Thursday, November 17, 2016

Perfect Pie Crust


Make a few batches of pie dough now and “future you” will certainly be thankful for your foresight on Thanksgiving Day. Wrap the disks tightly in plastic wrap and freeze, then thaw in the refrigerator overnight before you’re ready to use them. If you’re going to fix any pie crust from scratch, make it Ina’s, which calls for both butter and shortening (extra cold, of course) for the flakiest, most-flavorful results.


12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.


Yum

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