![]() ![]() To refrigerate disks of pie dough, wrap them twice in plastic wrap and then store them in a freezer bag with the air removed. I always divide double-crust recipes into two disks of dough to store wrapped in plastic wrap in the refrigerator for up to a week (7 days).įor longer storage, you must refrigerate the dough. Once the dough is ready, you will need a rolling pin to transform the disk of dough into an even sheet, and a pie plate to assemble and bake your pie. These smaller appliances only have a 3.5-cup capacity, which is too small for the ingredient quantities in this recipe. This recipe will not fit a smaller or mini food processor (also called a mini food chopper). ![]() I use a Cuisinart food processor, but I've also successfully used a KitchenAid food processor. This recipe fits a standard 11-cup (or larger) food processor. In order to make pie crust in a food processor, obviously you need a food processor. Cheese-some people like to add shredded cheddar cheese to the dough to make a cheese-flavoured pie crust, especially for apple pie. ![]() Warm spices-add a little cinnamon and ginger to the flour before adding the butter (try 2 teaspoons ground cinnamon and 1½ teaspoons ground ginger).Once you know how to make pie dough, you can start to get creative: I cannot guarantee that changes or substitutions will lead to the same results. Either way, the goal is to reduce gluten formation in the dough, but in my experience, gluten development isn't much of an issue with the food processor method.Īs always, if you decide to try a substitution, take note of what you did, your experience, and the results so that you can learn and make modifications next time. Water-some people will use cold vodka instead of the cold water or cold water with a splash of vinegar.Flour-you can use a mix of flours, like use part all-purpose and part whole wheat or rye, just don't replace 100 % of the flour with an alternative because the dough may be more difficult to work with and behave different, especially if the gluten is lower (or if there is none).You can also replace unsalted butter with salted butter, but to do so, you will have to reduce the salt in the recipe to compensate, or else the crust may be too salty. Butter-you can replace the butter with leaf lard or shortening (like Crisco), but the texture and flavour will be different.With only a handful of ingredients, your pie crust substitutions are limited: Continuously slide the dough around to make it even and also to verify it's not sticking. Make sure to roll the dough to a thin, even layer, rolling out the dough from the middle of the disk to the edges. The beauty of using a food processor to make pie crust is that the machine can cut the fat (in this case butter) into the flour, without the butter warming up (like it would if you did this step with your hands).įor this recipe, you will use the regular food processor blade. Cold water or even ice water ensures that the butter stays cold, making it easier to handle and creating a flaky crust that isn't overly greasy.Butter, specifically unsalted butter, though salted will work too (adjust the salt in the recipe accordingly).Salt-I use Diamond Crystal fine kosher salt, but if you'd like to use regular table salt, use half the amount, otherwise, the crust may be too salty.Sugar-just a little sugar helps to bring out the flavours and also helps with browning. ![]()
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