Difference between revisions of "Pie Crust"

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Stop when the mixture stays together when pinched between two fingers
 
Stop when the mixture stays together when pinched between two fingers
 
* Note 5 tbsp is too much and causes the dough to clump and stick in the food processor
 
* Note 5 tbsp is too much and causes the dough to clump and stick in the food processor
Knead the mixture into a disc (this is more forming the disc than kneading)
+
Knead the mixture for a couple of minutes to disperse the butter evenly. It changes texture from loose flour to something a bi tmore solid.
 +
Form it into a disc  
  
 
Put the disc in a sandwich bag in the fridge for 1 hour to 2 days.
 
Put the disc in a sandwich bag in the fridge for 1 hour to 2 days.

Latest revision as of 08:15, 30 June 2013

This makes 2 parts (two bottoms, two tops, or one top and one bottom)

  • 1 stick frozen butter
  • 1 teaspoon salt (if using unsalted butter)
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon sugar

Chop the frozen butter into small 1/2" squares or so and add to the food processor

Pulse 6-8 times until butter is pea sized

Add 1tbsp ice water and pulse

Stop when the mixture stays together when pinched between two fingers

  • Note 5 tbsp is too much and causes the dough to clump and stick in the food processor

Knead the mixture for a couple of minutes to disperse the butter evenly. It changes texture from loose flour to something a bi tmore solid. Form it into a disc

Put the disc in a sandwich bag in the fridge for 1 hour to 2 days.

The recipe says to let the disc thaw at room temp for 5-10 min but I let it go 30 before rolling


Notes: I don't know how good this crust is compared to others


Original source: http://www.elise.com/recipes/archives/001127perfect_pie_crust.php