Friday, August 16, 2013

Perfect Pie Crust

Ethan has recently become obsessed with this pie, coming to a blog near you, soon. I have been making him one a week. One night, he wanted this pie and we did not have any refrigerated pie crust, aka my crutch. I told him he would just have to wait but, no, that did not work, before I knew it, he was in the kitchen making a homemade pie crust.

We have since made this pie crust many times, and I really think it is perfect. I had made the same pie countless times before and it stuck to the pan, with this homemade pie crust it comes out perfectly every time. The best part about this recipe is that it makes two crusts, so you can put one in the freezer for the next time an urge for pie strikes!
Source: Martha Stewart

2 1/2 cups of All-Purpose Flour
1 teaspoon of Salt
1 teaspoon of Sugar
2 sticks of Unsalted Butter, chilled and cut into pieces
1/2 cup of Ice Water

First, place the flour, salt, and sugar in a food processor*; pulse to mix. Now, add the butter in and pulse a few times, until the mixture resembles coarse meal.

Next, add in the ice water, one tablespoon at a time, pulsing after each tablespoon. Be very careful not to overwork.

Now, remove the dough from the food processor and form it into a ball. Flatten each half into a disk. Wrap each disk in plastic, separately, and refrigerate for 30 minutes or into the freezer if you are not using it tonight.

To form the pie shell, roll the dough on a lightly floured surface to a 14 inch diameter. Place in pie plate and trim the overlay. Continue with your recipe.

* If you do not have a food processor, you can still make this recipe. Mix the flour, salt, and sugar in a large bowl; cut the butter in with a pastry blender or fork. When adding the water, work in with your hands, still being careful not to overwork. Follow the rest of the recipe as stated.


Happy Cooking,
The Barbee Housewife

No comments:

Post a Comment