Monday, November 28, 2011

Pie Crust

This is not my favorite task...

Pie Crust (based on Martha's Pate Brisee)
1/2 cup whole wheat pastry flour
3/4 cup unbleached white flour
1/2 teaspoon sea salt
1/2 teaspoon evaporated cane sugar
4 oz butter (from Spring Hill), cold, cut into 1/2" cubes
2-3 tablespoons ice water

In a bowl, combine flour, salt, and sugar. Add the butter and using your fingers, quickly mix the dough, smashing the butter into smaller and smaller pieces with your finger tips until the mixture resembles coarse meal.  You still want to be able to see little pieces of butter and you don't want the heat of your fingers to melt the butter so don't over do it.  (Alternatively, you can process for a few seconds in the food processor but I like to use my hands.)

Add ice water 1 tablespoon at a time and combine just enough so the dough holds together without being wet or sticky.  If it is crumbly, add more ice water, 1 teaspoon at a time.  Form a ball, wrap in plastic and flatten into a disc. Refrigerate for at least 1 hour. Dough may be stored, frozen, up to 1 month. To make a pie shell, allow to come to room temp, then roll out about 1/8" thick and big enough to line your pie plate.  Line your pie plate to form your crust, cutting or crimping the top edge (any extra dough scraps can be topped with cinnamon and sugar and baked on a baking sheet for a little sweet treat) .  If pre-baking, poke bottom with a fork a few times or put foil and a handful of dried beans over the bottom of the pie crust when baking.

This is enough for a single pie shell.  Double this recipe if you want crust on top of the pie as well.

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