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pie crust from natalie horwath
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Yield: 2 pie crusts
|ie Crust (Tartine Bakery) Makes enough for a double crust pie + leftovers|
|White flour, 455 grams (3 cups + 2 TBS)|
|Salt, 5ml (1 tsp)|
|Frozen Butter, cut into small cubes: 300 grams (1 cup + 5 TBS)|
|Water, very cold: 150 ml (2/3 cup)|
1. Place the white flower and salt in a bowl and mix together
2. Scatter the cubed butter pieces over the flower and mix into the flour using a pastry cutter
3. Mix the butter/flour mixture until it resembles small peas
4. Add the very cold water all at once and mix until it becomes a firm dough
5. Separate the dough in half and shape into two disks. Wrap well in plastic wrap.
6. Refrigerate at least 2 hours, preferably overnight
Here's the recipe and the primary hint I have is for all ingredients to be very cold. It helps to ensure the flakiest crust. Also, it's ok to have small chunks of butter in the dough after it's done mixing. The chunks of butter create some croissant-like layers in the baked crust.
I do know about the tapioca and plan to try that; however, in all the blogs and forums I've read, non-flour thickeners (such as tapioca, cornstarch, etc.) change the taste of pies and tend to give it that 'restaurant taste.' The best tasting pies seem to be the ones that run all over the place, because they aren't overly thickened for presentation and serving purposes. I'll keep trying...at the moment, I'm quite busy with cake orders and chocolates.
Hope you're well and look forward to hearing how the shoofly pie goes. I've never made one, but it sounds delicious!
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