Pie crust is very simple to make, but also very simple to screw
up. My favorite method is to do it all in a food processor, that way I
don't have to handle it anymore than I have to, and it maintains its flaky
texture. Any recipe will do, America's Test Kitchen swears by their crust which
uses vodka, I have yet to try it.
This is the crust I have been using since I was a kid, it is
written on a recipe card in my youthful chicken scratch. It can be used in both sweet and savory recipes.
Flaky Pastry for a 2 Crust Pie
2 cups sifted flour
1 tsp salt
3/4 cup shortening (sometimes I use butter, sometimes crisco, sometimes a
combo)
4-5 Tbs ice water
Combine flour and salt in food processor, give it a whirl. Cut
shortening into small pieces and drop into food processor, pulse in short shots
until mixture is the consistency of small peas. One tablespoon at a time add
the ice water, pulsing after each addition. Depending on the humidity, you may
need more or less. It is ready when it starts to follow around the bowl. Divide
in half.
The key to pie crust it to not over handle it. Very little
touching equals a tender crust, if you fondle it to much, it will be hard. So
roll with determination, not hesitation and you'll be fine.
If you only need half of the recipe, roll out the other ball, line
a pie plate and freeze in a zip lock freezer bag. It will be ready for the next
time you need a single crust.
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