Perfect Pie Crust
INGREDIENTS
All Butter Crust for Sweet and Savory Pies (Pâte Brisée)
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch
cubes
1 teaspoon salt (This turned out salty. Maybe 1/2 tsp would be better?)
1 teaspoon sugar
6 to 8 Tbsp ice water
METHOD
1 Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15
minutes to an hour (the longer the better) so that they become thoroughly
chilled.
Dough is ready to shape.
2 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter
and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size
pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just
begins to clump together. If you pinch some of the crumbly dough and it holds
together, it's ready. If the dough doesn't hold together, add a little more
water and pulse again.
3 Remove dough from machine and place in a mound on a clean surface. Gently
shape into 2 discs. Knead the dough just enough to form the discs, do not
over-knead. You should be able to see little bits of butter in the dough.
These small chunks of butter are what will allow the resulting crust to be
flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic
wrap and refrigerate at least 1 hour, and up to 2 days.
4 Remove one crust disk from the refrigerator. Let sit at room temperature for
5-10 minutes in order to soften just enough to make rolling out a bit easier.
Roll out with a rolling pin on a lightly floured surface to a 12-inch circle;
about 1/8 of an inch thick. As you roll out the dough, check if the dough is
sticking to the surface below. If necessary, add a few sprinkles of flour
under the dough to keep the dough from sticking. Carefully place onto a 9-inch
pie plate. Gently press the pie dough down so that it lines the bottom and
sides of the pie plate. Use a pair of kitchen scissors to trim the dough to
within 1/2 inch of the edge of the pie dish.
5 Add filling to the pie.
6 Roll out second disk of dough, as before. Gently place onto the top of the
filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim
excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge
of the top piece of dough over and under the edge of the bottom piece of
dough, pressing together. Flute edges using thumb and forefinger or press with
a fork. Score the top of the pie with four 2-inch long cuts, so that steam
from the cooking pie can escape.
--
Steve Clingerman
----------------------
"Socialism is a philosophy of failure, the creed of ignorance, and the gospel
of envy, its inherent virtue is the equal sharing of misery." Sir Winston
Churchill
INGREDIENTS
All Butter Crust for Sweet and Savory Pies (Pâte Brisée)
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch
cubes
1 teaspoon salt (This turned out salty. Maybe 1/2 tsp would be better?)
1 teaspoon sugar
6 to 8 Tbsp ice water
METHOD
1 Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15
minutes to an hour (the longer the better) so that they become thoroughly
chilled.
Dough is ready to shape.
2 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter
and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size
pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just
begins to clump together. If you pinch some of the crumbly dough and it holds
together, it's ready. If the dough doesn't hold together, add a little more
water and pulse again.
3 Remove dough from machine and place in a mound on a clean surface. Gently
shape into 2 discs. Knead the dough just enough to form the discs, do not
over-knead. You should be able to see little bits of butter in the dough.
These small chunks of butter are what will allow the resulting crust to be
flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic
wrap and refrigerate at least 1 hour, and up to 2 days.
4 Remove one crust disk from the refrigerator. Let sit at room temperature for
5-10 minutes in order to soften just enough to make rolling out a bit easier.
Roll out with a rolling pin on a lightly floured surface to a 12-inch circle;
about 1/8 of an inch thick. As you roll out the dough, check if the dough is
sticking to the surface below. If necessary, add a few sprinkles of flour
under the dough to keep the dough from sticking. Carefully place onto a 9-inch
pie plate. Gently press the pie dough down so that it lines the bottom and
sides of the pie plate. Use a pair of kitchen scissors to trim the dough to
within 1/2 inch of the edge of the pie dish.
5 Add filling to the pie.
6 Roll out second disk of dough, as before. Gently place onto the top of the
filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim
excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge
of the top piece of dough over and under the edge of the bottom piece of
dough, pressing together. Flute edges using thumb and forefinger or press with
a fork. Score the top of the pie with four 2-inch long cuts, so that steam
from the cooking pie can escape.
--
Steve Clingerman
----------------------
"Socialism is a philosophy of failure, the creed of ignorance, and the gospel
of envy, its inherent virtue is the equal sharing of misery." Sir Winston
Churchill