![]() ![]() Wrap in plastic and refrigerate for at least 2 hours, or overnight. If making a single-crust pie, crimp with your fingers or a fork into whatever decorative edge you like. Trim the excess to a 1 1/4-inch (3cm) overhang all around, then fold it under and press to seal it well, creating a 3/4-inch (2cm) border. Brush off any excess flour, then drape the dough over your 9-inch (23cm) pie pan and lift the edges of the dough to drape the sides down into the corners without stretching the dough. Feel for sticky patches on top and underneath as you go, smoothing flour over them if needed. ![]() Roll the remaining portion out 1/8-inch (3mm) thick, into a 14-inch (36cm) round. Wrap one portion of dough in plastic wrap and chill it while you get to work on the other one, or freeze for later it if you don’t plan on using it right away.(If it’s warmer than 72☏ (22☌) in your kitchen, you might want to refrigerate the dough for 15 to 20 minutes before proceeding.) Fold the book in half, top to bottom, then slice the dough in half horizontally, so you have two roughly equal-sized rectangles of dough. Slide an offset spatula under the dough to loosen it from the counter, then fold each 10-inch (25cm) side toward the middle so the edges meet, then close the packet like a book.(If your kitchen is very warm or, at any point, the butter gets melty and sticky, gather the dough onto a baking sheet and pop it into the fridge till it firms up a little, 15 minutes or so.) Dump the ball onto a heavily floured work surface, sprinkle the top with more flour, and use a rolling pin to roll out a rectangle that’s roughly 10 x 15 inches (25 x 38cm), with the longer side closest to you, adding as much flour as you need along the way to keep it from sticking. Toss the butter cubes in the flour, separating any stuck-together cubes with your fingers, then pinch each cube flat with your fingers, to about 1/4-inch (6mm) thick-don’t work the butter in more! Stir in the cold water with a rubber spatula and press and knead together until the dough comes together in a ball. Whisk the flour, sugar, and salt together in a medium bowl, then add the butter.A ruler and a pair of kitchen shears will help, too. #STELLA PARKS PLUS#
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