Wednesday, July 12, 2006
Works-for-Me Wednesday (pie crust made in bulk)
Making pie from scratch is a lot of work, especially if you're making the pie crust from scratch as well, so when I do this I like to make it in bulk and freeze what I don't use for a later time. You can keep pie crust in your freezer for at least a month.
Here's the pie crust recipe that I use (you can double or triple it). It's tender, flaky, and oh so yummy!
Flaky Butter Pie Crust
(makes enough for 2 pie crusts)
7 oz (14 Tbsp) unsalted butter, cold
3 cups flour
1./2 tsp. Salt
¼ tsp. Baking powder
½ to ¾ c cold water
1 Tbsp apple cider vinegar
Whisk the flour, salt, and baking powder together. Cut in the cold chunks of butter with a pastry cutter until pea-sized pieces form.
Combine the water and vinegar and add to dry ingredient mixture. Work the dough, quickly, by hand until it forms into a smooth ball. Break in half to form 2 smooth balls.
Flatten out each ball into a round circle for easier rolling, wrap in plastic wrap, and refrigerate until firm (at least an hour or overnight).
If you've made extra, be sure to double or triple wrap it before putting it in the freezer and let it thaw out in the refrigerator for at least a day before using.
Roll the first circle out thin enough to use as bottom pie crust. Roll the second circle out to be used as the top, or cut into strips to weave together.
If you'd like to share something that works for you, please leave me a comment. And be sure to link yourself over at Shannon's, the host of Works-For-Me Wednesday.
Labels: Works-For-Me Wednesday