Well, you know I try to avoid preservatives, beaver anal glands, and whatever other nonsense food companies put in prepared/processed foods to enhance the shelf life/presentation.
So of course, I’ve been making pie crust from scratch. But I was missing one final trick to get it right…at the end when I was rolling it out, by the time I was done, it would stick to whatever surface I had it on. Not so much to ruin the crust, but enough that it would sometimes make little holes, which require more fondling of the dough, which gets it warmer, and blah blah blah…
so anyhow, here it is pumpkins.
- 1 1/4 cup flour
- 1/2 cup cold butter, sliced in 1 tbsp. cubes.
- 1/4 tsp. salt.
- cup of ice water.
Makes 1 pie crust.
- Put the flour, salt and butter in the food processor. “Chop” for ~10 seconds. It’ll look like breadcrumbs.
- Pour the flour mixture into a bowl. Add 3 tbspn. ice water.
- fold water into dough. if you need more, add more, about 1/4 tbspn at a time. You need less than you think, and you go from dough to soupy mess really quickly. Find a video showing the technique here!
- Roll into a ball, wrap in saran warp, and chill in the refrigerator for at least 4 hours.
- THE TRICK before rolling out, put your pasty board (i use a wooden cutting board) in the freezer for 5-10 mins. Then cover your rolling pin and board in flour as usual. But putting in the freezer is the trick. It buys you more time to roll you dough before it heats. up.
Enjoy! And yes, I really do, do it all.
What’s that you say? That’s a lot of butter. Sorry loves, I don’t do diet pie…