Vintage Basics: Perfect Pie Crust
This post is a long time coming my friends. We all know I have an irrational fear of real pie crust however in an effort to please Collin Murray and to overcome one of my many mental blocks, I decided to take the leap of faith and finally make pie crust.
And I have to admit that it actually didn’t hurt at all. In fact, with the help of my food processor, it was rather easy. Dare I say…enjoyable.
The food processor is one of the great modern inventions, especially when making pie crust. All told, the making of this dough took about three minutes. I didn’t even have time to break a sweat. And frankly, the dough makes a fantastic crust because it’s everything a crust should be: flaky, tender and melt-in-your mouth good.
Perfect Pie Crust (adapted from The Sherman Service League Celebrates)
Makes enough for 1-one-crust pie (double for a two-crust pie)
1 ¼ flour
¼ teaspoon kosher salt
½ cup unsalted butter, cold and cubed
3 tablespoons water
In the bowl of a food processor, combine flour, salt and cold, cubed butter. Pulse till butter resembles small peas. With the food processor running, add water through feed tube and process till water is absorbed . The dough is ready when it sticks together when squeezed by hand – do not let a ball form in the food processor.
Empty the bowl of the processor onto a large piece of cling-wrap and use the wrap to press the dough together into a disk. Wrap the dough tightly in the cling-wrap and refrigerate at least two hours prior to rolling out to use.
To pre-bake the crust, preheat oven to 350˚F. Roll the dough out and into a pie tin, prick or dock the bottom with a fork several times, and bake till golden brown.