Difference between revisions of "Pie Crust"

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* 1 stick frozen butter
 
* 1 stick frozen butter
 
* 1 teaspoon salt (if using unsalted butter)
 
* 1 teaspoon salt (if using unsalted butter)
* 2 1/4 cups all-purpose flour
+
* 1 1/4 cups all-purpose flour
 
* 1 teaspoon sugar
 
* 1 teaspoon sugar
 
Chop the frozen butter into small 1/2" squares or so and add to the food processor
 
Chop the frozen butter into small 1/2" squares or so and add to the food processor

Revision as of 21:05, 19 December 2007

  • 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 into a disc (this is more forming the disc than kneading)

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