![]() ![]() How to make Blueberry Pie with fresh (or frozen) blueberries, warm spices, lemon, and an easy lattice crust.If yours is, leave it on the counter for a few minutes to warm up slightly, and then try rolling it out again. Dough straight from the refrigerator can sometimes be tricky to roll out. When you are ready to use frozen pie dough, transfer it to the fridge and let it thaw overnight. (I use plastic wrap.) Well-wrapped pie dough lasts in the refrigerator for up to 3 days and in the freezer for three months. Wrap pie dough well so that it is airtight. So, if you don’t have a food processor or are like us and hate the extra dishes, give making it by hand a go. In fact, the photo above is actually from dough made by hand, not the food processor. The dough made by hand was just as easy to roll out and turned out just as flaky. Then, we cut in the remaining flour and added water until the dough came together. ![]() The flour was moistened by the butter and the mixture looked like fresh breadcrumbs - it was not powdery from flour. We used a pastry cutter to cut the butter into part of the flour and made it as close to a paste as possible. With all that said, we hate cleaning dishes and since a food processor means 5 parts to clean (yes we counted) we tried this method by hand. Using the food processor eliminates variability. (You don’t want to add water to the food processor - that can overwork the dough and lead to extra gluten formation). Pulse a few times then transfer everything to a bowl and add water until the dough comes together. Use the food processor to make the paste then add the remaining flour. We sort of agree - It makes making the flour and butter paste easy. The folks at Cooks Illustrated insist on using a food processor for this method. Making the Dough – By Food Processor or by Hand Since it’s more pliable, the dough is easily rolled out. That butter and flour paste really helps when it comes to working with the dough.By adding part of the flour to the butter first, combing them into a paste then adding the remaining flour, the recipe determines how much flour is being used for the formation of gluten. Use fresh or dried herbs when making savory pies like galettes and quiches.Small bags of pre-measured butter cubes will keep in the freezer for months, so you have them available when needed.To achieve the best crust, use very cold butter and water and avoid mixing or handling the dough too much.The dough disks can also be frozen in a plastic freezer bag for several months. Wrap in plastic and refrigerate for 1 hour, or up to 2 days, before using. Divide the ball in half and form each half into a disk. Turn the dough out onto a clean work surface and form into a ball. Turn the processor on and add the water slowly through the feed tube, starting with 1/3 cup and adding more as needed, until the dough begins to form clumps - the sound of the processor will also change once the dough is mixed. Add the herbs and pulse again 5 times to combine.Īdd the very cold butter and pulse 8 to 10 times, until the mixture appears coarsely ground with large pats of butter still visible. In a food processor, mix the flour, sugar and salt together until combined, about 15 seconds. ¼ cup fresh herbs, any blend of 2 to 3 herbs, or 2 teaspoons dried herbs, any blend My All-Butter Pie Crust calls for just five basic ingredients - all-purpose flour, sugar, salt, very cold butter and ice-cold water - and I use this recipe for nearly all my fruit pies, galettes and even quiches.ġ cup (2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled until very cold My recipe yields two individual crusts, and the dough freezes beautifully, wrapped in plastic and stored in a plastic zip bag.įood is one of my love languages, especially when a recipe is relatively easy to master and requires only a handful of pantry staples. Over the next two weeks, I will feature a recipe for a savory galette followed by a fresh fruit pie, using the pie crust recipe I am sharing today, and I recommend making your dough in advance and freezing it, so you have it ready to go once the recipes are published. I knew then that it was time to share my secrets. All three are marvelous home cooks, and not one had made a pie crust from scratch. FARGO - I was sharing my upcoming recipes with friends a couple of weeks ago, and they were shocked that I would part with one of my signature baking specialties - my All-Butter Pie Crust. ![]()
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