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Alton Brown’s Pie Crust
Posted By Quinn On November 30, 2007 @ 11:47 am In pies & tarts | Comments Disabled
Thoroughly mix flour, cornmeal, sugar, and salt in a medium bowl and place into refrigerator. Soften 1/2 stick of butter to room temperature. Chop the remaining 1 1/2 sticks of butter and return to the refrigerator.
In a food processor, mix the dry ingredients with the 1/2 stick of softened butter until the butter is completely integrated (no more lumps visible). Remove the chopped butter from the refrigerator and add half to the food processor. Pulse the food processor ten times for about one second each time. The goal is to chop the first half of the butter into pea-sized chunks. Add the other half of the butter and pulse about four times to achieve larger chunks of butter.
Mix apple juice concentrate and cold water in a spray bottle. Spray the surface of the dough in the food processor bowl until there is a sheen of moisture, then fold the dough with a rubber spatula. Repeat this procedure until about 3 Tbsp of the liquid has been added. The dough mixture should be dry to the touch, but stay together when squeezed. If the dough does not hold together, continue adding moisture in the manner above. Remove the dough from the processor bowl and form into a ball. Rest the dough in the refrigerator wrapped in wax or parchment paper for at least 20 minutes.
This recipe makes enough dough for two bottom-only crusts or one full top and bottom pie crust. To prepare, divide the dough in half and roll out to a 1/4″ disk on a floured surface.
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