Why do you think we have the expression "easy as pie"? Do you think it is because making pie is easy? YES! It is. It is like anything else - you need the right tools and a little experience. Once I get out the flour, salt, lard, ice water and equipment I can throw together a single crust in less than 5 minutes. Really. Add clean up and it is a 10 minute job from beginning to end. And MUCH better - and cheaper - than storebought crust.
So today we are going to make a pie crust. This is enough for a one crust pie. Can be doubled.
I recommend good lard (I render my own but I don't really expect you to do that) for a crust. You can also use butter or shortening - the same amount should work fine, but you might want to try adding an extra T. of fat if you are not using lard. I like lard for the flavor and also because it is so easy to work with. In moderation, lard is a good fat. Real food.
I am giving you a quick and simple approach to pie crust in this post. I am trying to avoid the intimidation factor. I don't want you to think this is any more complicated than it really is.
However -- if you promise not to be intimidated and if you are in the mood for a longer discussion of the finer points of butter v. lard v. leaf lard -- then you might want to look at this 2006 article from the New York Times. It pretty much covers all the pie crust bases. http://query.nytimes.com/gst/fullpage.html?res=9B01E6DC173EF936A25752C1A9609C8B63&scp=2&sq=lard&st=cse
EQUIPMENT
mixing bowl
fork
measuring cups - 1 cup, 1/3 cup
measuring spoons
rolling pin
good surface for rolling - wood, marble or a clean countertop will all work
optional - pastry cutter
pie or tart pan or just a cookie sheet if you are making a galette (put pastry on a baking sheet, place some fruit or other filling in the middle - leaving a border of about 4 inches. Gently fold up the edges all around, pleating a bit if necessary. Bake in hot oven until crust is browned and filling is done. Quite impressive result for little work.)
INGREDIENTS
1 cup flour plus extra for rolling
1/2 t. salt
1/3 cup lard, cold (or 1/3 cup butter or a mixture of butter and lard)
2-3 T. ice water
PREPARATION
Here is a video demonstration Frank and I made this morning: http://www.youtube.com/watch?v=J5o6WhGZtAQ
In words, not pictures:
Add salt to flour in mixing bowl. Add lard and, working quickly with fingertips or a pastry cutter, incorporate the lard into the flour. Don't overwork the dough. Add 2 T. ice water and mix with fork until dough sticks together. Add more water if dough seems too dry. Gather into a ball and knead a few times - shape into a smooth disk. Refrigerate about half an hour. Roll on a clean smooth surface - sprinkle surface, dough and rolling pin with flour to avoid sticking.
Use dough as directed in whatever pie or tart recipe you are making.
Wednesday, September 29, 2010
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