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Pie Crust

Here's the recipe I like for pie crust. It's very generous and I can sometimes get two open face pies and a tart from it, and it's plenty
for a two-crust pie
.


3 cups all purpose flour
1 tsp salt
1 cup cold butter/marg/lard! cut into pieces
8-10 tbsp cold water (put an ice cube in, some people swear by soda
water)


Mix the flour and salt, cut in the fat until the overall texture is
mealy and there is no powdery flour left. Add water as needed, stirring it through all the flour, just until the dough comes together.

Form into two discs, wrap each in plastic, and chill for at least an
hour (will keep up to a week in the fridge or a month in the freezer)

Let dough warm up a bit and roll out between two sheets of plastic, wax paper or on a floured counter. The plastic or paper will wrinkle and keep the dough from spreading, so flip the dough and separate the sheets between every few rolls. Too much additional flour will toughen the dough.

Roll the dough from the center out, turning with each pass and don't roll over then edge, which will thin it and attach it to the counter. Roll the crust over your pin or just lift off one sheet of plastic/paper flip the dough into the pie pan, and peel off the second sheet.

Set the crust in the pie plate without stretching it. The dough shrinks as it bakes, so you don't want it to crack. Chill again for between ten minutes to an hour. Fill or pre-bake for ten minutes at about 400, then fill and continue baking (depending on your recipe)

Notes:
You can swap out some white flour for cornmeal or whole wheat, depending on the pie.

Some people grate the butter into the flour on a coarse grater

If you have warm hands rinse them in cold water, and keep everything as cold as possible.

Working the dough too much will activate the flour's gluten and give you a bready chewiness. Work it just enough!

Remember, Natalie Dupree says butter and flour are cheap, so keep experimenting until you get it right.
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