Unfounded Pie Crust Fear

I've run across so many really great cooks that still fear the "pie crust" making process. It's very simple and practically foolproof if you use a food processor. There are arguments that you will end up with a "tough" pie crust if you use a processor, but if you treat the pulse button with respect and don't over process, you'll never go back to the method of rubbing fat and flour together by hand. Here is my "go to" recipe for really good pie crust in a flash!

3 cups AP flour (King Arthur recommended)
1/2 tsp sea salt
2 sticks of cold salted butter
1/4 cup (minimum) of ice water

In the bowl of the processor (I use a 14 cup Cuisinart) fitted with the standard blade, place the flour and salt, pulse 2-3 times to blend. Cube the butter and add to the bowl, process by pulsing until the butter is incorporated and the mixture has a sandy texture, this is about 6-8 pulses. Add the 1/4 cup ice water and pulse, add more ice water as needed to just barely pull the dough together, this should be 3 -6 additional pulses. Your mixture should be crumbly and falling apart....stop at this point and turn out onto a lightly floured board and form into a ball. Let rest for 5 -10 minutes. If your kitchen is hot, chill the dough for 5 - 10 minutes. Your pie dough is ready!!!!
Note: you can substitute up to 1 cup of the flour with whole wheat pastry flour and get great results!

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Cincinnati, OH, United States
A dedicated foodie, with a passion for the best food. Favorite food crushes include; Cheese, Wine, Breads, Seafood, anything made with eggs, ...there's actually no point in a list, there isn't much out there I don't have a crush on. Transplanted from the Northeast at age 18, a whole new frontier of food was opened up to me. I have fished for Salmon, hunted for mushrooms, cracked open fresh oysters from the sea and devoured them on the spot. Figs, pears, peaches, so many indigenous jewels! I dedicate this BLOG to the endless variety this region provides. My hope is to live here for a very long time & continue to discover and experience it's unique bounty! Alas, my life has now taken me to Cincinnati, OH where the food culture is like none I have ever experienced.


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