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First added: 2012-11-29; Last edited: 2012-12-14
Author: Ouardane J (Yale Post-Doctoral Fellow).
Essential Supplies & Ingredients: (makes enough for a (single?) crust)
• 1 pot or deep frying pan
• 250 grams flour (all-pupose or pastry?) (250 grams = ??? cups)
• 125 grams sugar, granulated (125 grams = ??? cups)
• 125 grams butter (salted or unsalted?) (125 grams = ??? cups)
• pinch salt
• 1 egg, large
• 60 grams almond powder (optional)
• lemon zest, from one lemon (optional)
• 10 ml (about 2 teaspoons) vanilla extract OR 1 French vanilla bean (optional)
• Preparing the Crust: (??? minutes)
Crust is best prepared 2 hours before cooking the pie. Can be prepared the day before and kept in a fridge. Can be prepared long time in advance and frozen.
1) Take the butter out in advance so that it's soft (not necessary but easier). Mix the flour and sugar. Add the egg and mix rapidly (you won't get anything homogenous, it's just to make it easier to mix it with hands). Add the butter diced in small cubes.
2) Mix with your hands. Best results are obtained if it's not over-mixed. Stop before getting something really homogenous. (Editor: Flaky crusts require a non-uniform dough)
3) Spread the dough on saran until it's 1 inch thick (don't make a ball). Wrap it in saran, and put in the refrigerator for 2 hours or freeze it.
• Using the Crust: (??? minutes)
4) If you freeze it (Editor: the 1 inch thick slab of unrolled pie crust), let it thaw in the fridge the day before use.
5) When you use it, spread it until it's 3 mm (1/8 of an inch) thick (depending on your taste) and put it in a pie pan. Use a fork to make holes in the crust to prevent bubbles from forming underneath it.
Continue preparing the "Tarte au Citron Meringuée" (French Lemon Meringue Pie).
Continue preparing the "Tarte Tatin" (French Apple Pie Upside Down).
Assessment and Possible Improvements:
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