The Pie and You!!!
So for those that don't know me very well, or do know me pretty darn well may know that I love to take up different cooking challenges each year. This past year I took up making my own pie crust and I came out with one that I like a lot and I'm fixing to share it...no real mystery if you ask me. =)
2.5 cups of flour (sift if you like to keep it fluffy)
2.5 sticks of ice cold (I mean right frozen) non-salted butter
A pinch of salt and sugar is what I use but I believe half a tsp of each should be good
6-8 Tblsp of ice cold water
In a mixing bowl, put in your dry goods (flour, salt and sugar), mix lightly to get them all blended. I like to use my sifter to complete this task, you can buy one at most cooking stores. Cut your frozen butter into 1 inch chunks and add the flour a bit at a time. You're going to use your pastry knife or blender (whatever you wanna call it) to blend the butter into the dry goods slowly and keep adding until it's all nicely mixed. Once that is all said and done get your ice water and add in the tablespoons one or two at a time and keep blending until it's mixed in completely then add your next amounts. After getting your water all added just knead the dough a little bit it should form into a decent size ball, go ahead and cut it in two and wrap up. Place into your refrigerator for about 30 min's to let it firm up then take out and roll when you're ready. I have found that it will keep for about a week...maybe longer but I have always used them befor that.
That is my post for the day....
2.5 cups of flour (sift if you like to keep it fluffy)
2.5 sticks of ice cold (I mean right frozen) non-salted butter
A pinch of salt and sugar is what I use but I believe half a tsp of each should be good
6-8 Tblsp of ice cold water
In a mixing bowl, put in your dry goods (flour, salt and sugar), mix lightly to get them all blended. I like to use my sifter to complete this task, you can buy one at most cooking stores. Cut your frozen butter into 1 inch chunks and add the flour a bit at a time. You're going to use your pastry knife or blender (whatever you wanna call it) to blend the butter into the dry goods slowly and keep adding until it's all nicely mixed. Once that is all said and done get your ice water and add in the tablespoons one or two at a time and keep blending until it's mixed in completely then add your next amounts. After getting your water all added just knead the dough a little bit it should form into a decent size ball, go ahead and cut it in two and wrap up. Place into your refrigerator for about 30 min's to let it firm up then take out and roll when you're ready. I have found that it will keep for about a week...maybe longer but I have always used them befor that.
That is my post for the day....