Flaky Pie Pastry
• Don’t use a foil pie pan for this but the old fashioned tin ones baked on top of a pizza stone.
• Start with a hot oven.
2 cups plus two tbs. flour
½ tsp. salt
14 tbs. butter, chilled and cut up
5 tbs. cold water
Flour for sprinkling
• Sift the flour and salt into a bowl.
• Add the butter and press it between your fingertips.
• The bits will flatten out but not get smaller.
• Add the water to the flour and mix it with your fingers.
• It will look fry with clumps of butter.
• Turn the pastry out onto a board and with a rolling pin roll it as hard as you can away from you.
• Scrape all the dry pieces back from the edge to the center and roll it hard again.
• The butter will stick to the board.
• Keep scraping it off and keep rolling until you have mixture that will hold together.
• Shape it into a ball.
• Cut it in half and make two flat round cake.
• Wrap each one in foil separately.
• The pastry will still look a bit rough but refrigerate it for 30 minutes.
• Take a piece out of the refrigerator and you will see that is moister than before.
• Fold the edges of the dough under until the pastry is smooth and roll the dough out onto a floured board.
• Line a 9 inch pie pan and set the pan aside.
• Keep the other piece in the refrigerator until it is time to use it for the top of the pie.
Yield: 2 crusts
Related recipe posts
Comments
Got something to say?