|
| |
PRESS-ON BUTTER PASTRY
Makes: 1 9 1/2-inch deep-dish crust
Ingredients:
1 1/4 cups unsifted unbleached all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup partially frozen unsalted butter, cut into 1/2” pieces
1 large egg yolk
2 tablespoons orange juice
1/2 teaspoon vanilla extract
Procedure:
Place the dry ingredients in the bowl of a food processor. Pulse 3 to 4 times to combine. Add butter,
pulse 4 to 5 times, then process 4 to 5 seconds, or until the mixture forms meal-like crumbs.
Using a fork, beat together the egg yolk, orange juice and vanilla. With the processor off, pour the liquids into the crumb mixture.
Pulse 4 or 5 times, or until the mixture begins to stick together.
Lightly flour a flat surface. Empty dough onto the floured surface and, with floured hands, shape into a flat disk.
Butter a 9 1/2-inch deep-dish ovenproof glass pie plate. Place the disk into the pan. With floured hands, press the pastry into the dish, working it up the side
first, then smoothing out the middle. Re-flour hands as needed.
Copyright @ 2001 by Carole Walter, CCP
|
