Several recipes for pie crust – whole butter pie crust, or pie crust, whole butter crust with almonds, mixing butter and ghee crust, how to pre-bake or bake pie crust blindly.
Yes, you can make homemade pie crust !
There are many different ways to make a pie crust.
The more classic pie crust or pastry is made from butter. This person can take some training to master, because if you get to grips with him too much he will end up hard.
The most forgiving pie crust is that made from a mixture of butter and margarine. This way you get the flavor of butter, with the ease of flaking that comes from using shortening.
Some people use all of the vegetable oils, others swear by lard. One of the favorite ways to make a pie crust these days is to use sour cream as a spread with butter. No food processor needed; The dough is easy to roll, and the crust is nicely crusted.
Here are instructions for making 1) a basic butter crust (butt price) for pies and sweet and savory tarts, 2) a pre-baked pie crust necessary for dishes like quiches, 3) a butter and margarine mixture, and 4) wash eggs for the pie.
The instructions will produce enough dough for a 10-inch pie with a crust surface, or two 10-inch baked pies or tartlets. If you are making a tart or pie bottom, cut all ingredients in half.
* Ingredients :
° 2 1/2 cups (325 grams) all-purpose flour
° 1 teaspoon kosher salt
° 1 tablespoon sugar (optional)
° 1 cup (230 grams) very cold unsalted butter, cut into 1/2 inch cubes (2 sticks)
° 4 to 8 tablespoons of ice water
* Directions :
++ The method when using a food processor :
Add 1 1 cup 2 cups of flour, salt and sugar (optional) to your food processor. Mix 2 to 3 times until combined
Spread the butter cubes on the flour and mix until a paste or paste forms, about 15 seconds. (There should be no unpolished flour).
Scrape the bowl, redistribute the flour mixture and add the remaining cup of flour. Whisk 4 to 5 times until the flour is evenly distributed. (The dough should look slightly cracked and crumbly.)
Transfer the ingredients to a medium bowl and then sprinkle ice water over the mixture – start with 4 tablespoons and add from there. Utilize a elastic spatula, pressure dough to itself. The crumb should begin to form larger lumps. If you pinch some of the dough and hold it together, it’s ready. If the dough breaks, add 2 to 4 tablespoons of water and continue pressing until the dough holds together.
Remove the dough from the bowl and place it in a pile on a clean surface. Stir the dough long enough to form a ball. Cut the ball in half, then shape each half into disks. Cover each tablet with plastic wrap and put it in the refrigerator for at least an hour, and for up to two days.