| Cuisine: American | Type: Other | Serves: 1 pie |
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Source:
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Mark Bitman - How to Cook Everything |
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Attributes:
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Comments:
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For a savory crust, leave out the sugar. I put the butter in the freezer for a while before making this. |
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Serving Suggestions:
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Ingredients:
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1 cup plus 2 tbs. all-purpose flour, plus more for rolling 1/2 tsp. salt 1 tsp. sugar 8 tbs. cold unsalted butter, cut into 8 pieces 3 tbs. ice water, plus more if necessary |
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Instructions:
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1. Combine the flour, salt, and sugar in a food processor and pulse once or twice to combine. Add the cold butter and turn on the machine; processing just until the butter and flour are blended and the mixture looks like cornmeal, about 10 seconds. 2. Put the flour mixture in a bowl and add the ice water; mix with your hands until you can form the dough into a ball, adding 1 or 2 additional tablespoons of water if necessary. Form into a ball, wrap in plastic wrap, and freeze for 10 minutes or refrigerate at least 30 minutes. (Dough can be held in freezer for up to a couple of weeks, or fridge for a couple of days.) 3.Sprinkle a clean counter top with flour, put the dough on it, and sprinkle the top with flour. Use a rolling pin to roll with light pressure from the center out. If the dough is hard, let it rest a few minutes. If it is too stickily, add a little flour. (And, if it continues to become sticky and it is taking more than a few minutes to roll out, put it back in the fridge or freezer again.) Roll, adding flour and rotating and turning the dough as needed. use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place. 4. When the diameter of the dough is about 2" greater than the pie plate, drape the dough over the rolling pin and gently transfer it to the plate. Press the dough firmly into the plate all over. Refrigerate about 1 hour before filling (or freeze for about 1/2 hour.) 5. Trim excess dough to about 1/2 inch all around, then tuck it under itself around the edge of the plate. Decorate with a fork or fingers. Freeze for 10 minutes or refrigerate for 30 minutes. 6. When ready, either fill it or prick it over with a fork for pre baking. (To pre bake, prick with a fork, cover with buttered foil and weigh down with dried beans or pie weights. Bake at 425°F for 12 minutes; remove from oven and remove weights and foil; reduce temperature to 350°F and continue to cook until golden brown, another 10 minutes or so. If the pie requires no additional baking, continue to bake until it is golden brown everywhere.) |
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None |
2013-08-05