Sunday, September 25, 2011

the yummiest flaky pastry dough (great for fruit pies!)

I want to share with you my favorite pie crust recipe. It's different than any recipe I see on cooking blogs, cook books, and it's different than the recipes people have given me. That's why I feel it is worth sharing! Most pie crust recipes contain shortening or lard, this recipe is ALL butter. 

Butter, though it has a bad rep, is truly a wonderful thing and in most circumstances it is the fat I choose to use. It's natural and pure.... and let me tell ya I LOVE the results. 

Before I get into this I have to tell that, no, I didn't make it up, it's from my Williams Sonoma Baking Book. It's untraditional. It's a bit thicker and it tastes different- it's so very yummy though. 

Some might think because it has sugar that it isn't good for savory pies and they would be wrong! I use this for my chicken pot pie and it's wonderful! So take a look and maybe someday you might want to try it! :)

Here is what you'll need: 
2.5 cups of unbleached all purpose flour, 4 tablespoons of sugar, half a teaspoon of salt, 1 cup of unsalted butter, and 6 tablespoons of ice cold water (I like to sprinkle some cinnamon in it if it's for a fruit pie... that's my own little thing)

Begin by cutting the butter into small squares. Place them in the freezer as you get your other ingredients together. You want your butter COLD!

Put all of your dry ingredients into a bowl and combine. 

Add butter to bowl and toss with a fork to coat all of the pieces. 

Now.... You COULD use a pastry cutter which is perfectly normal and handy. 

But if you've got a stand mixer this is the easiest way to do it. 

Using a paddle attachment on your mixer, combine on low to medium speed until the biggest butter pieces are the size of peas. 

Slowly add the water, one tablespoon at a time until your dough is all stuck together. (And your mixer goes "ker plunk ker plunk") You probably will not need all of the water it depends on the humidity. 

Divide dough in half. Wrap one half in plastic wrap and place in the fridge. I will tell you this dough does the best when rolled right away! So be quick about how you do this! 

Place the other half on a sheet of LIGHTLY floured parchment paper and form into a disk. 

Next, place another piece of parchment paper on top of the dough. (I learned this trick from Pioneer Woman) 

Roll out your dough! 

Roll it out to a 12 inch circle. 

Very gently, remove the top piece of parchment paper. 

Place on top of your pie pan to get an idea of how to center it. 

Swiftly, flip it over and gently remove the parchment paper. Press into the dish. Trim the edges then place in the fridge. 

Prepare your filling and roll out your top crust. 

Dump in your filling and place your top crust on in the same fashion as the bottom crust and seal the edges. Make some slits in it. (I like to sprinkle sugar on top for extra sweetness)

Bake at 425 for 45 minutes. Place foil around the edges for the first 30 minutes. 

Like I said before, the crust is a little different. It's a bit thicker and will almost remind you of a shortbread cookie. It's so yummy though! 

I would show you a pice of the pie once cut, but I'm taking this to our church home group tonight! 

Anyways, pies are yummy and always a crowd pleaser. I love making them! Hope you'll try this! 

Flaky Pastry Dough
Williams Sonoma Baking Book

2.5 cups of unbleached, all purpose flour
2 TB sugar
1/2 tsp salt
1 cup cold, unsalted butter, cut into small cubes
6 tablespoons of ice water

Fit mixer with paddle attachment if using. Combine the dry ingredients. Add butter and toss with a fork to coat. Mix on medium low until the butter pieces resemble small peas. Or cut in the butter with a pastry cutter. Add the water slowly until the dough pulls together. 

This dough should be rolled right away for best results! 

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