| Cooking FAQ: Perfect Piecrust |
From "Ask DIY"
episode ADI-301 |
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Q: What's the secret to a really good piecrust? A: (from Paul Sturkey, Ask DIY Food expert) A perfect piecrust is really a simple creation, although making one is intimidating to many otherwise accomplished cooks. The basic rule to remember: The right ingredients at the right temperature handled for the right amount of time. Follow the recipe and steps below for a perfect piecrust every time. Ingredients 2-1/2 cups all-purpose flour
3/4 teaspoons salt
3/4 cup shortening
6 tablespoons unsalted butter
1/3 cup cold water
1/2 cup all-purpose flour
Combine 2-1/2 cups flour and salt in mixer bowl (figure A) and mix briefly (using paddle attachment if your mixer has one). Add butter and shortening (figure B) and mix on low speed just until mixture is crumb consistency. In a small bowl combine the 1/2 cup flour and 1/3 cup cold water and mix to make a smooth paste called a slurry (figure C). Add this mixture to crumb mixture and blend until ingredients come together, about 20 to 30 seconds. Move dough onto a lightly floured cold surface and divide it into two equal pieces (figure D). Knead each ball to smooth out any rough or cracked edges. Wrap each piece with plastic wrap (figure E) and chill for 20 to 30 minutes. On a lightly floured surface, roll dough out (figure F) to a 10" diameter, which is 1" larger than the pie pan. Place dough into a 9" pie pan and crimp the edges to form a nice even edge. Place uncooked piecrust in refrigerator for 30 minutes before baking. (Yields two 9" pie crusts.) Once you know how to make the perfect crust, you just need a great pie to put in it, right? Well, Paul Sturkey has a great one -- here it is: Three Nut Chocolate-Chip Pie Ingredients 1/2 cup granulated sugar
1-1/2 teaspoons all-purpose flour
1 tablespoon cornstarch
3 eggs
1 cup dark corn syrup
2 tablespoons melted butter
1/2 cup chopped chocolate
1/4 cup chopped pecans
1/4 cup chopped macadamia nuts
1/4 cup cashews, halved
Combine sugar, flour and cornstarch. Gradually add eggs, stirring. Add corn syrup and butter. Sprinkle chocolate peices on bottom of piecrust, then top with mixed nuts. Pour liquid mixture on top and bake at 350 degrees for about 50 minutes. (Makes one 9" pie.) For more information on Paul Sturkey and his Cincinnati restaurant, click here.
RESOURCES :
Pie and Pastry Bible
Model: 0684813483
Author: Rose Levy Beranbaum
(1998)
Scribner Book Co./Simon and Schuster
New York, NY 10020
Phone: 212-698-7000
Farmhands Favorite Pies: Recipes, Hints and How-To's From the Heartland
Model: 1570716773
Author: David Butler and Amy Butler
Sourcebooks Inc.
Naperville, IL 60540
Phone: 630-961-3900
Fax: 630-961-2168
Perfect Pies: Comforting Recipes From A Country Kitchen
Model: 0754803511
Author: Martha Day
Lorenz Books / Anness Publishing Inc.
Website: www.lorenzbooks.com
ITT Technical Institute
Special thanks to the ITT Technical Institute for providing the personnel for the Ask DIY Web site video.
ITT Technical Institute
Website: www.itt-tech.edu/
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