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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Basic baking crust Recipe

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This recipe for Basic baking crust is from MK Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
25c. AP flour
Salt to taste
6 2/3c. of butter or vegetable short
water to sight
Directions:
Directions:
1. Pull the butter out of the fridge and cut into small cube size pieces
2. Measure out and whisk the flour to help eliminate any possible lumps all ready in the flour and add the salt
3. 'cut in' meaning to add the butter or shortening to the flour all at once and rub together with your hands. you want the fat to not be so cold that it isn't malleable but you don't want it melting either, this is especially important when making pie crust, you want the dough to resemble small pea size shapes
4. At this point you can sprinkle about a Tbl worth of ice cold water at a time until you pinch the dough and it stays together
5. Knead the dough just enough to form disc or flattened balls, you should be able to see pieces of unmelted butter in the dough
6. Let the dough rest in a cool place, not to hot or the butter in the dough will melt, but not to cold because you wont be able to roll the dough out well enough
7. After roughly 45minutes you can roll the dough out to the desired shape and size
Personal Notes:
Personal Notes:
This is a basic crust recipe. You can add sugar to this recipe for a pie crust or crusted nuts, almond flour...

 

 

 

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