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| ANNIE'S FLAKY PIE CRUSTS | |
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I hope you enjoy my recipe for flaky pie crusts. 1 1/4 cups (2 1/2 sticks) butter 2 1/2 cups all-purpose flour 1 cup cake flour 1/2 cup confectioners' sugar 1 to 1 1/2 tsp. salt 1/4 tsp. baking powder 1 egg yolk 4 tbsp. ice water (plus extra if needed) Measure butter on a plate and cut into small cubes. Measure dry ingredients into a medium sized bowl and whisk together well. Put both in freezer to chill for 20 minutes. Mix egg yolk and 4 tablespoons water together. Put mix and extra ice water in refrigerator till ready to use. Take flour mixture and butter from freezer and put both in a large bowl. Cut together until large chunks of butter remain (I worked butter in by hand just a bit to soften and coat with flour, then used 2 forks). Cut in remaining butter until a "corn meal" texture is formed. Note: My food processor is too small. If yours can handle it, pulse flour and 1/2 butter for 3 seconds spurts till butter's in large pieces. Add last 1/2 butter and pulse to corn meal texture, put mix into a large bowl. Add the egg-water mixture into flour with fork. Add ice water by the tablespoon until you can pinch the dough and it sticks together. Cut 2 large pieces of plastic wrap and place on counter. Sprinkle a bit of flour on wraps just so that it covers wraps (shake off any extra if you wish). Divide dough in two. Take one portion and put on 1st wrap and cover with 2nd wrap. Using your hands, flatten ball into round disk working out visible cracks as you go. Repeat for 2nd crust and put both in a freezer safe bag. If you plan on using only 1 crust place each in a separate bag. Put dough in refrigerator for 20 minutes (this relaxes any gluten that has formed), then in freezer for 40 minutes (up to 24 hours) for maximum flakiness. Remove dough and let rest on counter for about 15 minutes. Roll dough out between the plastic wraps and place in pie tin as you normally would. If time permits, put back into refrigerator for 20 minutes. Bake per your recipe instructions. Footnotes: Remember, the more you handle dough, from cutting to rolling, the tougher your crust will be. So work quickly but efficiently! If the dough is sticky add flour, crumbly add water. Mix as above. For the absolute best results freeze dough for 24 hours before rolling out. If your in a hurry, skip the freezing process and just refrigerate crust for 20 minutes. Makes 2 crusts. Submitted by: Annie Heim | |
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