Here is the pie crust recipe that I took straight from http://www.foodwishes.blogspot.com/ Chef John is so fun to watch (even though he's never in the videos). His sense of humor is great!
The Recipe
Ingredients: (makes enough dough for one 9 or 10 inch double crust pie)
12 ounces flour (about 2 1/2 cups)
2 sticks (1 cup) ice cold butter, cut into 1/2-inch pieces
1/2 teaspoon salt
7 tablespoon ice water
1 tablespoon cider vinegar
Cut butter into 1 inch pieces and freeze. Pour flour and salt into food processor and add frozen butter. Pulse till resembles course crumbs. It is important that you do not just turn the thing on and let it run - the friction will cause the butter to warm too much. Then add your vinegar and half the water. Pulse again. Add the rest of the water and pulse till dough just starts to stick to itself. Do not pulse it into a ball or you will have tough crust.
*that sounds like a good alternate saying to tough luck doesn't it? Tough Crust Buddy!
Ok moving on.
Dump crumbly, slightly stuck together mess on lightly floured counter and press into round ball. Resist the urge to kneed. Cut in half and wrap each part in cling film. Refridgerate for a good hour. Turn out on floured surface and roll into 1/8 inch thick.
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| Strawberry Rhubarb Pie - the day after! |
Oh YUM!!!! Thank you for sharing. I'll have to give this a go on our next days off. I have rhubarb just begging to be eaten!
ReplyDeleteI have tried and tried to make good pie crust, and never have. This method (especially the cider vinegar) I've never tried -- I'm going to give it a go! Keep your fingers crossed!
ReplyDeleteBos, I don't have a food processor. Do you think it would work better to mix it with a fork or pastry cutter or should I try it in a blender?
ReplyDeleteI would not use a blender. A pastry cutter would be great for making the crumbs then use a fork to combine in a LOOSE ball. You may find it difficult to work in frozen butter without the processor so maybe just chill it in the fridge. Not over stiring and keeping the dough cold is the key. Good luck!
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