Pie Crust...3, 2, 1

I've made pie crust before... turned out horrible.  Hard to roll out, kind of rubbery and well, harder than a cabin cracker lol. 

And then I learned from Chef Mah in my Baking and Pastries class.  When you cut the fat into the flour, don't over work it.  Cut just until it's crumbly and the size of peas.  Work it in with your thumb and fingers not balling the flour and fat into your fists.  Gentle, gentle...

Add the water into the flour all at once then stir the water in until JUST incorporated into the flour, so, it'll look crumbly still.  Flour your counter, pour the dough contents onto the flour.  When kneeding the dough be gentle... Does this sound familiar?  It's almost exactly like making Biscuits.  Press and fold over perhaps 4 to 6 times max.  Portion out the dough to 10 to 12 ounces depending on your pie pan.  Roll your dough out from the center out and don't run the rolling pin off the edge tapering the edges.  poke holes in the dough before baking to allow the steam to escape and not form bubbles in your crust.  Oh, and some of you take the flour and put it all over the rolling pin so that it doesn't stick to the dough... eh hmmmm... Sprinkle flour on the dough not the rolling pin.  =}

Ratio?   3. 2. 1.   3 parts flour, 2 parts fat (butter or shortening), 1 part water.  d

I kept my promise... enough said.

That's my blip for my BFFs today.