April 10, 2009

Perfect Pie Crust

(makes 2 generous 9-inch crusts)
This is a sweet shortcrust that I use for everything (just omit the sugar, vanilla, and one of the yolks for a plain crust). It really makes a difference using a sweet crust when you use less sweet fillings: the counterpoint to cranberries is wonderful! This crust can be made easily in a food processor (I do it this way exclusively). Just don't process past the crumb-stage; if it balls together, you over-processed.

2 C flour

1/4 C sugar

4 oz cold butter
2 egg yolks
1 t vanilla extract
2-3 T ICE COLD water

In large bowl, mix together flour and sugar. Cut butter into 1/2 inch cubes and add to dry mix, cutting in with a knife until crumbly. In small bowl, lightly mix yolks with extract and add to flour mixture. Add 2 T of water and site together to incorporate. Mix just until dough comes together, adding no more than 2 more tablespoons of ice cold water. Divide dough in two, and roll out with minimal flour to 9 inches. (Or wrap tightly in plastic wrap and place in refrigerator if not using right away. Let rest at room temp 10 minutes before rolling out).

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