Side Pannel
Basic Pie Crust
Ingredients List
- 1/2 c Unsalted butter
- - well chilled or frozen
- 1 lg Egg yolk
- 5 tb Ice water
- 1/2 ts Salt
- 1 1/2 c Unbleached all-purpose flour
Directions
CUT THE BUTTER into tablespoon-size pieces. Put in a food processor and
chop by pulsing the machine on and off about 6 times. Add the egg yolk,
water and salt and process until the ingredients are mixed, about 5
seconds. The butter should still be in little pieces. Add the flour and
process just until the ingredients begin to clump together. Stop processing
before a ball forms, or even begins to form. Transfer the dough to a large
plastic bag. Working through the bag, press the dough into a ball, then
flatten into a disc, about 8 inches wide. If you are using the dough right
away, it must be chilled enough to firm it before rolling. Place it in the
refrigerator or freezer just until it is firm but not hard. The dough can
also be refrigerated for up to 2 days or frozen. If so, let stand at room
temperature until softened enough to roll without splitting. 15 minutes
before baking, place the rack in the center of the oven and preheat the
oven to 400F. Have ready the pie plate or tart pan you will be using. Roll
the dough on a floured board to a circle about 1/8-to-1/16-inch thick. Lift
the dough several times and brush the board with flour to keep the dough
from sticking. Lightly fold the dough in half, then in quarters. Lift to
the pie plate or tart pan and position it with the point in the center.
Unfold and ease it into the bottom and sides of the pan. Do not stretch the
dough. Leave about 3/4 inch of dough beyond the upper edge of the pan and
trim the excess. Fold the overlap so there is a double thickness of dough
around the sides. Crimp the edge to make a decorative border. Prick the
dough with a fork at random, so steam can escape. Refrigerate or freeze
briefly, to firm the dough. For a pre-baked shell, line the pastry with
aluminum foil and fill the foil with dried beans or rice to weight the
pastry. Place on a baking sheet for easier handling. Bake for 14 minutes.
Remove the foil with the beans or rice. (The beans or rice can be used over
again as weights.) Prick pastry again, and bake until it is lightly
colored, 10 to 14 minutes longer. Cool on a wire rack before filling. Sweet
Variation: Add 2 tablespoons sugar to the work bowl with the butter.
Decrease the salt to 1/4 teaspoon. Makes 1 Crust
chop by pulsing the machine on and off about 6 times. Add the egg yolk,
water and salt and process until the ingredients are mixed, about 5
seconds. The butter should still be in little pieces. Add the flour and
process just until the ingredients begin to clump together. Stop processing
before a ball forms, or even begins to form. Transfer the dough to a large
plastic bag. Working through the bag, press the dough into a ball, then
flatten into a disc, about 8 inches wide. If you are using the dough right
away, it must be chilled enough to firm it before rolling. Place it in the
refrigerator or freezer just until it is firm but not hard. The dough can
also be refrigerated for up to 2 days or frozen. If so, let stand at room
temperature until softened enough to roll without splitting. 15 minutes
before baking, place the rack in the center of the oven and preheat the
oven to 400F. Have ready the pie plate or tart pan you will be using. Roll
the dough on a floured board to a circle about 1/8-to-1/16-inch thick. Lift
the dough several times and brush the board with flour to keep the dough
from sticking. Lightly fold the dough in half, then in quarters. Lift to
the pie plate or tart pan and position it with the point in the center.
Unfold and ease it into the bottom and sides of the pan. Do not stretch the
dough. Leave about 3/4 inch of dough beyond the upper edge of the pan and
trim the excess. Fold the overlap so there is a double thickness of dough
around the sides. Crimp the edge to make a decorative border. Prick the
dough with a fork at random, so steam can escape. Refrigerate or freeze
briefly, to firm the dough. For a pre-baked shell, line the pastry with
aluminum foil and fill the foil with dried beans or rice to weight the
pastry. Place on a baking sheet for easier handling. Bake for 14 minutes.
Remove the foil with the beans or rice. (The beans or rice can be used over
again as weights.) Prick pastry again, and bake until it is lightly
colored, 10 to 14 minutes longer. Cool on a wire rack before filling. Sweet
Variation: Add 2 tablespoons sugar to the work bowl with the butter.
Decrease the salt to 1/4 teaspoon. Makes 1 Crust
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