James Beard has a great recipe for pie crust that is made in the
Cuisinart. It's super easy. About the same amount of butter (frozen),
etc., plus ice water. It all comes together in a lump. Put it in
refrigerator to rest and then roll out. I use Italian flour. Outstanding!
We are picking wild blackberries now and I use the pie crust recipe to make
a galette that I serve with home-made vanilla ice cream (made from raw milk
cream). I love the summer around here. Just picked 20 more pounds of
cucumbers to make into pickles! It's a good thing I'm getting exercise in
the garden and sweating a lot these days!!
Tina
On Wed, Jun 29, 2016 at 5:04 PM, Ken Norton <ken@xxxxxxxxxxx> wrote:
> > Ah, so you made a French crust, where to place pieces of butter on
> one half, fold it over, roll it flat, place more pieces of butter, fold it
> over, etc. That's how you make flaky pie crust.
>
> Close.
>
> Two sticks of butter, 1 2/3 cup of flour, sugar, salt and water. Cut
> the butter into cubes, add it to the mix. Kneed it up. Then roll it
> out flat, fold it, fold it again, and fold it one more time. Stick in
> the fridge for a few minutes. Then take it out, cut it in two, and
> proceed to roll each half for the top and bottom crust.
>
> Easy as that. All those folded layers gives it the flaky layers.
>
> Amazing. My usual crust is like shoe leather.
>
> AG
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Tina Manley
www.tinamanley.com
tina-manley.artistwebsites.com
http://www.alamy.com/stock-photography/3B49552F-90A0-4D0A-A11D-2175C937AA91/Tina+Manley.html
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