Pie Crust American-style In A Peach Pie |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This pie crust works. What more can I say? See my entry on Tips to perfect your technique. Tips For Perfect Pie Crust Ingredients:
find tips at tips for perfect pie crust |
crust |
2 1/2 c. all-purpose bleached flour |
1 t. salt |
2 t. sugar |
10 t. chilled unsalted butter, cut in 1/2-inch cubes |
3 t. chilled vegetable shortening (or use more butter and omit some shortening) |
4-6 t. ice water |
filling |
6 c. sliced peeled peaches--fresh is best, frozen will do |
3/4 to 1 1/4 c white sugar, preferably baker's sugar; amount depends on peaches' sweetness. |
3 t tapioca |
2 t. almond extract |
2 t. cinnamon |
3 gratings fresh nutmeg |
2 t. unsalted butter |
Directions:
1. Mix flour, salt, and sugar in food processor fitted with regular blade.
2. Scatter butter pieces over dry ingredients, toss to coat, and pulse five one-second intervals.
3. Add shortening and continue cutting in pulses until mixture is pale yellow and the texture of cornmeal, with no butter bits larger than small peas.
4. Turn mixture into bowl and sprinkle with 3 T. water, tossing lightly with rubber spatula.
5. Test whether or not to add more water by pressing against side of bowl, and stop when dough just sticks together. Use as little water as possible.
6. Chill dough in two discs, at least 2 hour.
7. Preheat oven to 400 degrees.
8. Roll out bottom crust and fit into pie pan, and chill at least 10 minutes while rolling out top crust.
9. Cut steam holes in top crust and chill at least 10 minutes on a dinner plate.
10. Combine all but butter while crust is chilling and let sit at least 15 minutes. Dot filling with butter bits before setting top crust over it.
11. Fill bottom crust with filling, top with top crust, seal by tucking bottom crust over top crust.
12. Bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees for at least 45 minutes, or until juices bubble thick and the crust is deep golden brown.
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