Thursday, January 22, 2009

Pie Crust



This is a basic pie crust for all kind of pies. the problem with this type of crust is that it tends to shrink with heat (in the oven). I've read all kinds of tricks and secrets to prevent this from happening, from letting it rest several hours in the fridge to replace water for vodka... I have my own secret: I put the rolled dough on the pie shell and let it rest the whole night in the fridge. I cook it the next day and it's perfect! So here it goes:

Pie Crust
For a 26 cm pie shell

Ingredients

* 200 gr. flour
* 80 gr. buter, cold in 4 big chunks
* 1 egg yolk
* 1 tablespoon oil
* a pinch of salt
* 1 tablespoon sugar
* 3 tablespoons cold water

Method

1.- Mix flour, salt and sugar in a bowl or on the kitchen counter. Add butter and egg yolk. Mix quickly cutting it with two knives until it looks like crumbles.
2.- Add in the water, a tablespoon at a time. Maybe you don't need it all, it depends on the humidity of the flour. The dough won't be very smooth, just enough to make a ball with it. Wrap it up in foil.
3.- Let it rest some hours (or the night) in the fridge.
4.- Sprinkle the kitchen counter with flour and roll the dough. You have to think ahead and take it out of the fridge at least one hour before you roll it. Mine always break so I end up putting the pieces on the pie dish. Nobody's perfect...
5.- Prick the bottom of the crust with a fork so it doesn't loose its shape when cooked and cover it with foil again. Put some uncooked beans on it. Leave it in the fridge during the night. Cook the crust at 180ยบ C in a preheated oven about 30 min. It shouldn't turn golden.
6.- Let it cool a bit and brush the bottom of the crush with half a beaten egg white. Shove in the oven for 5 min.
7.- Fill it with whatever you fancy.

0 comments: