Pie Crust
Summary
| Yield | |
|---|---|
| Source | King Arthur Flour |
| Prep time | 20 minutes |
| Recipes | Desserts Pies and Cakes |
Description
a very good tasting basic pie crust recipe
Ingredients
| 2 1⁄2 | c | unbleached all purpose flour |
| 1 | t | salt |
| 1 | t | sugar |
| 1 | T | buttermilk powder |
| 1 | c | (2 sticks) butter |
| 4 | T | ice water |
Notes
NOTES:
First thing to do is cut up the butter and put it in the fridge in pieces.
Don’t handle the dough too much. It melts the butter and fucks it up. It won’t be flaky.
USE A PASTRY BLENDER to work in the butter. Don’t skimp, it makes a huge diff in the taste and it makes blending go a whole lot fucking faster.
After splitting the dough in half, form it into a flattened disc and roll the disc on the table so the edge is smooth. Then refrigerate. This makes the pie dough more circular when rolling.
A good pie crust will look marbelized before cooking. The chunks of butter make the flakes.
The buttermilk powder makes the crust taste very good, so it’s really not “optional.”
Instructions
Whisk together the dry ingredients. Work in the butter, mixing until uneven crumbs form. Mix in enough water to make the dough hold together when squeezed.
For easiest rolling, divide the dough in half, wrap and chill for 30 minutes.
Navigation
Who's online
Online users
- rease
Who's New
- BeachBunny
- gayle.mallinger
- Mamapocket
- mjcwriter
- addie smith