Basic Pie Crust I

środa, 29 stycznia 2014

Basic Pie Crust I

Time: 30 mins


  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 9 tablespoons unsalted butter, chilled, cut into 9 pieces
  • 3 tablespoons ice water


  • 1 Process the flour and salt in a food processor for 20 seconds.
  • 2 Distribute the butter evenly over the flour and process until the mixture resembles coarse meal, 15-20 seconds.
  • 3 With the food processor running, pour the ice water in a steady stream through the feed tube and process just until the dough comes together.
  • 4 Knead the dough for several turns on a lightly floured surface to bring it together.
  • 5 Shape the dough into a thick disks (or 2 for a double crust), wrap in plastic and refrigerate for at least an hour.
  • 6 To roll out the dough, place the chilled dough between 2 pieces of waxed paper (helps tremendously in rolling out!) and roll it out to a circle 2 inches bigger than the size of the pie pan.
  • 7 Fit the dough into a 9-inch (greased) pie plate and trim the edges.
  • 8 Keep the crust in the refrigerator until ready to fill.
  • 9 If prebaking the crust, refrigerate it for at least 30 minutes or stick in the freezer before baking (I always freeze it).

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