True to training, Carla gave me the measurements in pounds and ounces. Professionals weigh everything, but I converted the measurements to conventional measure for the home cook.
Now here are the tips.
- Everything should be cold. I mix the dry ingredients in a plastic bag and put them in the freezer for 20 minutes.
- Cube the butter then put it in a bowl and back in the refrigerator until ready to use.
- If you have a stone or marble surface, chill it with a rimmed baking sheet covered with ice for 20 minutes. It doesn't hurt to do same to any surface you plan to work dough on. Lucky you if you have a well seasoned pastry cloth and if you do, you don't need me.
- Chill the rolling pin, then flour it.
- Chill the cooking tin or pie plate and after the dough is applied, chill 10 minutes before baking
- Roll dough out from the center to make it circular. It won't be perfect.
For 2 crusts:
1 1/4 cups all purpose flour
1 1/4 cups cake flour
2 sticks + 1 tbls cold unsalted butter, cut into cubes
1 1/4 tsp salt
1 1/4 tsp sugar
3 oz ice water
Mix the flour, salt and sugar with a few pulses in a food processor. Add the butter and pulse until until the mixture is small pea size ( about 15 pulses). Add the ice water through the feed tube with the processor on and process just until the dough forms a ball. Remove the dough and wrap in plastic. Chill for 1 hour or more before rolling out on a floured surface. If baking blind, prick the bottom with a fork and weigh with dried beans or pie weights on parchment paper. Bake according to your recipe.
Post a Comment