legend_018
Head Chef
Hello. So I was reading an article on making a pie crust for a classic quiche lorraine. Now I wasn't interested in this dish, but interested in the pie crust. It said it could be used for 2 9 inch pie crusts. I couldn't figure out of that mean 2 crusts for ONE pie or enuf for to pie's. Anyways, I set out to make 2 turkey pot pie's.
The pie recipe consisted of the following ingredients with instructions on what to do if you want to use a food processor.
12 ounces unbleached all-purpose flour (about 2 ¼ cups)
9 ounces butter (2 sticks), cut into small pieces, frozen
2 to 4 ounces ice water
½ teaspoon sea or kosher salt
FAST FORWARD: End result was awesome. I really liked it.
Problems? Well it says: "Stop adding water as soon as the dough starts clumping together (it shouldn’t all hold together in a ball yet, if it does, chances are you added too much water)"
It was hard to tell. I kept adding water, but it didn't seem to be coming together. I reached in with my hand and was able to get it together with my hand, but there was still some very dry crumbs on the bottom of the processor and that were hard to clump up with my hands.
Than I separated it into 4 sections and put into refrigerator over night. I'm not sure if your suppose to bring it to full room temperature before rolling out, but it was hard to roll out. I was hard to roll out to make my 2 pie's. I managed, but it didn't get wrapped around the plate. I kind of tucked it in at the edge of the plate. The dough was also not super smooth but almost stickly like. I used flour to help but didn't take long for it to suck up the flour.
But, what ever I did - it was reallly!!! good. lol
One of the best pie crusts I've made I think.
The pie recipe consisted of the following ingredients with instructions on what to do if you want to use a food processor.
12 ounces unbleached all-purpose flour (about 2 ¼ cups)
9 ounces butter (2 sticks), cut into small pieces, frozen
2 to 4 ounces ice water
½ teaspoon sea or kosher salt
FAST FORWARD: End result was awesome. I really liked it.
Problems? Well it says: "Stop adding water as soon as the dough starts clumping together (it shouldn’t all hold together in a ball yet, if it does, chances are you added too much water)"
It was hard to tell. I kept adding water, but it didn't seem to be coming together. I reached in with my hand and was able to get it together with my hand, but there was still some very dry crumbs on the bottom of the processor and that were hard to clump up with my hands.
Than I separated it into 4 sections and put into refrigerator over night. I'm not sure if your suppose to bring it to full room temperature before rolling out, but it was hard to roll out. I was hard to roll out to make my 2 pie's. I managed, but it didn't get wrapped around the plate. I kind of tucked it in at the edge of the plate. The dough was also not super smooth but almost stickly like. I used flour to help but didn't take long for it to suck up the flour.
But, what ever I did - it was reallly!!! good. lol
One of the best pie crusts I've made I think.
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