Nov 25, 2008
This pie crust turned out simply beautifully. Light, flaky, delicious.
I cut up the fats into cubes and then tossed them in the flour and froze the entire thing for maximum coldness (and to make sure the fats were evenly distributed). I also added the water one TBSP at a time, dribbling slowly and stopping the processor to mix after each.
I have a feeling pie crust can be very hard to work with, so I poured my mixture into a bowl and used saran wrap to bring the mixture into a ball (no bits escaped or stuck to my hands).
After colding it up for an hour,I put down wax paper on the table and covered the ball with waxed paper and pulled my rolling pin out of the fridge and had ZERO problems rolling out a nice, thin pie crust. I think I would have had problems though w/o the wax paper, but it made it easy to roll w/o breaks, stuck bits and super easy to transfer to the pie pan.
When I made a lattice crust, I put the rolled out dough back in the fridge for an hour before cutting and it too came out amazing.
I made a pumpkin pie and and an apple pie w/ lattice crust (my first pie baking experience ever) and my guests seriously thought they were bakery purchased b/c they looked so professional and tasted like a dream.
—CtrlAltDefeat
