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Easy Pastry Crust Recipe without a Food Processor



As a follow up to my Curry Minced Beef Pot Pie post. I thought I'd share how I got over my fear of pie dough.

As usual it starts with my food idol Kenji Lopez-Alt and his super simple recipe for an easy pie crust. The only catch was that he used a food processor and I don't have one. I had faith in Kenji's recipe development skills when he said that this was fool proof so I followed his step by step photo gallery and used the pictures to gauge if I was doing it right.

I figured that I could do this dough by hand since the first step was to create a paste with the butter and 3/4 of the flour. That's easy enough - that is if I had remembered to take the butter out of the freezer first. Fast forward 30 minutes with the butter at room temperature, a little elbow grease and voila - pie crust!

Instead of using the food processor, I simply smashed the butter into the flour and used the fork to scrap any dough/ butter off the wooden spoon. I was not gentle. I poked, prodded, smeared that butter all up in the flour until it was a smooth ball with no flour remaining - just like Kenji's slide show picture. This took about 10 minutes with room temperature butter.

Step 4: Keep Pulsing!
Photo by Serious Eats: http://www.seriouseats.com/images/2015/10/20151017-easy-pie-dough-vicky-wasik-6.jpg

When I incorporated the remaining 1/4 flour, I used a fork to fluff/ incorporate it in a bit more gently. This took about 2 minutes to get it to look like picture below:

Step 6: Pulse One Last Time
Photo by Serious Eats: http://www.seriouseats.com/images/2015/10/20151017-easy-pie-dough-vicky-wasik-8.jpg

The only change I made to the recipe was omitting the sugar as I planned to use this crust for a pot pie.

It was easy and if I can make it by hand this is certainly a fool proof recipe. The dough was flaky and buttery - everything you want in a crust.

My test turned out so well that I'm buying these disposable pie tins to make small pies that I can freeze and reheat! FYI a package of 6 of these tins at the grocery store is $3.50, on Amazon it's $10.99 for 40 pieces.




MontoPack Disposable 5" Aluminum Foil Tart/Pie Pans (40ct)



INGREDIENTS
  • 2 1/2 cups (12.5 ounces) all-purpose flour
  • 1 teaspoon kosher salt
  • 2 1/2 sticks (20 tablespoons) unsalted butter, cut into 1/4-inch pats
  • 6 tablespoons cold water


DIRECTIONS
  1. Combine two thirds of flour and salt in a large bowl
  2. Add butter to flour. Use a wooden spoon and work the flour and butter into a smooth paste. This will feel a lot like creaming butter and sugar.
  3. Sprinkle with remaining flour and work in the flour with a large fork
  4. Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. 
  5. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.


Comments

  1. This looks so fantastic. I wonder how the crust would be for a deep dish pizza.

    ReplyDelete
    Replies
    1. Rad - The Snobby Foodie: I don't think the crust would be sturdy enough. This crust is quite flaky.It worked well for my pot pie but the crust did not have to support all that cheese and sausage.I know that Kenji Lopez-Alt is working on a recipe so I'll definitely post it when he publishes!

      Delete
  2. You can purchase the food processors made of different colors and they are designed as a compact size which can be easily placed anywhere in the kitchen.
    here

    ReplyDelete

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