Monday, September 27, 2010

Perfect Pie Crust

It has taken me years to come up with a pie crust that was simple enough for me to actually make and yet still taste good. Everyone has their own way of making pie crust. Some use all butter, some use a combo of butter and lard, sugar or no sugar. Then of course comes putting it all together. Purest will do it all by hand but I find that using a food processor it so much easier.

What You Need:

2 1/2 c flour
1 stick very cold butter
1 tbs agave or honey
1 tbs apple cider vinegar
a pinch of salt
ice cold water

What To Do:

In a food processor fitted with a the blade, place the flour and salt in the processor and give it a pulse to combine it. Slice the butter in half long ways, then in half long ways again, so that you have 4 long square sticks. Cut those sticks into chunks and place into the food processor. Pulse the processor a number of times until the butter is incorporated and the flour looks like wet sand. Be sure to pulse it and not just let it run.
With it running quickly add in the agave and the vinegar and slowly add in enough cold water until it just comes together into a dough. Turn it off and dump the dough onto a large piece of plastic wrap. Use your hands to quickly form the dough into a disc. You want to work the dough and handle it as little as possible. Cover it with the plastic and put it in the fridge to rest for 30 minutes before rolling it out for dough. Makes enough for 2 crusts.

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