I tend to be a lazy cook. Martha Stewart on the other hands has quite a few fantastic recipes that I use and tweak to my liking. Pie crust is not one of my favorite things to make. To be honest, I use store-bought (organic) whenever possible.
There, I said it...Martha Stewart I am not! I feel better already. This Pie Crust recipe...totally Martha!
Pie Crust a la Martha
Ingredients
1 1/4 cups all-purpose flour (spooned and leveled), plus
more for rolling dough
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons (1 stick) cold unsalted butter, cut into
pieces
2 tablespoons ice water, plus 2 more, if needed
Directions
In a food processor, pulse flour, salt, and sugar several
times to combine. Add butter. Pulse until mixture resembles coarse meal, with
just a few pea-size pieces remaining.
Sprinkle with 2 tablespoons ice water. Pulse until dough is
crumbly but holds together when squeezed with fingers (if needed, add up to 2
tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
Turn dough out onto a work surface; form dough into a
3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at
least 1 hour.
Before baking, unwrap dough; place on a large piece of
floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap
dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie
plate. Gently fit into bottom and up sides of plate.
Trim overhang to 1 inch; fold overhang under itself. Pinch
between thumb and forefinger to make a uniform edge around the rim. Crimp edge;
refrigerate until chilled, about 1 hour.
Cook's Note
Always start with chilled dough and a well-floured work
surface. Chilled dough does not soften as quickly as warmer dough; flour
absorbs any moisture and prevents sticking.
No comments:
Post a Comment
Thank you for visiting Mary's Kitchen and taking the time to comment! Please do not leave links in comments. They will be deleted.
Have an awesome day!
-Mary