Sunday, December 6, 2015

Pie Crust

This is a cherry pie A made. He's been on a quest to perfect cherry pie, and tonight, he achieved near-perfect crust. It was flaky and just sweet enough. This is what he did:

3 cups of all purpose flour
2 sticks of cubed frozen butter (He took the butter out of the fridge, cut it up in little cubes, then put it in the freezer until it was totally frozen)
some ice water (somewhere over 10 tablespoons, maybe a cup?)

First, mix the butter and the flour with a fork, "until it looks like little peas in the flour." Then add just enough water to make it a little wet. It will look crumbly, but that is okay. Put it in plastic wrap and mush it into a ball. Keep it in the fridge until ready to use, at least until it is nice and cold again.
Roll out the usual way and assemble the pie. Sprinkle some sugar on top and paint with egg white.
Bake at 425 for 15 minutes, then 350 for 45 minutes.
Let cool. Serve.

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