All-butter pie crust recipe for a double crust pie (half if only making a custard pie)
- 2,5 cups all purpose flour, kept in the refrigerator
- 2 sticks or up to 250 grams of butter, cubed and kept in the freezer for 30 minutes (82% fat minimum)
- 1 tablespoon of sugar
- 1 teaspoon of salt
- About a cup of 80-20 Water + Apple Cider Vinegar mixture, kept in the freezer until icy
A) Food processor:
Pour your dry ingredients in, add the butter cubes and cover with flour. Pulse until you have a coarse meal-like sandy mixture with butter chunks the size of hazelnuts remaining. They may be twice that size but it will be difficult to roll out without a pie bag. Remove the blades of the processor, and using a wooden spoon, start mixing in your icy vinegar water in 2 tbsp increments, until you have a dough with very small amount of dry bits remaining, with balls of butter visible all over. Cut in half, put in refrigerator bags, press with the inside of a soup plate (bowl) to turn it into a disk. Work very quickly before letting the butter melt. Refrigerate overnight.
B) Stand Mixer
Add your dry ingredients and then the butter with the paddle attachment on, mix at medium to medium high speed until you have a coarse meal-like sandy mixture with butter chunks the size of hazelnuts remaining. They may be twice that size but it will be difficult to roll out without a pie bag. Remove the bowl from the processor, and using a wooden spoon, start mixing in your icy vinegar water in 2 tbsp increments, until you have a dough with very small amount of dry bits remaining, with balls of butter visible all over. Cut in half, put in refrigerator bags, press with the inside of a soup plate (bowl) to turn it into a disk. Work very quickly before letting the butter melt. Refrigerate overnight.
C) Pastry cutter/blender
Use a refrigerated steel bowl, pour in the dry ingredients and the butter, start cutting the butter into the flour until you have a coarse meal-like sandy mixture with butter chunks the size of hazelnuts remaining. They may be twice that size but it will be difficult to roll out without a pie bag.Refrigerate your mixture for 15 minutes, and using a wooden spoon, start mixing in your icy vinegar water in 2 tbsp increments, until you have a dough with very small amount of dry bits remaining, with balls of butter visible all over. Cut in half, put in refrigerator bags, press with the inside of a soup plate (bowl) to turn it into a disk. Work very quickly before letting the butter melt. Refrigerate overnight.
C) Knives or fork
Use a refrigerated steel bowl, pour in the dry ingredients and the butter, start cutting the butter into the flour with your knives or the fork until you have a coarse meal-like sandy mixture with butter chunks the size of hazelnuts remaining. If it takes longer than 2 minutes, refrigerate the bowl for 15 minutes.They may be twice that size but it will be difficult to roll out without a pie bag. Refrigerate your mixture for 15 minutes, and using a wooden spoon, start mixing in your icy vinegar water in 2 tbsp increments, until you have a dough with very small amount of dry bits remaining, with balls of butter visible all over. Cut in half, put in refrigerator bags, press with the inside of a soup plate (bowl) to turn it into a disk. Work very quickly before letting the butter melt. Refrigerate overnight.
Rolling out
If you are using a pie bag, simply flour inside, flour your dough disk, roll out a little, then open up and flour your dough once more and turn. Roll out completely. Unzip the bag, fold the dough into 4 and transfer to a buttered pie dish. Glass ones are better for fruit pies while the metal dishes can be frozen and are better for custard pies. Work quickly, if it takes more than 2 minutes; refrigerate the dough for 15 minutes. Have your work surface and the rolling pin cool.
If you are rolling out on a silpat or your work surface, keep them very cold , or alternatively cool with ice bags prior to working. Flour generously, both the surface and the dough; then pat the dough a bit with your rolling pin to soften it. Roll in fluid single strokes. IF it cracks, it's not warm enough (More water added while making the dough = less cracks) Basically you want your dough soft even if it was refrigerated overnight. If it's too hard, that means too little water was used and it will crack. Roll about 2-3 inches larger in diameter than your 9" pie dish. Use flour generously, turn and rotate very often. Work quickly and don't touch the butter parts with your hands. Fold in four and transfer to your pie dish.
CRIMPING AND FILLING
If you are making a fruit pie, immediately fill with pre-macerated fruit and crimp, refrigerate until the oven heats up. If you are making custard pies; simply wrap and freeze until baking. Here is a video from a gorgeous lady, teaching you how to crimp: http://ift.tt/1FWmTI8
TIPS AND TRICKS
Blind baking is prebaking a pie crust which won't stay in the oven as long as a fruit pie. You simply cut a baking paper into a circle, pierce the bottom of your frozen crust with a fork at 20-30 spots. Place the paper in, fill with pie weights, pushing to sides rather than he middle. Bake for 20 minutes at 200c/400F (175c/350F for convection oven) , then quickly remove the paper and the filling and bake for another 5 minutes if making a custard pie, or 20 minutes if just adding pudding/ice cream inside later on.
If you want your crimped edges super dark and well baked: simply brush with melted butter and heavy cream mixture every 5 minutes during blind baking and regular baking.
DON'TS
Do not use lard or shortening.
Do not use cocoa butter (doesnt work).
Do not use margarine.
Different flours and altitudes will require different amount of water so there is no exact amount in any recipe.
Do not use the processor/mixer to mix in your water; you will break down the butter balls.
Submitted March 13, 2015 at 04:31AM by Iloveyou-Iknow http://ift.tt/1NRe9s8 Baking
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