It has certainly been a hectic few weeks! I’ve been trying to finish the semester on a strong note then moved back to the Bay Area for the summer time. Between then and now, there have been so many hello’s and good-bye’s, celebrations and times of extreme frustration (and procrastination). I am glad to have finished the chapter that is junior year and begin a new one for summer. Tonight I’ll be heading to the homeland Taiwan for the next two weeks. Besides the temperature, humidity, and mosquitoes, I absolutely love and am so proud to be part of the small island.
Before I fly off, I’ve finally been able to take picture tutorials of how to make the pie crust and wanted to post the step by step pics! So many people are intimidated or don’t know where to start when it comes to making a good pie crust. The trick is to keep everything cold and to work fast. I’ve used this recipe well over 100 times and have been able to get it done in less than 10 minutes. Perhaps it is for this reason why I’ve never stopped to take the time to take photos, but that’s simply just how easy this recipe is.
To begin, cube the butter into pieces and place it into the fridge. Try not to touch it too much as the heat from your hands will begin to soften the butter. It does not have to be perfectly square cubes. I don’t know how some people get it so perfectly squared, it doesn’t matter. The goal here is smaller chunks, handled as little as possible, and to place it back into the fridge to get cold again.
Then comes the water. I just fill a pyrex measuring cup with water, add in the salt, stir, then add in ice cubes to get it extra cold. Place in the fridge.
Measure out the flour into a sifter and place it into the freezer, then wait a few minutes. In the meantime, grab your bowl and pastry cutter.
After a few minutes, take everything out. Sift the flour into a large bowl and dump the butter in.
With a pastry cutter and a downward almost squishing motion, cut the butter into the flour so the butter cubes break up into smaller pieces. Stop when the butter cubes are pea sized and be careful not to over do this. Larger chunks of butter will create a flakier crust.
It should now look like this.
Next, scoop out the ice, measure out and pour the water in.
Continue to use the pastry cutter to cut into the dough until it begins to clump together. Do not over do it.
When it looks like it is coming together, turn the dough out onto a clean surface and shape it into a disk. Wrap tightly in saran wrap and refrigerate for at least 2 hours, but preferably overnight.
This dough can be used for pie crust, tarts, sweet or savory, it is phenomenal. Hope this makes it easier and less intimidating!
Flaky Pie Crust
recipe from Tartine Bakery
1/2 tsp salt
1/3 c very cold water (I placed in freezer for 5-10 min)
1 1/2 c + 1 Tbsp flour
1/2 c + 3 Tbsp unsalted butter, cubed and chilled
Dissolve salt in water and keep refrigerated until needed. With a pastry blender, cut in the butter and flour until it forms large crumbs. Add in the water and continue to cut it into the dough until it loosely holds together. Roll it together so that it holds, wrap in sarane wrap and refrigerate for at least 2 hours, or overnight.