Pie Crust
This is at Gwen's request. I told her about the yummy nectarine and plum galette I made recently and then I had to gloat about the wonderful (and fiddly) deep dish apple pie a la Martha Stewart. This recipe can be used for sweet or savory (mmm...onion pie) pies and is very easy to make.
From Alice Waters' The Art of Simple Food
1/2 C ice-cold water
2 C AP unbleached flour
1/2 t salt (omit if using salted butter)
12 T cold butter cut into small cubes
Frankly, the easiest thing to do is put all the ingredients except the water into your food processor and whiz them around until it looks sort of like sand. Then stream in the water until the dough just comes together. Otherwise, use whatever method works best but I think the processor ensures a more superior end product. You'll end up with enough dough for two 11" tarts or one 9" double crust pie. Or, you can use half and put the other half in the freezer to use at another time. Either way, once the dough has come together, cut in half and wrap each half in plastic wrap and refrigerate for one hour or more. If you're freezing half, wrap that half in plastic wrap and then a layer of foil.
From Alice Waters' The Art of Simple Food
1/2 C ice-cold water
2 C AP unbleached flour
1/2 t salt (omit if using salted butter)
12 T cold butter cut into small cubes
Frankly, the easiest thing to do is put all the ingredients except the water into your food processor and whiz them around until it looks sort of like sand. Then stream in the water until the dough just comes together. Otherwise, use whatever method works best but I think the processor ensures a more superior end product. You'll end up with enough dough for two 11" tarts or one 9" double crust pie. Or, you can use half and put the other half in the freezer to use at another time. Either way, once the dough has come together, cut in half and wrap each half in plastic wrap and refrigerate for one hour or more. If you're freezing half, wrap that half in plastic wrap and then a layer of foil.
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