I had a rough time learning to make pie dough. It seemed like it either cracked and crumbled or it was gooey and sticky. It took several years of working on it before I figured it out and now I can pretty much whip out a pie dough in just a few minutes.
With Thanksgiving and the holidays coming up I thought that you might need some help in getting that pie just right. It is hard to explain texture and stuff on a blog post so I decided that this would be the first Restless Chipotle Media video.
This dough is so simple it will become a favorite. The butter gives it lots of flavor while the ice water and cold ingredients keep it flakey and light. Can you do this? You sure can. This is so easy you can even make one of my twisted lattice crusts with it. It really holds together that well.
Twisted Lattice Crust
Before you get started you will need the following ingredients for pie crust:
- 1 1/2 cups organic flour
- 2 tbs sugar
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter
- 1/4 cup or more of ice water
- bowl of ice water for dipping your hands into
Instructions:
- Stir the dry ingredients together until well blended.
- Keeping fingers cold (by dipping in ice water) blend in the butter with your fingers until the mixture resembles Panko crumbs.
- Add ice water and toss together with a fork until mixture starts to form a clump in the bowl.
- Turn out on a floured board and roll out abotu 1/8 inch thick.
- Fit into 10-inch pie plate and bake at 400 for 10-12 minutes.
- Fill with desired filling.
Yield : One 10″ pie
O.k… now that you have read the ingredients here are the videos. It is done in two parts because I am using my camera on video setting until I can get a video camera. And yeah, that is me…that is my kitchen…and that is my way cool hair. Take that Food Network.
And the finished crust….
video and images (c) Marye Audet and Restless Chipotle Media, 2010 Thanks to my camera guy, Matt Audet.
available. Do not substitute lime juice here, it just won’t work.
