One more for now. ^_^
Basic Perfect Pie Crust - Makes 1 crust
There are three kinds of pie-bakers in the world: those that prefer all-butter crusts, those that prefer all-lard crusts, and those that prefer a mix of the two. (Well there's also vegetable-shortening-crust lovers but I rarely run in to them). Personally, I prefer the all-butter method for the flavor, and find that if you follow the steps well and use high-quality ingredients it's hard to go wrong. FFXI's pie crust recipe used butter, too, so for game "authenticity" I'll stick with butter for this recipe.
1 1/4 c. flour
1/2 tsp. salt
1 tbsp. sugar
1/2 c. butter: chilled and cut into small cubes
1/8-1/4 c. ice water
Combine flour, salt, & sugar & process/blend until well mixed.
Add butter cubes and process (in a food processor or with a pastry blender) until the mixture resembles coarse meal. It is easiest to do this in a chilled glass bowl with a chilled pastry blender if doing by hand.
Pour 1/8 c. water into the bowl in a slow & steady stream, mixing as you go until the dough holds together when pinched. Add a little more water if needed, up to 1/4 cup.
Turn dough out onto work surface and roll into a ball. Flatten into a disk, wrap well with plastic wrap, and chill for 30-60 minutes before using.
-After chilling-
Place on a lightly floured surface and roll out into a 13" circle. Gently transfer to a 9" pie plate. Brush off any excess flour and tuck overhanging pastry under itself.
Refrigerate (again, covered in plastic wrap) 30 minutes before use with your favorite pie recipe.
Basic Perfect Pie Crust - Makes 1 crust
There are three kinds of pie-bakers in the world: those that prefer all-butter crusts, those that prefer all-lard crusts, and those that prefer a mix of the two. (Well there's also vegetable-shortening-crust lovers but I rarely run in to them). Personally, I prefer the all-butter method for the flavor, and find that if you follow the steps well and use high-quality ingredients it's hard to go wrong. FFXI's pie crust recipe used butter, too, so for game "authenticity" I'll stick with butter for this recipe.
1 1/4 c. flour
1/2 tsp. salt
1 tbsp. sugar
1/2 c. butter: chilled and cut into small cubes
1/8-1/4 c. ice water
Combine flour, salt, & sugar & process/blend until well mixed.
Add butter cubes and process (in a food processor or with a pastry blender) until the mixture resembles coarse meal. It is easiest to do this in a chilled glass bowl with a chilled pastry blender if doing by hand.
Pour 1/8 c. water into the bowl in a slow & steady stream, mixing as you go until the dough holds together when pinched. Add a little more water if needed, up to 1/4 cup.
Turn dough out onto work surface and roll into a ball. Flatten into a disk, wrap well with plastic wrap, and chill for 30-60 minutes before using.
-After chilling-
Place on a lightly floured surface and roll out into a 13" circle. Gently transfer to a 9" pie plate. Brush off any excess flour and tuck overhanging pastry under itself.
Refrigerate (again, covered in plastic wrap) 30 minutes before use with your favorite pie recipe.
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