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5November 29, 2010

How To: A Perfect Pie Crust

Pie crust is something that definitely takes getting use to. The perfect crumble, the perfect thickness andcreating the perfect pinch all of it takes patience and many many times of making pie. This pie dough isa cinch to make and yields a simple perfectly flaky crust two crusts to be exact.

I saw Mellissa DArabian make this crust recipe on one of her earlier episodes featuring a yummy potatobacon torte. I stole her mother-in-laws secret recipe and I use it now for everything MUH HA HA HA!

Really this is a simply great way to make your pie crust. The best is that you can use it for sweet or savorypies! Try it!

ply Scratch How To: A Perfect Pie Crust http: //www.simplyscratch.com/2010/11/how-to-a-perfect-pie-crust.html

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Give it a quick pulse to mix it up. Next add in the cubed two sticks of ice cold butter. Ice cold butter andwater is key to the flaky crust.

Give it a few more pulses until crumbly.


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Mean while adding enough ice cold water until it resembles coarse wet sand. About 6 to 10 tablespoons.

Place dough crumbles on plastic wrap


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and form in to a disk.

Cut the disk in half.


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Form into disks again and wrap in plastic wrap. Let the dough rest in the refrigerator for at least thirtyminutes before rolling it out.

Roll the dough out to fit a 9 inch pie plate with a one inch overhang.


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Roll back onto the rolling pin.

Then unroll it carefully onto the pie plate. Adjust and trim any extra dough.


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Fold the trimmed overhang under the pie crust forming a rim. Crimp with your fingertips. There you haveit perfect crust.

Perfect Pie Crust

Yield: makes two 9 inch pie crusts


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Ingredients:

2 1/4 cups Unbleached All Purpose Flour

1 teaspoon Kosher Salt

2 sticks Ice Cold Unsalted Butter, cut into pieces

6-10 tablespoons Ice Cold Water

Directions:

Combine the flour, salt and butter into a food processor and pulse until it's crumbly. Next add onetablespoon at a time {about 6-10 depending}, pulsing after each addition until it forms in to large clumpsand resembles coarse wet sand. Divide in half, form into round disks and wrap into plastic wrap. Refrigeratefor 30 minutes to let it rest.

Roll out dough evenly and lay in to a 9 inch pie plate leaving an inch overhang. Fold the inch overhangunderneath to form a rim, crimp with fingertips. Add desired filling and repeat with the second disk of

dough.

If using the second disk as a top crust, fold top edge of dough under the bottom edge of dough and crimp.Remember to cut the steam vents in the center of the top dough to let the steam escape.

dessert, Desserts, dough, how to,pie5 comments

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5 Responses to How To: A Perfect Pie Crust

#1Mary November 29, 2010 at 3:56 pm

Your recipes and photos always make it easy to replicate your feature. I hope you are having a greatday. BlessingsMary

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2Laurie @simplyscratch November 29, 2010 at 4:15 pm

Thank you Mary, you are so kind!

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#3Nichole November 29, 2010 at 7:26 pm

That pinch looks perfect! great post.

3.

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Simply Scratch » How To_ A Perfect Pie Crust