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| Chef | |
| Submitted | August 29th 2010 |
| Cuisine | American |
| Category | Dessert |
| Level | Intermediate |
| Servings | 2 |
| Rating |
Ingredients
4 1/2 Cups sifted flour
2 Teaspoons salt
2 Teaspoons sugar
1 1/2 Cups (3 Sticks) cold unsalted butter, cut into pieces
1/2 - 1 Cup ice water (as needed to make dough moist, not wet)
2 Teaspoons red wine vinegar
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My sister, Kathy, makes the best pie crust. Can be used for any pie you want. I typically use this for the pumpkin pie recipe I've also posted. And if I'm really lucky, she'll make it for me and I'll freeze it until I need it!!
Directions
In the bowl of a mixer fitted with a paddle attachment, combine the flour, salt, and sugar. Mix for 1 minute.
Add the butter and mix just until the mixture resembles coarse crumbs.
Stir the water and vinegar together, then gradually add to the flour mixture.
Mix at medium speed just until a dough forms. Do not over-mix.
Divide the dough in 2 and shape into round, flat disks on sheets of waxed paper. Wrap separately and refrigerate for 30 minutes.
On a lightly floured surface, roll the dough with a lightly floured rolling pin into a large circle about 1/8-inch thick.
Place your pie plate upside down on top and trim with a sharp knife, leaving about 2 inches extra dough all the way around.
Roll the dough circle up onto your rolling pin, then unroll it into the pie plate; or, fold into quarters, transfer to the pie plate, and unfold.
Gently press the crust into place, turning any excess dough hanging over underneath to create a thicker edge.
Press the edge with the back of a fork to create a decorative edge. Repeat with the other pie crust and leave covered for 30 more minutes.
To make a prebaked crust for a cold pie - Preheat the oven to 375 degrees. Line each crust with a sheet of regular-weight aluminum foil, then pour in about 3/4 pound dried beans or pie weights. Bake the crusts 25 to 30 minutes, just until dry and set - then remove the foil and beans. Bake another 10 to 15 minutes or until golden brown, checking frequently to prevent over-baking. Remove from the oven immediately and let cool on wire racks.
Add the butter and mix just until the mixture resembles coarse crumbs.
Stir the water and vinegar together, then gradually add to the flour mixture.
Mix at medium speed just until a dough forms. Do not over-mix.
Divide the dough in 2 and shape into round, flat disks on sheets of waxed paper. Wrap separately and refrigerate for 30 minutes.
On a lightly floured surface, roll the dough with a lightly floured rolling pin into a large circle about 1/8-inch thick.
Place your pie plate upside down on top and trim with a sharp knife, leaving about 2 inches extra dough all the way around.
Roll the dough circle up onto your rolling pin, then unroll it into the pie plate; or, fold into quarters, transfer to the pie plate, and unfold.
Gently press the crust into place, turning any excess dough hanging over underneath to create a thicker edge.
Press the edge with the back of a fork to create a decorative edge. Repeat with the other pie crust and leave covered for 30 more minutes.
To make a prebaked crust for a cold pie - Preheat the oven to 375 degrees. Line each crust with a sheet of regular-weight aluminum foil, then pour in about 3/4 pound dried beans or pie weights. Bake the crusts 25 to 30 minutes, just until dry and set - then remove the foil and beans. Bake another 10 to 15 minutes or until golden brown, checking frequently to prevent over-baking. Remove from the oven immediately and let cool on wire racks.