Subj : Melissa Clark Top 50 - 2
To : All
From : Dave Drum
Date : Wed Sep 25 2024 05:50 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pie Crust
Categories: Five, Pastry
Yield: 1 servings
1 1/4 c A-P flour (150 g)
1/4 ts Fine sea salt
10 tb Unsalted butter; cold; in
- cubes
2 tb (to 4 tb) ice water; as
- needed
In a food processor, pulse together the flour and salt.
Add butter and pulse until the mixture forms lima
bean-size pieces. Slowly add ice water, 1 tablespoon at
a time, and pulse until the dough just comes together.
It should be moist, but not wet.
Turn dough out onto a lightly floured surface and gather
into a ball. Flatten into a disk with the heel of your
hand. Cover tightly with plastic wrap and refrigerate
for at least 1 hour and up to 2 days.
NOTES: For the best results, use a high-fat,
European-style unsalted butter like Plugra.
You can experiment with textures and flavors by
substituting 3 to 4 tablespoons shortening, lard, beef
suet, duck fat or an unsweetened nut butter, such as
hazelnut butter, almond butter or mixed nut butter, for
3 to 4 tablespoons regular butter. All should be well
chilled before using.
Or make a crispy cheddar crust, which pairs nicely with
apple pie or savory pie fillings: Pulse together 1 1/4
cups flour with 3/4 teaspoon salt. Add 3/4 cup grated
sharp Cheddar; pulse until mixture forms coarse crumbs.
Add 8 tablespoons chilled, cubed butter and proceed
according to the directions above.
By: Melissa Clark
Yield: One 9" single pie crust
RECIPE FROM:
https://cooking.nytimes.com
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