Sunday, November 2, 2008

Last post today, I promise.

So I made 2 pies with different crusts.  The one that won was a recipe out of my Everyday Food magazine. It was a basic pie crust and here is the recipe. 

Basic Pie Dough

This recipe makes enough dough for one double-crust pie or two single-crust pies.


2 1/2 cups all-purpose flour, (spooned and leveled)
1 teaspoon salt
1 teaspoon sugar
16 tablespoons cold (2 sticks) unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.) Makes 2 disks.

It is super easy and quick. :) Hope you all enjoy. 

1 comment:

Rachel said...

Perfect! Can't wait to try! Keep the recipes coming!