Just a short tip today – if you`re looking for more action make sure to come to our Facebook group – it`s been a beehive of activity this weekend as we`ve previewed almost 20 preserves that we`ve been making (and are going to share recipes for) as joined in on a flowing conversation with a tonne of other preservers (new and experienced). We`d love to have you there!
The key to a great pie crust (so I`m told – I`m fairly new to this game but can understand the key concepts and have been playing with them for the last few years) is keeping the butter in small pieces as opposed to having a 100% consistent dough. It`s almost as if you want to make the dough and keep the flour and butter separate even once complete.
Your hands will interfere with the process as their warmth is enough to melt the butter.
I start with frozen butter and, using a cheese grater I grate it into an oversized bowl (the bigger the bowl the better as it allows more surface area and helps prevent the butter from sticking to itself and it helps in the next step):
Toss in a bit of flour at a time. As you add a bit, pick up the bowl and shake it gently and toss it like you are trying to coat the butter with flour (which is, indeed what you are trying to do):
We continue to do so untill all of the flour is in:
I place the entire thing in a Ziploc bag and add water, gently pushing the dough together wearing oven mitts to prevent the heat from getting through. As I add a drip of water, I shake the bag really well to avoid a big sticky mess.
12 ounces Flour
8 Ounces Butter
2 or so ounces of water
I bake it in the oven in a slightly greased pie plate with another resting on top and filled with beans (they are for weight, I don`t eat them) at 350. I remove the pie place after 20 minutes and bake until golden – about another 15 minutes.