Pastry: Magical, mysterious, tempermental, and oh so necessary for making pies! My first attempts resulted in doughs that were so delicate, so studied, so put together that they melted away to nothingness when baked - subsequently resulting in 15 years of pie baking fear. I was a long way from creating that flaky-kissed-by-an-angel experience.
Then Lee Baily came to the rescue. He has a bombproof pastry dough in his cook book "Cooking for Friends" that has been my go-to for many dishes over the last several years.
With an adjustment to the amount of sugar, the addition of nuts, the mixing of whole wheat flour, blending in of spices, this basic pie crust has been used for tarts, pies, quiches, smoked salmon savory pasties - really for whatever your pastry crust needs could be.
Basic Pastry Dough
Ingredients:1 cup flour (i'm a big fan of using 1/2+ whole wheat - I like the rustic texture and nuttiness)
1 stick frozen butter
1-2 TBL Sugar
pinch of salt
1-3 TBL ice water
Method: Put your dry ingredients (flour, salt, sugar, nuts, spices) in a food processor with the plastic dough blade , then add your frozen butter (cut into pieces) and pulse. The goal here is to get the mixture to resemble course cornmeal in texture and appearance. Don't over work. When the mixture is corn meal-like in texture you are ready to pull the dough together. turn your processor on, and add ice water a table spoon at a time until it all comes together forming a ball in in your processor. Wrap your new ball of pie crust in plastic and put it in the fridge to let the butter chill. Each ball will be enough for one crust+ a little extra.
It is that easy and quick. Pro tips: 1) Keep your butter frozen 2) use the plastic dough blade 3) let your pastry chill back up before rolling it out.
Easy as pie.
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