CookEatShare is also available in
English
Cerrar
¡La cocina más grande del mundo!
Select Language
Español
Русский
English
日本語
Italiano
Preferencia de Lenguaje
Inscríbate
Iniciar sección para miembros
Inicio
Recetas
Chefs
Temas & Guías
Grupos
Mis Páginas
Recetario
Noticias
+ Receta
A Week of Pie Crusts #1: Best Ever Flaky Pastry Dough
by
Margo Andersen
Calificación: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 voto
| 1576 views
0 evaluaciónes
|
0 comentarios
Pin It
Add to Recipe Box
Print Recipe
Receta
Reviews/Comments
Close this frame
%20Give%20me%20a%20break.%20This%20year,%20don't%20be%20the%20victim%20and%20skip%20dessert%20in%20the%20corner%20like%20a%20sad%20little%20deprived%20person,%20get%20into%20the%20kitchen%20and%20make%20your%20own!%20Bring%20a%20dessert%20you%20will%20be%20sure%20to%20eat%20instead%20of%20crossing%20your%20fingers%20and%20hoping%20for%20a%20spoon%20and%20some%20cool%20whip.%20I%20guarantee%20you%20if%20you%20make%20any%20of%20the%20crusty%20desserts%20I%20have%20for%20you%20this%20week,%20your%20peeps%20will%20love%20them.%20And%20you%20won't%20feel%20so%20left%20out.%20So%20get%20out%20your%20rolling%20pins,%20because%20we're%20pie%20crusting%20up%20a%20storm%20this%20week!%3C/p%3E%3Cp%3EMy%20first%20crust%20is%20a%20basic%20pastry%20dough%20you%20can%20use%20for%20any%20pie.%20For%20those%20of%20you%20who%20watched%20me%20make%20this%20crust%20on%20KJZZ%20this%20week,%20please%20note%20that%20I%20totally%20messed%20up%20my%20water%20measurement%20on%20the%20show%20and%20I%20completely%20spaced%20the%20vinegar.%20No%20wonder%20the%20crust%20wouldn't%20roll%20out%20during%20the%20segment!%20I%20was%20about%205%20tablespoons%20of%20water%20off.%20So%20anyways,%20I'm%20gonna%20chalk%20that%20up%20to%20a%20rookie%20mistake%20and%20tell%20you%20how%20to%20really%20make%20a%20good%20crust.%20And,%20let%20me%20introduce%20you%20to%20your%20new%20best%20friend%20when%20it%20comes%20to%20making%20a%20pie%20crust%20in%20no%20time%20flat:%3C/p%3E%3Cp%3EI've%20always%20pooh-poohed%20the%20idea%20of%20using%20a%20food%20processor.%20I%20would%20use%20my%20little%20pastry%20cutter%20and%20work%20that%20butter%20in%20by%20hand%20because%20that's%20how%20the%20pioneers%20did%20it.%20Then%20I%20actually%20used%20a%20food%20processor%20and%20I%20was%20like,%20%22Where%20have%20I%20been%20for%20the%20last%2020%20years?%22%20Treat%20yourself%20or%20have%20your%20husband%20buy%20you%20one%20for%20Christmas.%20You%20will%20never%20regret%20having%20one.%3C/p%3E%3Cp%3EGluten%20Free%20Pie%20Crust%3C/p%3E%3Cp%3E(for%20a%209%20inch%20pie%20tin)%3C/p%3E%3Cp%3E1%201/4%20cups%20Grandpa's%20Kitchen%20Flour%20(I%20highly%20recommend%20this%20brand%20for%20the%20best%20possible%20tasting%20crust.%20Do%20not%20use%20any%20flour%20with%20garbanzo%20or%20fava%20bean%20flour.%20The%20taste%20is%20not%20superb.)%3C/p%3E%3Cp%3EPlace%20flour%20and%20butter%20into%20the%20food%20processor.%20Pulse%20a%20few%20times%20until%20the%20mixture%20resembles%20coarse%20meal,%20like%20little%20peas.%20Add%20about%20half%20of%20the%20water%20and%20pulse%20again.%20Add%20the%20teaspoon%20of%20vinegar%20and%20pulse.%20Add%20the%20rest%20of%20the%20water%20gradually%20until%20your%20mixture%20mostly%20comes%20together%20into%20a%20ball.%20You%20may%20not%20need%20all%20the%20water,%20or%20you%20may%20need%20a%20little%20more.%20It%20depends%20on%20humidity%20and%20stuff%20like%20that.%20Dump%20out%20dough%20onto%20a%20piece%20of%20waxed%20paper%20that%20has%20been%20lightly%20floured%20and%20knead%20into%20a%20complete%20disk.%20Place%20another%20piece%20of%20lightly%20floured%20waxed%20paper%20on%20top%20and%20roll%20out%20to%20desired%20thickness%20and%20width.%20Take%20your%20pie%20pan%20and%20invert%20it%20over%20the%20dough%20to%20see%20if%20it's%20big%20enough.%20When%20it%20is%20the%20size%20you%20need,%20remove%20the%20wax%20paper%20from%20the%20top%20layer%20and%20place%20your%20pie%20tin%20upside%20down%20over%20the%20dough%20disk%20and%20flip%20over%20in%20one%20fluid%20motion.%20This%20will%20not%20be%20perfect!%20You%20will%20still%20have%20to%20manhandle%20your%20crust%20a%20little%20bit%20and%20you%20may%20have%20to%20press%20together%20some%20cracks.%20This%20is%20okay.%20And%20if%20you%20have%20a%20little%20piece%20of%20crust%20that%20is%20not%20quite%20covering%20your%20pan,%20take%20a%20piece%20of%20the%20excess%20off%20and%20press%20it%20onto%20the%20missing%20part.%20It's%20okay%20to%20pretend%20you%20are%20using%20Playdoh.%20Gluten%20Free%20crusts%20are%20not%20as%20pliable%20as%20regular%20flour%20crusts,%20they%20need%20more%20water,%20and%20they%20bake%20up%20pretty%20much%20just%20like%20you%20set%20them%20in.%20So%20if%20you%20have%20to%20play%20around%20with%20them%20a%20little%20bit,%20don't%20worry%20about%20it.%20As%20the%20Nester%20says,%20%22It%20doesn't%20have%20to%20be%20perfect%20to%20be%20beautiful.%22%20Amen.%3C/p%3E%3Cp%3EAnother%20suggestion:%20this%20crust%20tastes%20the%20best%20when%20rolled%20thin.%20If%20you%20want%20a%20flaky%20crust,%20use%20butter.%20If%20you%20want%20a%20softer%20crust,%20use%20shortening.%20But%20it%20will%20be%20stickier%20and%20need%20less%20water.%20I%20think%20the%20shortening%20crusts%20are%20a%20little%20difficult%20to%20work%20with,%20but%20that%20may%20be%20just%20my%20inexperience%20talking.%3C/p%3E%3Cp%3EHappy%20eating!%3C/p%3E){kind=link}