Saturday, December 14, 2013

the perfect pie crust.

no joke.
it's perfect.
i discovered it this past summer and have just now getting to blog about it.
i use it constantly.
for (fake) empanadas, for turnovers, for pot pies, for apple pies.
or for tiny nutella pies for yourself.

Perfect Pie Crust
Makes enough for 2 crusts.
2 1/2 cups all purpose flour
1 teaspoon sugar
1 teaspoon table salt
2 sticks unsalted butter, cold
6-8 tablespoons ice water

Blend flour, sugar, salt and diced butter in a food processor for 6-8 second pulses, until crumbly.
With machine running, add ice water through the spout until barely sticking together.
Dump out on an un-floured surface and smooth with the palm of your hand a couple times to get it to form up.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
Roll out on a floured surface and prepare according to your recipe.



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