Difference between revisions of "Pie dough"
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Latest revision as of 16:37, 26 December 2022
Ingredients
- 1 1/2 cup all purpose flour. Could substitute in 1/2 cup whole wheat flour.
- 2 tbsp sugar
- 10 tbsp cold (preferably frozen) butter
- 1/4 tsp salt. (I do a very generous pinch. I like to taste the salt in my crust.)
- 4ish tbsp ice water
Recipe
With food processor: Add all ingredients except ice water. Pulse until sandy texture. Add some ice water and pulse until evenly moist.
Without food processor: Chop butter into small pieces. Mix with dry ingredients. Really (and quickly) work the butter into the dry ingredients with a wooden spoon until you get a sandy texture. Add some ice water, and mix.
Bring dough together in a sheet of plastic wrap to form a disc. If it doesn't stick together with moderate pressure, it needs more water. It shouldn't need a lot of working, which can result in a tough dough.
Refrigerate for at least an hour.
Notes
Almost identical to the no-fear pie crust recipe, except uses all butter instead of some cream cheese.
History
December 25, 2022
Made for my apple galette. Was a little tough, but tasted good, was flaky enough, and had nice caramelization.