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) | ||
− | * | + | * 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