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!
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.