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Pie Crust

Posted by Jeanne on September 6, 2009

There are many people who think I am incredibly talented in the baking department because I make my own pie crust.  This is not true.

What I am is incredibly lazy about going to the grocery store.  I hate the store – Naomi and I always used to shop together and going alone isn’t the same. And I usually have the things to make pie crust around (butter, water, flour) but I don’t usually have prepared pie crust.  So I make it.

I use the recipe in Staff Meals from Chanterelle, by David Waltuck and Melicia Phillips (Workman Publishing Company, 2000), with slight modifications (my modifications appear in parentheses and italics).

***

Pastry Dough – makes enough for two 9-inch single crust pies or one double-crust pie.

3 cups all-purpose flour (2 cups of regular flour and one cup whole wheat)

Pinch of coarse (kosher) salt

1 cup (2 sticks) very cold unsalted butter, cut into small pieces

1/2 to 3/4 cup ice water

(1/4 cup sugar if you want the dough to be very sweet on its own, outside of your filling)

1. Combine the flour and salt in a food processor (see Notes) and pulse several times just to mix.  Sprinkle the pieces of butter over the mixture and pulse the machine untilt he butter gives the flour a mealy texture.

2. With the machine running, drizzle in the water through the feed tube, starting with 1/2 cup, then pulse just until the water is incorporated.  The dough should be moist enoguht o form a ball but not be sticky.  If the mixture seems dry, add more water, a tablespoon at a time.  Divide the pastry in half and press into two flat disks, wrap them separately in plastic, and refrigerate for at least 1 hour before using (see Notes).

Notes:  The pastry can also be made by hand, as follows:  Whisk the flour and salt in a large bowl to mix, then cut in the butter, using a pastry blender or two knives, until the mixture resembles coarse meal.  Sprinkle 1/2 cup of the water over the mixture and toss with a fork to mix.  Use your hands to test a small portion of the dough; it should hold together but not be sticky.  Add more water if necessary, a tablespoon at a time.  Form, wrap, and refrigerate as directed above.  The dough may be refrigerated for 2 to 3 days, and frozen for up to 3 months.

***

See?  Easy.

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4 Responses to “Pie Crust”

  1. […] Pie Crust […]

  2. der schatten said

    I am exceptionally pleased you started a cooking blog…your pics always look tasty. And, lobster = hissing mess.

  3. […] batch pie […]

  4. […] with this dough, or the dough in the book Ratio.  Make a filling.  Try […]

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