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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Flaky Pie Dough

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Flaky Pie Dough Empty Flaky Pie Dough

    Post by Lobo Sun 10 Jan 2016, 9:35 pm

    Flaky Pie Dough Img64l
    Flaky Pie Dough
    Flaky Pie Dough Translucent
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    Prep Time: 20 minutes
    Cook Time: 0 minutes
    Servings: 8
    The rich flavor and flake-making quality of butter produce a pie pastry that is both versatile and delicious. The butter should be very cold so it will form layers in the crust that will contribute to overall flakiness. Do not overwork the dough or it will be tough.






    • 122

    Ingredients:


    • 1 1/3 cups all-purpose flour
    • 1 Tbs. sugar
    • 1/4 tsp. salt
    • 8 Tbs. (1 stick) cold unsalted butter
    • 4 Tbs. ice water, plus more as needed

    Directions:

    Fit a food processor with the metal blade. Add the flour, sugar and salt to the work bowl. Pulse the machine 2 or 3 times to mix the ingredients evenly.

    Using a sharp knife, cut the butter into 3/4-inch cubes and add them to the work bowl.

    Pulse the food processor 8 to 10 times. At this point, some of the butter pieces should be blended into the flour, but bits the size of peas should still be visible.

    Add the 4 Tbs. ice water and pulse the machine 10 to 12 times. To test the pie dough, stop the food processor and squeeze a piece of dough. If the dough crumbles, add more ice water, a tablespoon at a time, and pulse just until the dough holds together when pinched.

    When the dough is done, it should come together in a rough mass in the food processor bowl but not form a ball. Do not overmix or the crust will be tough.

    Transfer the dough to a floured work surface. Shape the dough into a 6-inch disk. Wrap well in plastic wrap and refrigerate for at least 1 hour or up to overnight. Makes pastry for one 9-inch pie.

    Adapted from Williams-Sonoma Tools & Techniques, by Chuck Williams (Gold Street Press, 2007).

      Current date/time is Fri 26 Apr 2024, 11:17 pm