Saturday, September 17, 2011

Pie Dough

I made this pie dough to go with the rhubarb pie! It turned out great!

Pie Crust-adapted from Glorious American Food by Christopher Idone's

  • 2 cups all purpose flour
  • 1/8 teaspoon salt
  • 12 tablespoons unsalted butter chilled and cut into bits
  • 4 to 5 tablespoons ice water
Combine the flour, salt and butter in a mixing bowl. Using an electric mixer at low speed or your fingers, cut the butter into the flour until the mixture resembles fine cornmeal. One tablespoon at a time, gradually mix in the ice water until the pastry can be shaped into a ball. If using a mixer, the dough will pull away from the sides of the bowl and adhere to the batter. Wrap the dough in waxed paper or plastic and refrigerate for at least 20 minutes before using.

To Preheat Crust
Preheat oven to 350 degrees. On a lightly floured surface, roll out the dough 1/4 inch thick. Place the dough in a pie pan, fitting it evenly over the bottom of the pan and pressing gently against the inside edges. Crimp the edges or trim away excess pie dough with a sharp paring knife. Place into oven and bake for 25 minutes or until golden brown. Remove to a rack to cool.
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