Food recipes
Dough for One-Crust Pie
Dough for One-Crust Pie Ingredients: wheat flour, white, all-purpose, unenriched salt, table butter, without salt lard water, bottled, generic Directions: Toss the flour and salt into the workbowl of a food processor...
Dough for One-Crust Pie
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
lard
water, bottled, generic
Directions:
Toss the flour and salt into the workbowl of a food processor and pulse a couple of times to combine.
Cut the butter into 1/4-inch cubes and sprinkle them over the flour in the workbowl.
Add the lard in 2 or 3 pieces.
Process with 15 rapid on-off pulses or just til the biggest lumps of flour-covered fat are no bigger than a few small peas.
Add 3 tablespoons of ice water through the feed tube and pulse 5 times.
Feel the dough and makesure its just damp enough to hold together when you squeeze a bit in your hand.
If not, add the last tablespoon of water and pulse 5 more times.
The dough will be loose and ragged (dont overprocess it into a ball).
Dump the dough out onto a work surface.
Push the dough with the heel of your hand 2 or 3 times to flatten out some of the lumps of fat.
Then gather the dough into a ball.
Flour the work surface and roll the dough out with a floured rolling pin into a circle 12 1/2 inches in diameter.
Fold the dough in half and put it into a 9-inch pie pan.
Unfold it and press it into the pan, trimming the edges if you need to.
Roll the edge under and shape a high fluted edge all around.
Toss the finished pie shell into the freezer to chill while making the filling.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
lard
water, bottled, generic
Directions:
Toss the flour and salt into the workbowl of a food processor and pulse a couple of times to combine.
Cut the butter into 1/4-inch cubes and sprinkle them over the flour in the workbowl.
Add the lard in 2 or 3 pieces.
Process with 15 rapid on-off pulses or just til the biggest lumps of flour-covered fat are no bigger than a few small peas.
Add 3 tablespoons of ice water through the feed tube and pulse 5 times.
Feel the dough and makesure its just damp enough to hold together when you squeeze a bit in your hand.
If not, add the last tablespoon of water and pulse 5 more times.
The dough will be loose and ragged (dont overprocess it into a ball).
Dump the dough out onto a work surface.
Push the dough with the heel of your hand 2 or 3 times to flatten out some of the lumps of fat.
Then gather the dough into a ball.
Flour the work surface and roll the dough out with a floured rolling pin into a circle 12 1/2 inches in diameter.
Fold the dough in half and put it into a 9-inch pie pan.
Unfold it and press it into the pan, trimming the edges if you need to.
Roll the edge under and shape a high fluted edge all around.
Toss the finished pie shell into the freezer to chill while making the filling.