Monday, October 1, 2012

Perfect Pie Dough To Your Rescue

Why is making pie dough from scratch a frightening task for many? Most likely it has to do with fear from past mistakes like dry dough, dough falling apart when rolling, over working, warm dough, trying healthy recipes... One of my goals as a culinary educator is to encourage you to make your own pie dough from scratch. Yes, you may easily go and purchase low quality dough loaded with artificial ingredients (proof) at the grocery store, but the real reward of baking a pie comes from knowing you made it all from scratch. Up until this
recipe came into my life, I was never one to make pie dough, the thought of it was terrifying. That was 18 years ago. You will love the forgiving silky and smooth texture when rolling this dough. One common mistake is rolling the dough with to much pressure in the beginning, at this point the dough edges will crack and split on you. So roll gently in the beginning and as the dough gets thiner and the chill slightly wears off, you may roll with more pressure. Now get to it and saver the JOY in your new pie success. Pie dough makes a wonderful hostess gift, complete it with your favorite pie recipe.  

Pie or Tart Dough
Makes: One double crust pie (9”) or two tarts (use for savory and sweet recipes)

2 cups All purpose flour
1-2 tablespoons Sugar
Pinch Salt
1½ sticks (6 oz) Unsalted butter, chilled
¼ cup cream cheese, chilled
¼ - 1/3  cup Ice water

1. Cut butter and cream cheese into small pieces and chill. Put flour, sugar and salt in the bowl of a food processor fitted with a metal blade. 
2.Turn processor on and quickly feed in the chilled fats until crumbly and butter is in small pieces throughout the flour. Working quickly, add cold water until the mixture just forms a ball.
3. Turn out dough onto a work surface and roll into a log. Cut into two disks. Wrap in plastic wrap and refrigerate for at least 2 hours before use. 

This dough may be frozen up to 6 months. Thaw in refrigerator 24 hours before use.

No comments: