Ingredients: |
Ingredients: 2 1/2 C all-purpose flour
1 t salt (I like to use kosher salt)
1 T sugar, optional
1 C (2 sticks) very cold, unsalted butter, cut into 1/2-inch cubes
6 to 8 T ice water
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Directions: |
Directions:Combine 1 1/2 C flour, salt, and sugar (optional) in a medium bowl (stir 2 to 3 times).
Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.
Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs (about 1 – 2 minutes).
Add remaining cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed (about 20 seconds). Dough should look crumbly with pea-sized pieces.
Sprinkle 6 tablespoons of ice water over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water and continue to press until dough comes together.
Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
ROLLING OUT DOUGH
Remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes.
Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below — add a small amount of flour when necessary.
Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.
Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife to trim dough to within 1/2-inch of the edge of the dish.
Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing your index finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.
If making a double crust pie, do not crimp edges yet. Roll out second dough disc, fill pie then top with second dough round. Trim the edges then crimp.
HOW TO PRE-BAKE A CRUST FOR A SINGLE-CRUST PIE (QUICHES, CUSTARD, AND CREAM PIES)
Heat the oven to 425° F. Place a baking sheet on a middle oven rack.
Roll out enough dough to make one 9-inch crust (1 dough disk). Place into a pie plate and then pierce the bottom of the crust with a fork (this prevent air pockets or bubbles from forming while baking). Line the crust with two sheets of aluminum foil. (Be sure to push foil against the edges of the crust). Then, fill foil with dried rice, dried beans or pie weights. Refrigerate 30 minutes or freeze for 10 minutes, or until firm to the touch.
Place pie crust onto preheated baking sheet and reduce oven temperature to 400° F. Bake 20 to 30 minutes or until the crust is golden.
Make an egg wash by whisking one egg yolk and 1 tablespoon of cream in a small bowl. Then, remove rice, beans or pie weights and foil from pie crust. Brush the bottom and sides of the crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes. Cool crust completely before filling. |
Personal
Notes: |
Personal
Notes: Keep everything cold and don't overwork it. Twenty-first century science supports the adage. Here's what I found online from Cook's Illustrated: Remember that gluten is our enemy when it comes to pie dough...[but] if you thoroughly mix part of the flour with the fat (butter) and make a flour-butter paste first, every particle of that flour becomes coated in fat. Think of each particle of flour with butter raincoats. These raincoats make it very difficult for the flour to absorb water. In other words, it helps to prevent the development of too much gluten.
Then, you can add the remaining flour so the perfect amount of gluten develops. This means perfect pie crust, every time.
It isn’t crumbly, instead it’s made of long, thin layers of dough. It should stand up to fillings, but shouldn’t be chewy, hard or heavy.
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This recipe for Perfect Pie Crust is from