Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Thursday, September 1, 2011

Tender Pie Crust

By Kerrie

This is the same crust recipe posted under "Fruit Hand Pies".   I have adapted this recipe to all of my pie projects since first discovering the texture and tenderness achieved by using one stick of Imperial Margarine and dusting and rolling with bread flour.   I don't know why those variants work but they do.   Give this recipe a try and let me know what you think....


Ingredients   ~ yields two 10” pie plate sized crusts ~

2 cups all-purpose flour
½ teaspoon sugar
½ teaspoon salt
1 stick very cold butter cut into small 1 inch pieces
1 stick very cold Imperial Margarine cut into small 1 inch pieces
3 Tablespoons of ice water
About 4 Tablespoons or so of Bread Flour for dusting the work surface and rolling out the dough – this makes a difference
1 egg – for brushing the crust with
3 Tablespoons or so of Natural Sugar Crystals (Demerara Sugar)


Place the flour, sugar and salt in a food processor and pulse once or twice to combine and fluff up the flour.


Next, drop the pieces of butter and Imperial ( I am telling you Imperial because for some reason it seems to make a difference – probably something added to the production process that I do not even want to know about) over the flour mixture and pulse until well combined.   The usual pea size consistency will look more like powder – don’t worry.



Then, run the processor on the lowest speed and drizzle 3 tablespoons of ice water through the chute.  When the mixture forms a dough that looks like wet pea sized chunks stop.


Place two pieces of plastic wrap on your counter – one placed in a horizontal direction, and the other over it in a vertical direction.   Then dump the dough out of the processor and on to the plastic wrap.  Next, gather the sides of wrap up and over the dough and press to form a ball.   Then flatten the ball and place in the refrigerator to chill for about an hour.



When the dough has chilled, dust your work area with bread flour and roll half of the pie dough out as desired.    



Gently roll the dough up with a rolling pin and place over pie plate.   Unroll the dough over the pie plate and then pat in place and trim excess crust.





Then, pre-bake or fill the crust lined pan per your pie directions.

 
If you use a top crust for your pie, brush with whisked egg and then sprinkle with Demerara sugar. 




Vent by pricking the crust with a fork or knife



Bake pie at 375 degrees F. for about 40 - 45 minutes or until crust is golden.   Various pie recipes may call for a different baking temp and time.

Enjoy !!!


     

2 comments:

  1. Definitely going to try this as lately my pie crusts have not been the best. Trying to get away from Crisco.

    ReplyDelete
  2. Great! Let me know how it works out for you. Be sure to use both the butter and the Imperial. Happy Baking, Kerrie

    ReplyDelete