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Sunday, October 30, 2005

Recipe Review: Perfect Pie Crust

As a Martha follower, I tried her recipe for pie crust, afterall.. I had to try out my new apple corer/peeler/slicer so.. Apple Pie.

It was a great recipe and I think it is totally work the little bit of extra work. So much better than store bought crust..

The link is:

there are 6 pages of instructions w/ pictures so it sounds like a lot, but it isn't! Try it!

Pie Crust

Makes 1 crust; Prep time: 40 minutes; Total time: 3 1/2 hours

1 1/4 cups all-purpose flour

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 cup unsalted butter (1 stick)

2 tablespoons ice water

1. In a food processor, pulse several times to combine 1 1/4 cups all-purpose flour, spooned and leveled, and 1/2 teaspoon each salt and sugar.

2. Add 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining.

3. Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 more tablespoons ice water, 1 tablespoon at a time). Do not overmix.

4. Turn out onto work surface; knead once or twice, until dough comes together. Flatten dough into a disk, wrap in plastic, and refrigerate at least 1 hour.

5. Place dough on a floured piece of parchment or waxed paper. Using knuckles, press edges of dough to help prevent cracking when you roll it out.

6. Roll dough to a 14-inch round. Using parchment, lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit into bottom and along sides of plate, being careful not to stretch or tear dough.

7. Using kitchen shears or a paring knife, trim dough to a 1-inch overhang; fold under, and seal to form a rim. Crimp rim with fingertips. Prick bottom of pie dough all over with a fork, to prevent it from puffing up or shrinking in the oven. Refrigerate until chilled, about 1 hour.

8. If prebaking the crust, preheat oven to 350°. Bake until crust is firm and golden, about 20 minutes. Cool completely before filling.

1 comment:

Anonymous said...

I just want to say that if you don't have a food processor, you can sift the flour with an old-fashioned sifter, if you don't have a sifter, you can mix it totgether a few times in a bowl. You can also use 2 table knives to cut the butter into the flour mixture.You can also use clean hands to mix the butter and flour. Remember, many good recipies were invented before all the new, fancy gadegts we have today. A blender could also be used. mom