Dou­ble Pie Crust

Daily Local News (West Chester, PA) - - FOOD - RECIPE COUR­TESY OF ADAM THE PAS­TRY CHEF

Makes a dou­ble crust for a 10-by-15-inch jelly roll pan.


3 cups all-pur­pose flour Pinch salt 2 sticks ice-cold but­ter cut into small pieces (for best re­sult, leave the but­ter in the freezer overnight)

12 ta­ble­spoons ice wa­ter


Zest of 1 lemon ½ tea­spoon sugar


In a food pro­ces­sor, mix flour, salt and but­ter (and op­tional sugar). Pulse three times with three counts per pulse. Add the ice wa­ter (and op­tional lemon zest). Pulse one or two times just un­til the dough just starts come to­gether and starts to get a lit­tle crumbly. Dump the crumbly dough into a bowl and gather the dough into a ball us­ing hands. Do it as fast as you can; try not to over­work the dough. Wrap the dough in plas­tic wrap and let it set in the re­frig­er­a­tor for 1 hour be­fore us­ing it.

Tip: If a recipe does not call for blind bak­ing, then brush the crust with egg wash and let it com­pletely dry be­fore adding the fill­ing. This way the crust won’t get soggy.

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