*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Tuesday, April 23, 2024 2:17 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Pies » Chez Panisse Pastry Crust
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Chez Panisse Pastry Crust recipe to your favorite Save to favorite   Discuss Chez Panisse Pastry Crust recipe Write a comment   Print Chez Panisse Pastry Crust recipe Print this recipe   Email Chez Panisse Pastry Crust recipe to friend Email this recipe
  Chez Panisse Pastry Crust
  Category: Pies
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 234
Ingredients:
2 cup Unbleached all-purpose flour
3/8 tsp Salt
1/8 tsp Sugar
5 tbsp Cold salted butter
6 1/2 tbsp Cold unsalted butter
3 tbsp Vegetable shortening
3 tbsp Ice water, plus
1 tsp Ice water
Instructions:
This is a good basic pie crust recipe from Lindsey Shere at Chez
Panisse. It is flaky and has a good butter flavor.

MIX THE FLOUR, SALT AND SUGAR in a bowl. Cut the salted butter in
pieces 1/3-inch thick and quickly cut them into the flour mixture
until it is the texture of cornmeal. You can do this with a pastry
blender, with your hands by rubbing quickly and lightly between your
fingers, or in an electric mixer or food processor. Cut in the
unsalted butter and the vegetable shortening until they are in larger
pieces, about 1/8- to 1/4-inch in diameter. This helps to make the
dough flaky. Sprinkle in the 3 tablespoons ice water, tossing the
dough lightly with a fork to moisten it evenly. Use another teaspoon
of water if necessary to make the dough hold together. Stir the dough
with the fork until it has come together in small lumps and there is
no dry flour left. Divide the dough in half and press it into two
balls. Be careful not to knead it--just squeeze it together. Kneading
activates the gluten, which makes the dough tough. However, if the
dough is crumbly, knead it together very briefly. Wrap tightly in
plastic and chill for at least 4 hours. During this time, the enzymes
in the flour will mellow the gluten to permit the water to be
absorbed completely; this conditioning will help to prevent shrinkage
and toughness later. Makes enough for two 9-inch pie shells.
Rate this recipe:  
Featured Recipe
» Butterscotch Cookies
Category: Cookies
Hits: 209
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com