Hi I’m Scott Cutaneo for howdini, here today were going to be making a piecrust. So the ingredients we need for this is flour, cold butter, and I’ll explain that further, cold water, salt, and sugar, and the pie plate. So normally you can make this in a bowl or a mixer, ideally on marble because it continues to cold the temperature, and keeps the dough cool. So we’re going to start with our flour on the marble, you can just place that in the center. You can have a lot of fun with this a home as well.
We’re going to add out sugar and our salt, very important any pastry that you have you want to mix our dry ingredients together. So we’re just going to fold that, put that on top and fold that in. Now a very critical step, the butter, which is cut in small pieces, I just took out of the freezer, its very important to cut it in with a fork to ensure that you get a real flaky crust. You want to make sure that the butter does not melt. So we’ll just place that right in the center, its important to work with this quickly. Now we’re just going to cut it in as we call it, the butter needs to stay solid, but you don’t want to make it larger then a pea. So that’s a critical step, so we’re almost done. And to ensure that the butter doesn’t melt as well when we add the water, it’s going to be ice water. You want it to resemble corse cornmeal, so here I’ll put everything back t the center, I’ll create what we call a well. We don’t want to add all the water at the same time. We’re just going to work that dough, the goal is to achieve the least amount of water; it needs to start to pull away to create one harmonious mixture. So that’s why we add the water in small amounts. We’ll add a little more water.
We’re all set. We’re just going to bring all that to the center, and now I want to bring it together and do a few kneads. Again, the butter is, cold butter is the key to this dough. I want to put that there for a second. I just want to scrap my work surface, sprinkle a little flour, take my rolling pin put some flour on that. I want to hit this a few times, again try and keep my hands away from the dough. Okay, and now we’re going to roll it out. So, very important when rolling, you never want to roll over your dough you’ll have frayed edges. So we’re just going to roll a little, quarter turn, roll a little, quarter turn, you want an eighth thickness in our dough. When your rolling it out, we’re rolling a nine inch pie crust, you always want to go around two inches beyond that. So here we have our dough, what I like to do is make sure that you started coming off your work surface. Just remove that slowly; you don’t have to grease our pie plate because we have so much butter in it. We just take this, just like that; we don’t want to stretch our dough because that will cause shrinkage when we cook it. I’m going to take out my scissor, and you want to cut it again, two inches more, so we’re just going to trim. So now we want to fold it over, it’s really easy. So here we’re just going to pinch, pinch, so we’ll just do that all the way around.
All right we’re finished primping, we’re going to use our piecrust for a pumpkin pie, if you were making something such as an apple pie with a top, you would just double the recipe. Here you have a proper pie mold. I’m Scott Cutaneo for howdini.