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Ингредиенты
- 1 1/2 c. all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 10 Tbsp. cool unsalted butter cut small pcs
- 1/4 c. ice water
Инструкции
- Combine the flour, sugar and salt in a food processor; pulse on and off to mix. Add in the butter and pulse the machine on and off till the mix resembles coarse meal.
- With the machine running, trickle in the ice water through the feed tube, just till the dough gathers together. (If the dough seems dry, add in up to 1 Tbsp. more water, 1/2 tsp. at a time.) Remove the dough from the machine and divide it in half. Flatten each half with the palm of your hand to create a thick disk. Wrap the 2 disks in plastic wrap and refrigeratein the refrigerator for at least 1 hour.
- Use the dough as directed for a single- or possibly double-crust pie: Remove one disk of dough from the refrigerator. Unwrap it and roll it out on a lightly floured work surface or possibly between 2 sheets of waxed paper to create a circle about 1/8-inch thick and 2 inches larger than the pie plate. Work quickly, as the dough can become sticky.
- Use a spatula to help lift the dough and fold it loosely in half and then into quarters. Gently transfer it to the pie plate, centering the corner of the dough in the center of the plate. Open up the dough and press it lightly into the plate to fit. If the dough should tear, just press it gently together. Trim the dough, leaving a 1-inch overhang. If making a single-crust pie, turn the edge under and flute it decoratively.
- Repeat the rolling process to make a top crust or possibly another bottom crust. The circle for a top crust should be 9 inches for an 8-inch pie; it should be 10 inches for a 9-inch pie.
- Follow the individual pie (or possibly tart) recipes for filling and baking.
- This recipe yields sufficient for one tart up to 10 inches in diameter or possibly one 8- or possibly 9-inch double-crust pie.
- Comments: Try to roll out pie dough on a cool surface. If you have a little extra dough, roll it out and make a decorative cutout in the shape of a peach. Place it on the top of the pie.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 8 servings | |
| Calories 215 | |
| Calories from Fat 128 | 60% |
| Total Fat 14.63g | 18% |
| Saturated Fat 9.16g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 293mg | 12% |
| Potassium 29mg | 1% |
| Total Carbs 18.42g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.6g | 0% |
| Protein 2.57g | 4% |
