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Friday, September 20, 2013

Pie Crust



Golden, flaky, yummy, goodness......mmmmm. That's right. I'm talking about PIE CRUST!!!

 If your trying to eat more whole wheat or you don't like whole wheat, then you need to try this. It tastes okay if you use whit flour, but whole wheat flour makes it SOOOOOOO  GOOOOOOD!!!!!!!!!



Its......so....I don't even know how to explain it. It's just REALLY YUMMY!!! So no more beating around the bush (ohmygosh,itssogooooood) I'm going to tell you the recipe now (after I eat some more of it) Here we go:

Ingredients

  • 1-1/2 cup salted butter
  • 3 cups whole-wheat flour
  • 1 whole Egg
  • 5 Tablespoons Cold Water
  • 1 Tablespoon White Vinegar
  • 1 teaspoon Salt                                                                                               Makes 2-3 pie crusts

 Instructions

In a large bowl, with a pastry cutter, gradually work the butter into the flour for about 3 or 4 minutes until it resembles a coarse meal.

In a small bowl, beat an egg with a fork and then pour it into the flour/butter mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (dust with flour if needed) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Let's chat:

What will you fill this pie crust with?



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