Food recipes
Someone's Pastry for a Double-Crust Pie (Or Two Pie Crusts)
Someone's Pastry for a Double-Crust Pie (Or Two Pie Crusts) Ingredients: butter, without salt wheat flour, white, all-purpose, unenriched salt, table water, bottled, generic Directions: Prepare to have the ice water h...
Someone's Pastry for a Double-Crust Pie (Or Two Pie Crusts)
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
Directions:
Prepare to have the ice water handy by filling a Pyrex measuring cup with water and ice cubes.
Set it by your work area, and let it get icy cold.
Combine flour and salt in a medium bowl.
With a pastry cutter (or two knives), cut the shortening in until the mixture resembles pea-sized crumbs.
Take out the pastry cutter and, while stirring with a fork, add 1 Tablespoon ice cold water at a time until the dough is sticky and comes together.
If the weather (or your kitchen) is warm/humid, less water will be needed.
Be sure you have the consistency you want, because it's very difficult to add more water.
Form half the dough into a ball with your hands, and flatten the ball into a 1/2" thickness, rounding the edges.
Place the dough onto a lightly floured surface (you can place between sheets of wax or parchment paper, if that is easier), and roll into a 10" circle (roll with your wrists doing the work, not your shoulders.
I saw that on a Bobby Flay - Pie Throwdown episode).
Gently transfer to a 9" pie plate.
Gently press the pastry down into the plate, being sure not to stretch or tear the dough.
If it does tear a little, just take some off the edge, and "patch" it.
Create a decorative edge around the top, and cut any extra crust off of the edge.
Repeat for a second single-crust pie, or fill the bottom crust and top with the second half of this recipe for a double-crust pie.
Blind bake the crusts or fill and bake as directed in your recipe.
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
Directions:
Prepare to have the ice water handy by filling a Pyrex measuring cup with water and ice cubes.
Set it by your work area, and let it get icy cold.
Combine flour and salt in a medium bowl.
With a pastry cutter (or two knives), cut the shortening in until the mixture resembles pea-sized crumbs.
Take out the pastry cutter and, while stirring with a fork, add 1 Tablespoon ice cold water at a time until the dough is sticky and comes together.
If the weather (or your kitchen) is warm/humid, less water will be needed.
Be sure you have the consistency you want, because it's very difficult to add more water.
Form half the dough into a ball with your hands, and flatten the ball into a 1/2" thickness, rounding the edges.
Place the dough onto a lightly floured surface (you can place between sheets of wax or parchment paper, if that is easier), and roll into a 10" circle (roll with your wrists doing the work, not your shoulders.
I saw that on a Bobby Flay - Pie Throwdown episode).
Gently transfer to a 9" pie plate.
Gently press the pastry down into the plate, being sure not to stretch or tear the dough.
If it does tear a little, just take some off the edge, and "patch" it.
Create a decorative edge around the top, and cut any extra crust off of the edge.
Repeat for a second single-crust pie, or fill the bottom crust and top with the second half of this recipe for a double-crust pie.
Blind bake the crusts or fill and bake as directed in your recipe.