Pie Crust
(This is the crust I use for my Chicken Pot Pie Recipe.)
Makes 2 single crusts or 1 double crust for 9" pie.
(Dough can be made ahead of time and kept in the refrigerator for up to one week.)
2 1/2 cups flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter
1/4 to 1/2 cup cold water
Food processor directions: (original directions)
1. Put the flour, salt and sugar into a food processor and pulse once or twice.
2. Cut the butter into 1 Tbsp pieces, very cold, and add to the dry mixture and process until the mixture looks grainy.
3. Slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers. Decant loose dough onto a piece of plastic wrap. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough. Split into two pieces and wrap each and chill for at least 4 hours before using.
Mixer directions: (I don't have a food processor so this is how I do it - it simplifies it for me. Using a pastry blender would probably be a good method too.)
1. In mixer combine flour, salt and sugar; mix slowly until ingredients are blended.
2. Soften butter slightly and add it to dry ingredients; mix until ingredients look grainy.
3. Slowly, while mixing, add the water until dough forms. Remove from bowl and beater; knead slightly and divide into two pieces. Wrap each piece in plastic wrap and chill until ready to use. (I've made it sometimes without chilling the dough at all and it works well enough for me.)
Tips:
Pressing: Place one dough disk on a floured piece of parchment paper. Using knuckles, press edges of dough to help prevent cracking.
Rolling: Roll dough to a 14-inch round. Using parchment, lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate.
Fitting: To avoid tearing or stretching the dough, lift around the edge, and let the dough drape inward. Use kitchen shears to trim the edge of the dough to a 1-inch overhang.
Crimping: Fold excess dough under so it’s flush with (and on top of) pie-plate rim, and pinch to form a flat edge. Crimp edge of dough, if desired: Using your thumb and forefinger, press the dough gently against a knuckle from your other hand, and continue at regular intervals.
(Recipe from Beth Ulvestad)
(This is the crust I use for my Chicken Pot Pie Recipe.)
Makes 2 single crusts or 1 double crust for 9" pie.
(Dough can be made ahead of time and kept in the refrigerator for up to one week.)
2 1/2 cups flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter
1/4 to 1/2 cup cold water
Food processor directions: (original directions)
1. Put the flour, salt and sugar into a food processor and pulse once or twice.
2. Cut the butter into 1 Tbsp pieces, very cold, and add to the dry mixture and process until the mixture looks grainy.
3. Slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers. Decant loose dough onto a piece of plastic wrap. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough. Split into two pieces and wrap each and chill for at least 4 hours before using.
Mixer directions: (I don't have a food processor so this is how I do it - it simplifies it for me. Using a pastry blender would probably be a good method too.)
1. In mixer combine flour, salt and sugar; mix slowly until ingredients are blended.
2. Soften butter slightly and add it to dry ingredients; mix until ingredients look grainy.
3. Slowly, while mixing, add the water until dough forms. Remove from bowl and beater; knead slightly and divide into two pieces. Wrap each piece in plastic wrap and chill until ready to use. (I've made it sometimes without chilling the dough at all and it works well enough for me.)
Tips:
Pressing: Place one dough disk on a floured piece of parchment paper. Using knuckles, press edges of dough to help prevent cracking.
Rolling: Roll dough to a 14-inch round. Using parchment, lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate.
Fitting: To avoid tearing or stretching the dough, lift around the edge, and let the dough drape inward. Use kitchen shears to trim the edge of the dough to a 1-inch overhang.
Crimping: Fold excess dough under so it’s flush with (and on top of) pie-plate rim, and pinch to form a flat edge. Crimp edge of dough, if desired: Using your thumb and forefinger, press the dough gently against a knuckle from your other hand, and continue at regular intervals.
(Recipe from Beth Ulvestad)
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