1 1/2 cups sifted flour
1/2 tsp salt
1/4 tsp baking powder
1/4 cup butter (or a little more)
3 tbsp ice water
1/4 cup butter
Yield: Enough for 2 pie shells or 1 medium sized two-crust pie.
Sift flour, salt and baking powder together. Cut chilled butter into dry ingredients with two knives, or a pastry blender, until mixture is in the form of a very coarse meal. Add the cold water gradually, mixing only enough to hold the mixture together. Chill dough for 5 or 10 minutes and turn out on to a lightly floured board. Roll out to 1/8 inch thickness and dot over with a 1/3 of the second 1/4 cup butter. Roll up like a jelly roll, pat roll flat on top and chill. Repeat these manipulations twice more or until all butter is used. Chill for about 20 minutes, turn out on lightly floured board and roll out to 1/8 inch thickness. Press dough lightly into pie plate so that no air bubbles are trapped and trim of edge.
For a pie shell, prick the entire surface with a fork and bake in a hot oven (450 F) for 12 minutes. If filling os t be baked in shell, or pastry is to be used for a two crust pie, do not prick dough with a fork. After lining pie plate, add filling mixture, and for a two crust pie, moisten edge of lower shell with water. Roll out dough for upper crust and make a few small slashes in centre to allow the escape of steam. Fit over the top of the pie and press edges together. Trim off excess dough and pinch edges firmly together to seal in any juices. Bake in hot oven (450 F) for first 10 minutes, then reduce temperature to moderate (375 F) to finish cooking the filling.
From The New Purity Cook Book 1960
1/2 tsp salt
1/4 tsp baking powder
1/4 cup butter (or a little more)
3 tbsp ice water
1/4 cup butter
Yield: Enough for 2 pie shells or 1 medium sized two-crust pie.
Sift flour, salt and baking powder together. Cut chilled butter into dry ingredients with two knives, or a pastry blender, until mixture is in the form of a very coarse meal. Add the cold water gradually, mixing only enough to hold the mixture together. Chill dough for 5 or 10 minutes and turn out on to a lightly floured board. Roll out to 1/8 inch thickness and dot over with a 1/3 of the second 1/4 cup butter. Roll up like a jelly roll, pat roll flat on top and chill. Repeat these manipulations twice more or until all butter is used. Chill for about 20 minutes, turn out on lightly floured board and roll out to 1/8 inch thickness. Press dough lightly into pie plate so that no air bubbles are trapped and trim of edge.
For a pie shell, prick the entire surface with a fork and bake in a hot oven (450 F) for 12 minutes. If filling os t be baked in shell, or pastry is to be used for a two crust pie, do not prick dough with a fork. After lining pie plate, add filling mixture, and for a two crust pie, moisten edge of lower shell with water. Roll out dough for upper crust and make a few small slashes in centre to allow the escape of steam. Fit over the top of the pie and press edges together. Trim off excess dough and pinch edges firmly together to seal in any juices. Bake in hot oven (450 F) for first 10 minutes, then reduce temperature to moderate (375 F) to finish cooking the filling.
From The New Purity Cook Book 1960
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