Thursday, October 28, 2010

Conquering The Pie Dough!

After years of baking, I finally made my first homemade pie dough.

I have been intimidated over this prospect for ages and have been buying the ready-made dough by Pillsbury and painting the crust with a wash of eggs and cream to increase the brownness and flavor, but last weekend I took a 2-day intensive baking workshop at Sur La Table and was amazed at how easy it was to make this crust. Not only that, but it’s super fun to make a lattice top and sprinkle finishing sugar over the fresh, uncooked dough.

Thanksgiving is right around the corner. Take this pie dough recipe and run with it and treat your guests to flaky dough that you just can’t buy in the grocery store! Here's a wonderful video to show you exactly how it's done.

I made individual apple pies with my crust, but I can’t wait to make a pumpkin pie this weekend.

What’s your all-time favorite pie?

Buttery, Flaky Pie Dough

1 1/4 cups unbleached all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, chilled and diced
1/4 cup ice water

In a food processor, combine flour and salt. Cut in butter. Process for 10 seconds to blend ingredients. Pulse 6 to 10 times in 1-second bursts until mixture resembles coarse crumbs (looks like peas). Immediately transfer to large bowl and stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.

Roll dough out on lightly-floured surface to fit a 9 inch pie plate. Place crust in pie plate. Press the dough gently and evenly into the bottom and sides of the pie plate.

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