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| Name: | Shasta's Pie Crust | Contributor: | Shasta k Willson |
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| Description: | Shasta's Pie Crust | Posted: | 2003-03-19 |
| Key words: | pie, crust | Category: | Other |
| ID: | 452 | Updated: | 2006-04-06 23:13:39 |
| Ingredients: | 1 c all-purpose flour
1 c cake flour 1 tsp baking powder 1/2 tsp salt 1 stick frozen butter 1 egg yolk 1 Tbsp vinegar or lemon juice (lemon for sweet pie, vinegar for savory) 3 Tbs ice water + more as needed |
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| Preparation: | Sift together first 4 ingredients.
Pour it all onto a rolling cloth or other flexible surface. (Or just measure it there and then mix.) Place frozen butter on top and chop it into the flour using a knife until the largest bits are the size of very small peas. (Note you can do all this in the food processor, but I found it was really fast to do it by hand on the rolling cloth, and virtually nothing to wash.) (Rose's trick is next!) Now use your rolling pin to flatten all the butter bits by rolling over the whole pile several times until they're all flakes. Then pour everything into a bowl. Mix together egg yolk, vinegar and ice water. Sprinkle this over the flour mix and gently stir in. Add up to 3 Tbsp more water as needed, a tablespoon at a time until it roughly holds together. From here treat it like normal pie crust : pat into 2 disks, chill, then roll and use. Bake at 425 for 10 minutes then, as called for by filling. |
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| Notes: | Final note: I also tried putting 1/4 of the butter in early and using a
food processor to make it cornmeal textured. This insures tenderness, but using cake flour, and handling it gently, I found it not worth the extra effort of washing the food processor. If I were using the food processor, I'd do this, though. |
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