Pinch of sea salt
3/4 cup cold, unsalted butter, cut
into pieces
Cold water
Sift the flour into a large bowl with the salt. Add the butter pieces and, working as quickly as you can, rub the butter into the flour using the tips of your fingers. Add 2 to 2 1/2 tablespoons of very cold water, or more as necessary, a tablespoon at a time. (The more water is added, the more the dough will shrink - alternatively, some cream or egg yolk can be used in place of some water.) The moment the dough has cohered into a ball, wrap it in plastic wrap and put it in the fridge for a half hour.
(If baking blind, heat oven to 375° F. Roll out the dough and line greased pie pan with it. Cover the dough with a piece of waxed paper, and cover the paper with a layer of dried beans or ceramic pie weights. Bake until nearly done, then remove the paper and beans and prick the bottom of the pie shell with a fork. Return the pan to the oven for 5 to 10 minutes more.)
From Tarts with Tops On, or How to Make the Perfect Pie by Tamasin Day-Lewis
No comments:
Post a Comment