The
starting point for a pie is the crust, either you buy an already made or you
make it yourself out of scratch. I
like very much doing it myself, however I sometimes run out of time or energy
and end up using one bought from the store. If you have the time and energy, it is so much
worth the effort, please try this recipe, you can always freeze the remaining
dough for later.
Ingredients
1
½ Cup Unsalted Butter
1
Cup Sugar
3
Yolks
1
Teaspoon Vanilla extract
1
Tablespoon Lime zest
3
½ Cups Bleached Flour
In
a bowl mix the butter (it has to be soft at room temperature), sugar, yolks,
vanilla extract and lime zest.
Set
the flour in crown and put the above mixture in the center, mix it until they
are combine and holds together, as this recipe contains a big amount of butter
try not to touch very much the mixture with the hands.
Cover
the mixture with film paper and let it rest in the refrigerator for 1 hour.
Roll
out with a rolling pin on a lightly floured surface to a circle; about 1/8 of
an inch thick. Place onto a 9-inch pie plate.
If
the filling you are planning to use needs to cook also in the oven, fill now
the pie crust and place it in the oven following your recipe.
If
the recipe you are using calls for a pre-baked crust, place a large piece of
parchment paper on top of dough and fill with dry beans. Bake in the oven at
350F for 10 minutes. Remove parchment and beans and continue baking until
golden in color, around 10 more minutes. Remove from oven and place on cooling
rack. Let cool completely before filling.
This
recipe is for two pie crust.
No comments:
Post a Comment