins&gt;2 hours and as much as overnight. Use as directed in your &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;favourite &lt;/ins&gt;recipe; after filling pie and &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt; [https://wifidb.science/wiki/Barber_Shears_Personal_Care_And_Pet_Grooming_Products Wood Ranger brand shears] &lt;/ins&gt;sealing crusts collectively, refrigerate &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;30 minutes before &lt;/ins&gt;baking. For a Blind-Baked Pie: Adjust oven rack to &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;decrease&lt;/ins&gt;-&lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;center &lt;/ins&gt;position and preheat to 350°F (180°C). Line pie shell that has been chilled for &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;at the very least &lt;/ins&gt;2 hours (as outlined in Step 3) with &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;massive &lt;/ins&gt;sheet of aluminum foil, urgent so it conforms to curves of plate. Fill to brim with sugar, &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;transfer &lt;/ins&gt;to a half sheet pan, and bake &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;till &lt;/ins&gt;fully set and golden &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;around &lt;/ins&gt;the edges, 60 to 75 minutes. Fold &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;long &lt;/ins&gt;sides of foil towards center, gather &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;quick &lt;/ins&gt;sides, and use &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;both fingers &lt;/ins&gt;to &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;fastidiously transfer &lt;/ins&gt;sugar to heat-&lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;safe &lt;/ins&gt;bowl. Let sugar cool to room temperature. If wanted, &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;continue &lt;/ins&gt;baking crust a &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;couple of &lt;/ins&gt;minutes extra to brown alongside the &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;bottom&lt;/ins&gt;.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;Viscosity is a measure of a fluid's &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;price&lt;/ins&gt;-dependent resistance to a change in form or to &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;motion &lt;/ins&gt;of its neighboring &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;parts &lt;/ins&gt;relative to each other. For liquids, it corresponds to the informal &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;idea &lt;/ins&gt;of thickness; for example, syrup has a &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;better &lt;/ins&gt;viscosity than water. Viscosity is &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;outlined &lt;/ins&gt;scientifically as a &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;force &lt;/ins&gt;multiplied by a time divided by an space. Thus its SI &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;models &lt;/ins&gt;are newton-seconds per metre squared, or pascal-seconds. Viscosity quantifies the &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;inner &lt;/ins&gt;frictional force between adjacent layers of fluid which &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;are &lt;/ins&gt;in relative movement. For &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;example&lt;/ins&gt;, when a viscous fluid is &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;compelled by way of &lt;/ins&gt;a tube, it flows extra &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;shortly &lt;/ins&gt;near the tube's heart line than &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;near &lt;/ins&gt;its &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;partitions&lt;/ins&gt;. Experiments present that some stress (&lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;reminiscent of &lt;/ins&gt;a &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;stress distinction &lt;/ins&gt;between the two ends of the tube) is needed to maintain the &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;circulate&lt;/ins&gt;. This is because a drive is required to overcome the friction between the layers of the fluid which are in relative &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;movement&lt;/ins&gt;. For a tube with a &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;constant fee &lt;/ins&gt;of &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;movement&lt;/ins&gt;, the &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;strength &lt;/ins&gt;of the compensating force is proportional to the fluid's viscosity.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;Basically&lt;/ins&gt;, viscosity &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;depends upon &lt;/ins&gt;a fluid's state, &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;comparable to &lt;/ins&gt;its temperature, &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;pressure&lt;/ins&gt;, &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt; [https://wifidb.science/wiki/User:AlexisBidmead97 Wood Ranger brand shears] &lt;/ins&gt;and price of deformation. However, the dependence on some of these properties is negligible in &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;certain circumstances&lt;/ins&gt;. For example, the viscosity of a Newtonian fluid &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;doesn't &lt;/ins&gt;fluctuate considerably with the rate of deformation. Zero viscosity (no resistance to shear stress) is observed &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;only &lt;/ins&gt;at very low temperatures in superfluids; otherwise, the second law of thermodynamics requires all fluids to have &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;constructive &lt;/ins&gt;viscosity. A fluid that has zero viscosity (non-viscous) is &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;called &lt;/ins&gt;superb or inviscid. For non-Newtonian fluids' viscosity, there are pseudoplastic, plastic, and dilatant flows which &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;might &lt;/ins&gt;be time-&lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;impartial&lt;/ins&gt;, and there are thixotropic and rheopectic flows &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;that are &lt;/ins&gt;time-dependent. The word &amp;quot;viscosity&amp;quot; is derived from the Latin viscum (&amp;quot;mistletoe&amp;quot;). Viscum additionally referred to a viscous glue derived from mistletoe berries. In materials science and engineering, there is commonly &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;interest &lt;/ins&gt;in understanding the forces or stresses concerned in the deformation of a &lt;ins class=&quot;diffchange diffchange-inline&quot;&gt;cloth&lt;/ins&gt;.&amp;lt;br&amp;gt;&lt;/div&gt;&lt;/td&gt;&lt;/tr&gt;
&lt;/table&gt;</summary>
		<author><name>CindiDurgin64</name></author>	</entry>

	<entry>
		<id>http://www.vokipedia.de/index.php?title=Buttery_Pie_Dough&amp;diff=133718&amp;oldid=prev</id>
		<title>StacyLindsley62: Die Seite wurde neu angelegt: „&lt;br&gt;For the Dough: Whisk flour, sugar, and salt together in a medium bowl. Cut butter into cubes no smaller than 1/2 inch, and toss with flour mixture to inter…“</title>
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		<summary type="html">&lt;p&gt;Die Seite wurde neu angelegt: „&amp;lt;br&amp;gt;For the Dough: Whisk flour, sugar, and salt together in a medium bowl. Cut butter into cubes no smaller than 1/2 inch, and toss with flour mixture to inter…“&lt;/p&gt;
&lt;p&gt;&lt;b&gt;Neue Seite&lt;/b&gt;&lt;/p&gt;&lt;div&gt;&amp;lt;br&amp;gt;For the Dough: Whisk flour, sugar, and salt together in a medium bowl. Cut butter into cubes no smaller than 1/2 inch, and toss with flour mixture to interrupt up the items. With your fingertips, smash every cube flat-that is it! No rubbing or slicing. Stir in water, then knead dough against sides of the bowl till it comes collectively in a shaggy ball. Dough temperature ought to register between 65 and 70°F (18 and 21°C); if not, refrigerate briefly earlier than rolling and folding (see word). Make the Layers: On a generously floured work surface, roll dough right into a roughly 10- by 15-inch rectangle. Fold the 10-inch sides to the center, then shut the newly formed packet like a book. Fold in half once more, bringing the brief sides collectively to create a thick block. Divide in half with a pointy knife or bench scraper. Dough temperature should still be somewhere between 65 and 70°F (18 and 21°C); if not,  [http://www.seong-ok.kr/bbs/board.php?bo_table=free&amp;amp;wr_id=5250189 Wood Ranger Power Shears USA] refrigerate briefly earlier than proceeding (see note).&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;For Single-Crusted Pies: Using as much flour as wanted, roll one piece right into a 14-inch circle; this measurement permits ample room to line pie plate, with enough overhang to form a generous border. At smaller sizes, dough will fall short, making it tough to shape edges, and thicker dough will not crisp as meant. Transfer to 9-inch pie plate; dough needs to be easy to handle, and won't require any special procedures to move. Dust off excess flour with a pastry brush, using it to nestle dough into corners of pan. With scissors or kitchen [https://chachamortors.com/bbs/board.php?bo_table=free&amp;amp;wr_id=5961946 Wood Ranger Power Shears USA],  [http://pandahouse.lolipop.jp/g5/bbs/board.php?bo_table=room&amp;amp;wr_id=8479959 Wood Ranger Power Shears USA] trim edge in order that it overhangs by 1 1/four inches. Fold overhang over itself to create thick border that sits on high edge of pie plate, not under. Crimp or form crust as desired. Repeat with remaining dough. Wrap with plastic and refrigerate at the very least 2 hours and up to overnight. Use as directed in your favourite recipe. For a Double-Crusted Pie: Using as a lot flour as needed, roll one piece right into a 14-inch circle; this size permits ample room to line pie plate, with enough overhang to kind a generous border.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;At smaller sizes, dough will fall quick, making it tough to form edges, and thicker dough will not crisp as supposed. Transfer to 9-inch pie plate; dough must be simple to handle, and will not require any special procedures to move. Dust off excess flour with a pastry brush, using it to nestle dough into corners of pan. With scissors or kitchen [https://hu.velo.wiki/index.php?title=The_Valves_Are_Usually_Piston_Valves buy Wood Ranger Power Shears], trim edge in order that it overhangs by 1 1/4 inches. For stable top crust, roll remaining dough as earlier than; for lattice-top pie, roll into a 9- by 15-inch rectangle as a substitute. Transfer to a baking sheet or  [http://wiki.konyvtar.veresegyhaz.hu/index.php?title=Szerkeszt%C5%91:KerstinBustard Wood Ranger Power Shears USA] parchment-lined cutting board. Wrap both parts in plastic and refrigerate a minimum of 2 hours and as much as overnight. Use as directed in your favorite recipe; after filling pie and sealing crusts collectively, refrigerate half-hour earlier than baking. For a Blind-Baked Pie: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Line pie shell that has been chilled for not less than 2 hours (as outlined in Step 3) with large sheet of aluminum foil, urgent so it conforms to curves of plate. Fill to brim with sugar, switch to a half sheet pan, and bake until fully set and  [https://interior01.netpro.co.kr:443/bbs/board.php?bo_table=free&amp;amp;wr_id=183 Wood Ranger Power Shears USA] golden across the edges, 60 to 75 minutes. Fold lengthy sides of foil towards center, gather short sides, and use each arms to rigorously switch sugar to heat-protected bowl. Let sugar cool to room temperature. If wanted, proceed baking crust a few minutes extra to brown alongside the underside.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;Viscosity is a measure of a fluid's charge-dependent resistance to a change in form or to movement of its neighboring portions relative to each other. For liquids, it corresponds to the informal concept of thickness; for example, syrup has a higher viscosity than water. Viscosity is defined scientifically as a drive multiplied by a time divided by an space. Thus its SI units are newton-seconds per metre squared, or pascal-seconds. Viscosity quantifies the interior  [https://ss13.fun/wiki/index.php?title=Hedge_Shears_Heavy_Duty_Long_Handle_Garden_Pruning_Tool Wood Ranger Power Shears price] [http://47.93.219.55:20080/ionatheriault/8707wood-ranger-official/wiki/Lawn-Care-Blog Wood Ranger Power Shears review] [https://hwekimchi.gabia.io/bbs/board.php?bo_table=free&amp;amp;tbl=&amp;amp;wr_id=1013573 Wood Ranger Power Shears specs] [https://21maartcomite.nl/speech-lonneke-lemaire/ garden power shears] USA frictional force between adjacent layers of fluid which might be in relative movement. For instance, when a viscous fluid is pressured through a tube, it flows extra rapidly near the tube's heart line than close to its walls. Experiments present that some stress (comparable to a pressure difference between the two ends of the tube) is needed to maintain the move. This is because a drive is required to overcome the friction between the layers of the fluid which are in relative motion. For a tube with a relentless price of circulate, the energy of the compensating force is proportional to the fluid's viscosity.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;Usually, viscosity is determined by a fluid's state, reminiscent of its temperature, strain, and price of deformation. However, the dependence on some of these properties is negligible in sure cases. For example, the viscosity of a Newtonian fluid does not fluctuate considerably with the rate of deformation. Zero viscosity (no resistance to shear stress) is observed solely at very low temperatures in superfluids; otherwise, the second law of thermodynamics requires all fluids to have optimistic viscosity. A fluid that has zero viscosity (non-viscous) is named superb or  [http://onestopclean.kr/bbs/board.php?bo_table=free&amp;amp;wr_id=403857 Wood Ranger Power Shears USA] inviscid. For non-Newtonian fluids' viscosity, there are pseudoplastic, plastic, and dilatant flows which can be time-independent, and there are thixotropic and rheopectic flows which can be time-dependent. The word &amp;quot;viscosity&amp;quot; is derived from the Latin viscum (&amp;quot;mistletoe&amp;quot;). Viscum additionally referred to a viscous glue derived from mistletoe berries. In materials science and engineering, there is commonly curiosity in understanding the forces or stresses concerned in the deformation of a material.&amp;lt;br&amp;gt;&lt;/div&gt;</summary>
		<author><name>StacyLindsley62</name></author>	</entry>

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