10.05.09

Pie crust

Posted in baking, dessert, food at 3:13 am by wingerz

applepieagain

Jen’s pretty thrilled that peach season is over. Something about getting sick of peach pie, whatever that means. Anyhow, my pie obsession continues. For the past two weeks it’s been apple. I’m still trying to figure out the filling. I’ve pre-cooked the apples to reduce soupiness but the filling is a bit too soft; hopefully next week it’ll be perfect.

I’ve been pretty happy with this crust. Previously I posted another crust recipe, but I normally don’t have shortening on hand, only butter.

Incidentally the oven got a workout today. 16 scones, a strawberry tart, 6 mini-apple pie tarts, four loaves of bread, salmon roasted in butter, and potatoes. There’s a butternut squash tart in the fridge that didn’t make it in. Glad that the weather cooled down a bit. :)

All-butter double pie crust
from ATK Family Baking

Hopefully this is right; my neighbor borrowed my cookbook.

2 1/2 cups flour (12 1/2 ounces)
1 tbsp sugar
1/2 tsp salt
3 tbsp sour cream
1/3 cup + 2-3 tbsp water
16 tbsp butter, cut into 1/4″ cubes and frozen for 10-15 minutes

1. Combine flour, sugar, salt in a food processor and pulse. Mix sour cream with 1/3 cup water.
2. Sprinkle the butter cubes into the flour mixture. Pulse 10 times for 1 second.
3. Pour half of the sour cream and water mixture over the flour and pulse a few times to combine. Pour the rest of the mixture in and pulse a few more times.
4. Pick up a bit of dough in between your fingers and press it together. If it doesn’t stick, sprinkle 2 tbsp of water onto the flour mixture and pulse a few times. Check the flour again; if it still doesn’t come together add a bit more water and pulse.
5. Pour dough onto a lightly floured work surface. Split into two halves and shape each into a 4″ disk. Wrap tightly in plastic wrap and refrigerate for an hour.
6. Roll out into 12″ disks. One goes into the bottom of a pie plate. Both should be refrigerated for about 1/2 hour after being rolled out. Be sure to keep it from sticking to the rolling surface by throwing a bit of flour underneath every so often (or rotating it 1/4 turn between every roll).