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Cooking -->
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Pies and Tarts |
Pie Crust
For a single baked bottom crust
1 cup all purpose flour
1/3 teaspoon fine sea salt
1/3 cup real butter, refrigerated
4 tablespoons very cold water (measure carefully)
Preheat oven to 425 degrees. In food processor with steel chopping blade
in place, whirl flour and salt to mix.
Add butter and process until butter is cut into small pieces about the
sizes of large coffee beans. Add the water and process just until it
wants to form a ball. Roll it out on a lightly floured pastry cloth or
other flat rolling surface in a circular fashion to about 12 inches in
diameter.
Lift it gently into a 9 inch pie plate or 10 inch quiche pan, trimming
and fluting the edge. With a fork, pierce the crust in many places to
allow steam to escape while baking. Place a piece of parchment paper
over the pie crust and place about 1/2 cup dry beans or pie weights on
the paper.
Place in hot oven, reduce temperature to 400 degrees, bake until lightly
browned, about 15 minutes. Remove the waxed paper and the weights
gently. If the crust seems moist, place it back into the hot oven for 5
minutes more to crispen, without the paper and the weights.
Desserts Pies and Tarts |
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