Buttery Pie Dough
For the Dough: Whisk flour, sugar, and salt collectively in a medium bowl. Cut butter into cubes no smaller than 1/2 inch, and toss with flour mixture to interrupt up the pieces. Together with your fingertips, smash each cube flat-that's it! No rubbing or cutting. Stir in water, then knead dough against sides of the bowl until it comes collectively in a shaggy ball. Dough temperature ought to register between sixty five and 70°F (18 and 21°C); if not, refrigerate briefly before rolling and folding (see be aware). 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 middle, then close the newly formed packet like a e-book. Fold in half as soon as more, bringing the short sides collectively to create a thick block. Divide in half with a sharp knife or bench scraper. Dough temperature should nonetheless be someplace between sixty five and 70°F (18 and 21°C); if not, refrigerate briefly earlier than proceeding (see note).
For Single-Crusted Pies: Using as a lot flour as needed, roll one piece right into a 14-inch circle; this measurement allows ample room to line pie plate, with sufficient overhang to type a generous border. At smaller sizes, dough will fall short, making it difficult to form edges, and thicker dough will not crisp as meant. Transfer to 9-inch pie plate; dough ought to be easy to handle, and will not require any particular procedures to maneuver. Dust off excess flour with a pastry brush, using it to nestle dough into corners of pan. With scissors or kitchen shears, trim edge in order that it overhangs by 1 1/4 inches. Fold overhang over itself to create thick border that sits on top edge of pie plate, not beneath. Crimp or shape crust as desired. Repeat with remaining dough. Wrap with plastic and refrigerate no less than 2 hours and up to overnight. Use as directed in your favorite recipe. For a Double-Crusted Pie: Using as much flour as needed, roll one piece right into a 14-inch circle; this size allows ample room to line pie plate, with enough overhang to type a generous border.
At smaller sizes, dough will fall quick, making it tough to form edges, and thicker dough won't crisp as meant. Transfer to 9-inch pie plate; dough must be easy to handle, and won't require any particular procedures to move. Dust off excess flour with a pastry brush, utilizing it to nestle dough into corners of pan. With scissors or kitchen shears, trim edge so that it overhangs by 1 1/4 inches. For stable prime crust, roll remaining dough as before; for outdoor branch trimmer lattice-high pie, roll into a 9- by 15-inch rectangle instead. Transfer to a baking sheet or parchment-lined cutting board. Wrap each portions in plastic and outdoor branch trimmer refrigerate a minimum of 2 hours and as much as in a single day. Use as directed in your favourite recipe; after filling pie and sealing crusts together, refrigerate half-hour before baking. For a Blind-Baked Pie: Adjust oven rack to decrease-center position and preheat to 350°F (180°C). Line pie shell that has been chilled for a minimum of 2 hours (as outlined in Step 3) with giant sheet of aluminum foil, pressing so it conforms to curves of plate. Fill to brim with sugar, switch to a half sheet pan, and bake until absolutely set and golden around the edges, 60 to seventy five minutes. Fold lengthy sides of foil toward middle, gather quick sides, and use each palms to carefully switch sugar to heat-safe bowl. Let sugar cool to room temperature. If wanted, proceed baking crust a few minutes extra to brown alongside the bottom.
Viscosity is a measure of a fluid's rate-dependent resistance to a change in form or to movement of its neighboring parts 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 models are newton-seconds per metre squared, or pascal-seconds. Viscosity quantifies the interior frictional force between adjoining layers of fluid which can be in relative movement. As an illustration, when a viscous fluid is pressured by a tube, it flows extra quickly close to the tube's center line than close to its partitions. Experiments present that some stress (similar to a strain difference between the 2 ends of the tube) is needed to sustain the circulate. It's because a drive is required to beat the friction between the layers of the fluid that are in relative motion. For a tube with a constant rate of circulation, the energy of the compensating pressure is proportional to the fluid's viscosity.
Usually, viscosity depends on a fluid's state, equivalent to its temperature, pressure, and charge of deformation. However, the dependence on some of these properties is negligible in certain instances. For instance, the viscosity of a Newtonian fluid does not range significantly with the rate of deformation. Zero viscosity (no resistance to shear stress) is observed only at very low temperatures in superfluids; in any other case, the second regulation of thermodynamics requires all fluids to have constructive viscosity. A fluid that has zero viscosity (non-viscous) is named preferrred or inviscid. For non-Newtonian fluids' viscosity, there are pseudoplastic, plastic, and dilatant flows which might be time-independent, and there are thixotropic and rheopectic flows which are time-dependent. The word "viscosity" is derived from the Latin viscum ("mistletoe"). Viscum also referred to a viscous glue derived from mistletoe berries. In supplies science and engineering, there is usually interest in understanding the forces or stresses involved within the deformation of a fabric.
