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Ingredientes
- 1 1/4 c. (310 ml) all-purpose flour, plus additional for dusting the work surface
- 1 tsp (5 ml) sugar
- 1/2 tsp (2 ml) salt
- 8 Tbsp. (1 stick, 120 ml) cool unsalted butter
- 2 x -4 Tbs (30-60 ml) ice water
Direcciones
- Combine the flour, sugar, and salt in a food processor. Cut the butter into 8 to 12 pcs and add in to the flour mix. Pulse the food processor till the flour and butter are blended and the mix resembles coarse cornmeal.
- Alternately, use a fork or possibly pastry knife to combine the flour and butter.
- Add in 2 Tbsp. (30 ml) of the ice water over the mix and gather the mix into a ball using a wooden spoon or possibly spatula. Add in more water if necessary to create the dough into a ball. Wrap the dough in plastic wrap and form into a thick disk about 4 inches (10 cm) in diameter. Chill the dough for 20 to 30 min. The dough may also be refrigerated for several days at this point, or possibly frzn almost indefinitely. Unwrap the dough and roll it out on a floured surface. Always place the rolling pin in the center of the dough and roll towards the edges. If the dough sticks to the rolling pin, dust the top of the dough liberally with flour. Rotate and turn the dough over occasionally as you roll it out. Place your pie plate on top of the dough to determine when to stop rolling - it should be 1 to 2 inches (3-5 cm) larger than the diameter of the plate. Carefully fold the dough in quarters. Place the point of the folded dough in the center of the plate and unfold carefully. Trim the excess dough to about 1/2 inch (1 cm)
- all around and tuck it under itself around the edges. Decorate the edge with your fingers or possibly the times of a fork. The dough is now ready to be fill ed.
- To pre bake the crust, butter a large piece of foil and place it buttered side down in the dough. Fill the foil with rice, beans, or possibly pie weights.
- These may be reused for the same purpose in the future. Bake in a preheated 425F (220C) oven for 10 to 12 min. Remove from the oven and reduce the heat to 350F (180C). Carefully remove the foil and weights and return the pie to the oven. Bake for an additional 10 to 15 min, till golden. Remove and cold on a wire rack.
- Makes one 8- to 10-inch (20-25 cm)
- pie crust.
- Making tender and flaky pastry crust is challenge not many home bakers have mastered, and even though the frzn pastry dough which is available commercially is quite good, nothing beats a homemade crust on a homemade pie. The following recipe makes sufficient dough for a single-crust 8- to 10-inch (20-25 cm) pie, and you can simply double the recipe for double-crust pies. If you plan to use the crust with a savory filling (as a quiche, for example), just omit the sugar. I have also included instructions for pre baking the dough, as required in my recipe for Fresh Strawberry Pie below.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 215g | |
| Calories 613 | |
| Calories from Fat 13 | 2% |
| Total Fat 1.61g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 962mg | 40% |
| Potassium 176mg | 5% |
| Total Carbs 129.25g | 34% |
| Dietary Fiber 4.4g | 15% |
| Sugars 4.7g | 3% |
| Protein 16.92g | 27% |
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