| |
Dessert | |
| ▢½ cup (113g) unsalted butter diced and chilled ▢1 ¼ cups (155g) all-purpose flour ▢½ teaspoon salt ▢2-4 tablespoons ice water (I always use 2 tablespoons) | |
| Make sure your butter is diced and cold before starting. Make sure you’re using ice water also. USING A FOOD PROCESSOR: Combine flour and salt in food processor. Pulse once to mix. Add butter and process until it resembles coarse crumbs. Add 1 tablespoon of water and pulse, a few times. I always add a second tablespoon of water and pulse until the dough forms a ball. This takes a few seconds. If you find your mixture is too dry, you can add another tablespoon of water, one teaspoon at a time. Turn the dough out onto a silicone baking mat, if you have one. If you don’t, you’ll need to flour your surface. Press the dough ball into a disk and roll to about 1/4″ thickness. If it sticks to the rolling pin, place a sheet of wax paper on top of the dough so you don’t have to add more flour. Be sure to flip and rotate your dough as you go so it does not stick to your surface. Roll out the dough to a few inches larger than your pie plate (about 12″ for a 9″ pie plate). Place in pie plate and press to fit. Tuck under any overhang and crimp or use the tines of a fork to decorate the edges. Chill until ready to fill. BY HAND: Add flour, butter, and salt to a large bowl. Cut your butter in using a pastry cutter. Work in one tablespoon of water at a time. I find I need to use 2-3 tablespoons of water when I’m doing this by hand. Turn the dough out onto a silicone baking mat, if you have one. If you don’t, you’ll need to flour your surface. Press the dough ball into a disk and roll to about 1/4″ thickness. If it sticks to the rolling pin, place a sheet of wax paper on top of the dough so you don’t have to add more flour. Be sure to flip and rotate your dough as you go so it does not stick to your surface. Roll out the dough to a few inches larger than your pie plate (about 12″ for a 9″ pie plate). Place in pie plate and press to fit. Tuck under any overhang and crimp or use the tines of a fork to decorate the edges. Chill until ready to fill. This pie crust is great for filling and the recipe makes 1 crust that fits comfortably in a 9″ pie plate. For a bigger pie plate or for a double crust, double the recipe. Make sure to chill the pie crust at least 30 minutes before filling or baking. If you’re blind baking the crust, chill at least 2 hours or freeze 30 minutes. The crust can be wrapped well with plastic wrap and stored in the refrigerator up to 2 days or frozen for up to one month before baking. BAKING INSTRUCTIONS For Blind Baking: follow the link in the notes below for detailed instructions. Prick the bottom of the pie crust with a fork. Layer a sheet of parchment paper in the bottom and up the sides of the crust. Fill the crust with pie weights (or dry beans/rice/etc) and bake at 400°F for about 15-20 minutes. Remove the parchment and pie weights carefully, then continue baking until cooked through and golden brown. For filled pies: bake as directed in the recipe you're using. | |
Unrated | |
Sort