Friday, September 14, 2012

Pie Crust

It is the beginning of autumn pie season; when pumpkin, cranberry-walnut, apple, onion, and chicken pies are lovingly put on tables.  But the foundation of every pie is the crust.

Here is my pie crust recipe

3 cups all-purpose flour.  I like King Arthur brand.
2 cups fresh unsalted butter.  
1 cup COLD water.
1/2 tsp non-iodized salt. (I like Diamond Crystal.  Yes, I know most bakers like fine salt but I like this.)
(2 tsp granulated sugar is only for sweet pies.  I like C&H Baker's Sugar.  The quaity is consistent.)

Combine flour, salt (and sugar) into large mixing bowl. Stir it up with your fingers so the salt (and sugar) is evenly distributed throughout the flour.  Cut the butter into the flour with your fingers (I've never tried a pastry blender, so I don't know if that is a better method.)  When the butter and flour form pea sized balls (in about 5 minutes) start slowy adding the cold water; just a little at a time.  You do not want to add too much water.  Only add enough water so all those peas sized bits come together into one big ball.   Divide the dough in 1/2 and form it into disks.  Set in on parchment paper and put it the fridge for 1 hour.  Take out of the fridge and roll it out to fit your pie pan.  

1 comment:

s-p said...

Nice. Pie crust is an art form. This sounds like my Grandma's.