Monday, May 26, 2014

Pie Crust

This is my go to pie crust recipe for pies, quiches, tarts and anything that calls for a crust. and it works well.

Pie Crust

2 cups all purpose flour
½ teaspoon salt
½ cup butter, in small pieces
1 egg yolk
1/3 cup water

Mix flour with salt. Cut butter into the flour until mixture is of particles like small peas. Add the egg yolk and water. Mix well with a fork. Knead the dough a few times until it forms a smooth ball. Wrap in wax paper and chill until ready to use, at least 2 hours. Preheat oven to 400 degrees F. Roll out dough on a floured surface to the desired size, making the dough about ¼ inch thick and 2 inches wider than the bottom of the tart pan. Line baking pan with dough and prick the bottom with a fork. Line shell with cheesecloth and fill it with dried beans or rice. Bake crust in hot oven until lightly browned – about 10 – 12 minutes for larger crusts and less time for smaller ones. If it is for quiche only bake 7 – 8 minutes.

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