Subj : Melissa Clark Top 50 - 2
To   : All
From : Dave Drum
Date : Wed Sep 25 2024 05:50 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pie Crust
 Categories: Five, Pastry
      Yield: 1 servings
 
  1 1/4 c  A-P flour (150 g)
    1/4 ts Fine sea salt
     10 tb Unsalted butter; cold; in
           - cubes
      2 tb (to 4 tb) ice water; as
           - needed
 
  In a food processor, pulse together the flour and salt.
  Add butter and pulse until the mixture forms lima
  bean-size pieces. Slowly add ice water, 1 tablespoon at
  a time, and pulse until the dough just comes together.
  It should be moist, but not wet.
  
  Turn dough out onto a lightly floured surface and gather
  into a ball. Flatten into a disk with the heel of your
  hand. Cover tightly with plastic wrap and refrigerate
  for at least 1 hour and up to 2 days.
  
  NOTES: For the best results, use a high-fat,
  European-style unsalted butter like Plugra.
  
  You can experiment with textures and flavors by
  substituting 3 to 4 tablespoons shortening, lard, beef
  suet, duck fat or an unsweetened nut butter, such as
  hazelnut butter, almond butter or mixed nut butter, for
  3 to 4 tablespoons regular butter. All should be well
  chilled before using.
  
  Or make a crispy cheddar crust, which pairs nicely with
  apple pie or savory pie fillings: Pulse together 1 1/4
  cups flour with 3/4 teaspoon salt. Add 3/4 cup grated
  sharp Cheddar; pulse until mixture forms coarse crumbs.
  Add 8 tablespoons chilled, cubed butter and proceed
  according to the directions above.
  
  By: Melissa Clark
  
  Yield: One 9" single pie crust
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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