Must Have Pie Crust Recipe
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Appetizers
After many experiments with different recipes, I believe that I may have finally found the best recipe yet for pie crust. It is fairly simple to make, rolls out nicely, and makes more than enough dough for two 9-inch pie crusts.
There are two important tips to remember when making any pie crust....
The most important rule is to make the pie crust cold.
ALL of your ingredients, not just the butter, should be cold. Before preparing this recipe you'll need to stick everything including the flour and water into the refrigerator for at least half an hour. Having everything cold keeps the butter from melting while processing. When your dough is done, you should still be able to see chunks of butter remaining.
The other tip when making pie crust is to not over-mix the pastry. Process the ingredients just enough to incorporate everything, but no more. If the dough is overworked, it will get overly firm and could shrink when baked.
So let's get busy making some crust....
MUST HAVE PIE CRUST RECIPE
Adapted from Martha Stewart
Ingredients
2 1/2 cups all purpose flour
2 sticks (1/2 pound) unsalted butter, cold and cut into little pieces
1 teaspoon salt
1 teaspoon granulated sugar
Instructions
Add the flour (learn more about how to properly measure dry ingredients), chunks of butter, salt, and sugar in to a food processor. Process the ingredients until the mixture resembles coarse oatmeal. This can also be done by hand with a pastry blender.
Add 1/4 to 1/3 of a cup of water very slowly and pulse the food processor a few times. The dough is ready if it holds together when squeezed but is still able to be crumbled apart. Divide the dough into two and form each half into a flat round wrapped in plastic wrap.
Chill the dough for at least an hour in the refrigerator before attempting to roll it out.
When you are ready to make your crust, roll out the dough on a lightly floured surface. Be sure to also lightly flour the rolling pin and dough so that nothing sticks. You must keep moving the pastry around so that it doesn't stick. Also, as you roll you should apply pressure to the rolling pin in only one direction. Do not press as you roll the pin backwards. Your dough should roll out easily and maintain a round shape.
If it starts to crack or break when you begin rolling, wait a minute for the dough to warm up just slightly. If it starts to stick, then the dough is too warm and needs to go back into the refrigerator.
When the dough forms a circle that is a little more than an inch wider than your pie dish all around, fold it in half, and then in half again to transfer it to your baking dish without ripping. Gently press the crust down into the dish, but do not stretch it to fit. Trim the pastry around the edges with kitchen scissors to be just a little larger than the rim of your dish. Fold the excess dough under the crust to make it thicker around the edges. Use the pointer and middle finger of one hand and the thumb of your other hand to press and form a ruffled edge.
Put the crust back into the refrigerator for an hour before filling with your pie ingredients and baking. It should also be placed into the refrigerator at any point that you think the dough is getting too soft while forming the crust. And that is it! I have no doubt that you'll end up with a beautiful and tasty crust perfect for any pie!
source : http://www.andersonandgrant.com/2014/06/anderson-grants-must-have-pie-crust.html
Add the flour (learn more about how to properly measure dry ingredients), chunks of butter, salt, and sugar in to a food processor. Process the ingredients until the mixture resembles coarse oatmeal. This can also be done by hand with a pastry blender.
Add 1/4 to 1/3 of a cup of water very slowly and pulse the food processor a few times. The dough is ready if it holds together when squeezed but is still able to be crumbled apart. Divide the dough into two and form each half into a flat round wrapped in plastic wrap.
Chill the dough for at least an hour in the refrigerator before attempting to roll it out.
When you are ready to make your crust, roll out the dough on a lightly floured surface. Be sure to also lightly flour the rolling pin and dough so that nothing sticks. You must keep moving the pastry around so that it doesn't stick. Also, as you roll you should apply pressure to the rolling pin in only one direction. Do not press as you roll the pin backwards. Your dough should roll out easily and maintain a round shape.
If it starts to crack or break when you begin rolling, wait a minute for the dough to warm up just slightly. If it starts to stick, then the dough is too warm and needs to go back into the refrigerator.
When the dough forms a circle that is a little more than an inch wider than your pie dish all around, fold it in half, and then in half again to transfer it to your baking dish without ripping. Gently press the crust down into the dish, but do not stretch it to fit. Trim the pastry around the edges with kitchen scissors to be just a little larger than the rim of your dish. Fold the excess dough under the crust to make it thicker around the edges. Use the pointer and middle finger of one hand and the thumb of your other hand to press and form a ruffled edge.
Put the crust back into the refrigerator for an hour before filling with your pie ingredients and baking. It should also be placed into the refrigerator at any point that you think the dough is getting too soft while forming the crust. And that is it! I have no doubt that you'll end up with a beautiful and tasty crust perfect for any pie!
source : http://www.andersonandgrant.com/2014/06/anderson-grants-must-have-pie-crust.html
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