Tip #93 from Karen, Pie Maker Extraordinaire: “A Crust Above.”

Guess what today is?!  Friday, yes, for sure, but more importantly….it’s PIE DAY!

Come by Practical Art tonight for our monthly Charity Pie Night from 7-9pm, this month benefiting Phoenix Art Museum, and feast on one of Vonceil’s Pie’s delectable creations. To get you in the mood, and because she’s generous enough to share her artisan-worldly wisdoms, Karen’s penned her monthly pie tip! Read on!

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It will come as no real surprise to most people who know me, but I talk about pie. A lot. What I have found over the years in my numerous conversations revolving around dessert is that there is a certain shared pride that comes from making homemade pie crust.  It is a badge of honor to say, “I make my crust from scratch”. Today, and for however long this blog may grace the inter-web, I would like to share that badge with you. This is my basic crust recipe: use it, change it, love it or hate it, but carry it forth into your kitchens with my blessing.

pietip

Single Pie Crust Recipe (basic)
1 cup flour (I prefer unbleached all purpose)
½ teaspoon salt
7 Tablespoons unsalted chilled butter
3-4 Tablespoons chilled water

Combine flour and salt in medium mixing bowl.

Either cut up the CHILLED butter into small cubes, or grate into flour mixture. Combine with either pastry mixer or hands, until butter and flour mixture becomes like sand in texture, between one to two minutes.

Add water, one tablespoon at a time, mixing with a fork until mixture is almost sticking together.

Gather dough in hands and press together minimally.

Flour countertop or use parchment paper to roll out dough. Use a pie plate for a reference to make sure dough will cover entire surface. Be sure dough will over cover the edge of the pie so that there is plenty of crust to crimp around the edge of the dish.

If using parchment paper, easily transfer dough over the pie plate and remove paper. If rolling dough out on the countertop, gently fold dough in half onto itself, and then again, transfer into the pie dish, and then unfold into the pan.

Now all that is left to do is decide what kind of filling to stuff that beautiful crust with! Once you have decided, either pre-bake the crust for cream pies, or fill it with fruit, cover it with a top crust, sit back and let the oven do the rest!

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And, as always, come by, make a donation, and taste supporting evidence for this tried and true recipe! The proof is in the pie crust! It’s good pie for a good cause, and we promise, you’ll have a good time.

http://www.practical-art.com

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