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Saturday, March 16, 2019

Kenji's Easy Butter Pie Crust

Last week, for Pi day, my department at work held a pie party, celebrating the end of a long, time-intensive project. I've never managed a pie for Pi day, but I decided this would be the year. And I was desperately avoiding a trip to the store, so ended up looking for all butter pie crust recipes. I've wanted a good one for a while, due to flavor and also a desire to avoid partially hydrogenated oils. This recipe lived up to the "easy" in its name, both in mixing and rolling, and it was definitely flaky and butter-flavored. You can see that it was popular, too!



pie crust cookies, of course

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Kenji's Easy Butter Pie Crust


Source: Serious Eats https://www.seriouseats.com/recipes/2011/07/easy-pie-dough-recipe.html
Also, check out the step-by-step pictures here: https://www.seriouseats.com/2015/10/how-to-make-pie-dough-step-by-step-slideshow.html. They helped me figure out when to stop the food processor.

Yields two crusts

2 1/2 c all purpose flour
2 T sugar
1 teas kosher salt
2 1/2 sticks unsalted butter, cold
6 T cold water

Add the sugar, salt, and 1 3/4 c flour to a food processor bowl, and pulse a couple of times to combine.

Cut the butter into 1/4-inch pats and then add to the food processor. Use a number of short pulses until the dough starts to form clumps and the flour has been incorporated entirely. The original recipe said about 25 pulses; I did at least 50 because my dough wasn't clumping yet. Redistribute the dough in the processor, then add the remaining 3/4 c flour. Pulse a few times until the dough is broken up.

Place the dough in a bowl, and sprinkle with water. Fold and press with a rubber spatula, until it all comes together in a ball. Divide the ball in two and form disks from the two pieces. Wrap tightly in plastic wrap and refrigerate for at least two hours before rolling.

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