Default User wrote:
>
> Kate Connally wrote:
>
>
> > Hey Brian,
> > Can I have your recipe for the butter crust?
>
> It's really pretty simple. About 1 cup sifted flour, a quarter teaspoon
> of salt if you are using unsalted butter, 6 tablespoons of cold butter,
> 2-3 tablespoons of ice water.
>
> Sift the flour and salt if you are adding salt.
>
> Cut the butter in as usual, somewhere in the pea to cornmeal size.
> Sprinkle in the water gradually, stirring gently with a fork. When it
> clumps when pressed together, it's basically done.
>
> I pour the dough makings into a plastic produce bag, forcing it into
> one corner, then squeeze it together form the ball right in the bag.
> Minimal handling that way.
>
> Because butter has more water than a straight shortening, more gluten
> is formed during the initial working. Be sure to rest in the
> refigerator for a good while.
>
> An all-butter crust is somewhat less flaky than one with plain
> shortening. For a pie with a sticky filling like pecan, that's just
> fine. I like a flavor that can stand up to the stronger filling.
>
> Brian

Thanks, Brian. But I thought you said you press it into
the pie pan rather than roll it out. It doesn't sound like
it has a "pressable" consistency, to me. I think of crusts
that you press into the pan as being rather crumbly. But
you talk about forming it into a ball in the plastic bag.
I'm confused. Do you actually press this dough into the
pie pan or did I misunderstand what you said earlier.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?