This All Pie Dough / All Butter Pie Crust is the classic no-fail recipe, but super easy made in a food processor. This can go by many names: Shortcrust Pastry, or the French Pâte Brisée. This is the perfect no fail flaky pie crust recipe. Making pie pastry from scratch doesn't have to be hard, it can be really easy
Ingredients:
345g (2½ cups) all purpose flour
15 mL (1 Tbsp) sugar
3 mL (3/4 tsp) salt
240g (1 cup) chilled butter, cut into ½" cubes
90 mL (6 Tbsp) approx. ice water
Method:
Cut up butter and put in the freezer.
Add half the flour, sugar, and salt to a food processor and pulse to combine.
Add the frozen butter and pulse to create what looks like peas coated in flour.
Add the remaining flour and pulse a few more times.
While pulsing, slowly drizzle in the cold water.
Only add enough water for the dough to start coming together.
You most likely won’t need all fo the water.
Dump the crumbly dough out onto the counter, and carefully bring together with your hands.
Divide in two, pat each half into a disk.
Wrap and refrigerate at least one hour.
Makes two 9 ½” Deep dish pie shells
Music by Dyalla Swain
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