I've run across so many really great cooks that still fear the "pie crust" making process. It's very simple and practically foolproof if you use a food processor. There are arguments that you will end up with a "tough" pie crust if you use a processor, but if you treat the pulse button with respect and don't over process, you'll never go back to the method of rubbing fat and flour together by hand. Here is my "go to" recipe for really good pie crust in a flash!
3 cups AP flour (King Arthur recommended)
1/2 tsp sea salt
2 sticks of cold salted butter
1/4 cup (minimum) of ice water
In the bowl of the processor (I use a 14 cup Cuisinart) fitted with the standard blade, place the flour and salt, pulse 2-3 times to blend. Cube the butter and add to the bowl, process by pulsing until the butter is incorporated and the mixture has a sandy texture, this is about 6-8 pulses. Add the 1/4 cup ice water and pulse, add more ice water as needed to just barely pull the dough together, this should be 3 -6 additional pulses. Your mixture should be crumbly and falling apart....stop at this point and turn out onto a lightly floured board and form into a ball. Let rest for 5 -10 minutes. If your kitchen is hot, chill the dough for 5 - 10 minutes. Your pie dough is ready!!!!
Note: you can substitute up to 1 cup of the flour with whole wheat pastry flour and get great results!
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