Recently, Frau Bink took a baking class with Barbara Schwartz - guru of all things PIE - and Frau Bink was so impressed with the class and her new pie-making skills that she couldn't wait to teach some of us how to make a pie crust that is better than anything Betty Crocker could concoct.
This pie crust is made in a food processor. If you don't have a food processor then you should get one, just to make this crust, which you will want to make every day for the rest of your life. It's fast, simple and pain-free, but you will shed a tear or two...for how perfectly beautiful, flaky, lite and tasty this crust is. After the flour, salt and sugar are pulsed, the cold butter, cut into 1/2-inch cubes is added. It's pulsed a time or two and then the very cold water is added all at once and after a few more quick pulses, the magic happens...the dough begins to form, little tiny pebbles that work their way up the sides of the processor - and just when you think things are starting, it's over. You're done. Maybe 10 to 12 pulses of a second each and you're done. Done. Done. Done. Take a closer look at the pic on the right above (click on it to make larger) and you'll see it doesn't look done...ooooh but it is. The secret to this crust is NOT over-mixing...it's barely mixing.
All of the bits of flour and butter are poured out onto a piece of plastic wrap...crumbly and certainly NOT looking like dough. The plastic wrap is carefully folded up and around the crumbly mixture, gently smooshing/pushing it together - but definitely not kneading. Then it's all wrapped up and put in the refrigerator for 30 minutes...allowing for more magic.
You can see the bits of butter - that's just the way you want it to look. At this point you can leave the dough in the refrigerator for 30 minutes or up to 24 hours before rolling it out. And, you can also freeze the dough for up to one month. It's very versatile! When it's time to roll it out, you'll see the marble-ing of butter...so you'll know when this is baked it's going to be light and flaky with the sweet taste of butter.
From galettes to tarts to pies - this pie crust will make you look like a whiz - it is a delicious crust any way you slice it. Thanks to Frau Bink for sharing this incredible recipe - it's a game changer!
Pie Crust - From Barbara Schwartz via Frau Bink
Makes enough for 1 double-crust pie
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons sugar
1/2 pound unsalted butter (2 sticks)
1/2 cup plus 1 tablespoon cold water (use refrigerated or iced water)
In a food processor, mix together flour, salt and sugar. Dice the butter into 1/2-inch cubes, then add to the processor and pulse 5 times (1 1/2 seconds each pulse) until the mixture has pea-sized globules of butter still visible in the flour. Add the water while quickly pulsing the flour mixture to evenly distribute the water through the butter-flour mixture. Do not over mix!
Dump out the mixture onto plastic wrap. Bring together into a ball. Cut the ball in half and form two separate discs in plastic wrap. Refrigerate for at least 30 minutes and up to 24 hours. Roll out dough or freeze dough for up to one month.
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Recipe for Peach Pie up tomorrow...Cherry Galette to follow...Anyone know the number for Weight Watchers?!?
