Thursday, October 10, 2013

Simple and Delicious Pie Crust

Aaaaahhh.....September was so darn busy, I hardly got any blogging done at all! And I sincerely apologize for that. School work can honestly drag you down hill. :(

But I'm back and totes ready to enjoy some pie with you. :) Normally, I don't make pies, I just somehow don't feel like making pies. But peaches and apples are in its peak season right now, so I decided to just throw on an apron and whip up a peach pie.  And surprisingly, its quite simple.....:)

Gather up all the ingredients: Water, Salt, Sugar, Flour and Butter. I know the bowls look empty, but I assure you they contain something. 


              You're gonna want to pulse it about 7 times, and work in rest of the steps until it looks perfecta-mento ( you can probably guess my amazing Spanish skills)  

Once its firm, meaning that it  doesn't crumble when you shmoosh two pieces together, take it out of your food processor and place in on a flat clean surface. The  key is to knead, but not over knead.

                                                           What You'll Need:
-2 1/2 Cups  all-purpose flour,  keep some extra for when you're  going to roll it out
- 1 Cup ( 2 sticks pr 8 ounces) of unsalted butter, cold, and cut  into 1/2 inch cubes
-  1 teaspoon salt
-  1 teaspoon sugar
-  6-8 tablespoon ice water



-Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with small pieces of butter. Add ice water 1 Tablespoon at a time, pulsing until mixture just begins to clump together and become doughy. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. Note that too much water will make the crust tough.

 -Remove dough from machine and place in a mound on a clean surface ( I had it lay down on wax paper, and it worked just fine). Gently shape the dough mixture into two round circles (disks). Work the dough just enough to form the disks, do not over-knead. Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

 - Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If you find it sticking to the surface below, sprinkle a little bit of flour on the surface to keep the dough from sticking. Carefully place onto a 9" pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
*This recipe was adapted from Simply Recipes