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Dec. 7th, 2015 02:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Easy Pie Dough.
2 1/2 cup flour, divided (see note)
2 Tbsp sugar
1 tsp salt
2 to 2 1/2 sticks butter, cut into 1/4" pats (I used 1 1/2 sticks, and substituted lard for the other half stick)
6 Tbsp cold water
Combine two thirds of flour* with sugar and salt in the bowl of a fud processor. Pulse twice to incorporate. Spread butter and lard chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Spread the dough evenly around the bowl with a rubber spatula. Sprinkle with remaining flour** and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
Sprinkle with water, then fold and press dough with a rubber spatula until it comes together into a ball. Divide in half. Form each half into a 4" disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours before rolling and baking. Can be frozen for up to three months; thaw in fridge overnight before using.
What worked: This was brilliant. I made it the night before. It rolled without any tearing and was easy to work. Very flaky (with that amount of fat, it really should have been) and baked beautifully.
What didn't: It made a bit more than one pie's worth. We cut out pastry leaves with some of the excess to decorate the top, and baked the small remainder with cinnamon sugar to test it.
I made this again yesterday in tartlets to go with apple goo, but it failed miserably. The dough doesn't have enough structural integrity to blind-bake. They slumped and formed discs. Very tasty flaky discs, but not something you can fill.
Will I make it again? Definitely. I won't say this will be my go-to for sweet pies, but wow. Not for tartlets though.
* You're going to make me do math here? Sheesh. Okay. 5/2 * 2/3 = 5/3, or 1 2/3 cups.
** The remaining flour is 1/3 + 1/2 cup. Oy.
2 1/2 cup flour, divided (see note)
2 Tbsp sugar
1 tsp salt
2 to 2 1/2 sticks butter, cut into 1/4" pats (I used 1 1/2 sticks, and substituted lard for the other half stick)
6 Tbsp cold water
Combine two thirds of flour* with sugar and salt in the bowl of a fud processor. Pulse twice to incorporate. Spread butter and lard chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Spread the dough evenly around the bowl with a rubber spatula. Sprinkle with remaining flour** and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
Sprinkle with water, then fold and press dough with a rubber spatula until it comes together into a ball. Divide in half. Form each half into a 4" disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours before rolling and baking. Can be frozen for up to three months; thaw in fridge overnight before using.
What worked: This was brilliant. I made it the night before. It rolled without any tearing and was easy to work. Very flaky (with that amount of fat, it really should have been) and baked beautifully.
What didn't: It made a bit more than one pie's worth. We cut out pastry leaves with some of the excess to decorate the top, and baked the small remainder with cinnamon sugar to test it.
I made this again yesterday in tartlets to go with apple goo, but it failed miserably. The dough doesn't have enough structural integrity to blind-bake. They slumped and formed discs. Very tasty flaky discs, but not something you can fill.
Will I make it again? Definitely. I won't say this will be my go-to for sweet pies, but wow. Not for tartlets though.
* You're going to make me do math here? Sheesh. Okay. 5/2 * 2/3 = 5/3, or 1 2/3 cups.
** The remaining flour is 1/3 + 1/2 cup. Oy.
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no subject
Date: 2015-12-08 12:28 am (UTC)But for a crust-challenged person like myself, I really liked working with this dough.
(And all the pies disappeared quickly!)
no subject
Date: 2015-12-08 03:19 pm (UTC)no subject
Date: 2015-12-08 02:31 am (UTC)This is the first year where I have not made an apple pie. Something is terribly wrong.
no subject
Date: 2015-12-08 03:21 pm (UTC)This was the first year in a long time where I have not made a pecan pie. I made apple for Thanksgiving instead. It was very good, although the juices sogged and soaked the bottom crust. I should try putting in a bit of tapioca starch to thicken.
no subject
Date: 2015-12-09 01:40 am (UTC)no subject
Date: 2015-12-09 03:11 pm (UTC)