Post by Chuckie on Nov 30, 2017 23:44:22 GMT -5
From one of Monkey's cookbooks, "Enchanted Broccoli Forest". It makes a PERFECT crust--in that I can make it!!!---thanks to the food processor!! I gave up YEARS ago making ANY kinda pasta/crust products, because I left ALL the dough on the counter OR the rolling pin---IRREGARDLESS of the amount of flour I used!! That is, UNTIL Monkey showed me this recipe & the food processor, and then my B.I.L.'s Mom said she rolls hers betwixt two pieces of wax paper--PERFECT every time, and you just leave it on the bottom sheet of W.P., turn it upside down into the pie pan, gently peel it away, and---VOILA!---perfection!!! You can also roll the Idlehour egg noodles betwixt two sheets of W.P., and roll them as thin as you want that way w/no probs!!!
One "hint"--after you add all the needed H20 to the pie dough, take the top off the food processor---dough will still look just "mealy"---and "pinch" the dough. IF it stays together when pinched, then remove the blade, and dump the contents on the wax paper. Form it together as a ball, using the ball to pick up loose bits and pieces; when all collected, roll the ball betwixt your palms a bit to smooth it out and get it to stay together en-mass. Afterwards use your palm to kinda flatten it out/round it out a bit--like the shape you're trying to achieve. THEN put the top piece on, and get to rolling. I keep the pan I'm gonna use nearby, so I can hold it over to "size it up" w/the dough. As an aside, you need to roll it edge-to-edge on the wax paper to get it the correct size the one direction--meaning the width of the paper is almost perfect size to fit the pan & come up the sides---then just "fudge' the other way till approx same size.
CHEERS!
Chuckie
UPDATE: I JUST remembered how these pic links "die", so decided to cut/paste below as well!
6 Tbs. cold butter, cut into small pieces
1 1/2 cups flour (can be up to 1/4 whole wheat)
about 4 Tbs. cold water, milk, or buttermilk
extra flour for rolling the dough
Use a pastry cutter, two forks, or a food processor to cut together the butter and flour until they make a uniform mixture resembling coarse cornmeal. (The food processor will accomplish this in a few short bursts.)
As you stir with a fork (or as the food processor briefly runs) add the liquid, a little at a time, until the dough holds together. The varying humidity will affect the amount of liquid needed.
You can now wrap the dough and chill it to toll out later, or you can roll it immediately, using extra flour, as needed, to prevent sticking. Transfer carefully to a 9- or 10-inch ie pan, and form a crust with an edge. If not filling and baking soon, refrigerate until use.
One "hint"--after you add all the needed H20 to the pie dough, take the top off the food processor---dough will still look just "mealy"---and "pinch" the dough. IF it stays together when pinched, then remove the blade, and dump the contents on the wax paper. Form it together as a ball, using the ball to pick up loose bits and pieces; when all collected, roll the ball betwixt your palms a bit to smooth it out and get it to stay together en-mass. Afterwards use your palm to kinda flatten it out/round it out a bit--like the shape you're trying to achieve. THEN put the top piece on, and get to rolling. I keep the pan I'm gonna use nearby, so I can hold it over to "size it up" w/the dough. As an aside, you need to roll it edge-to-edge on the wax paper to get it the correct size the one direction--meaning the width of the paper is almost perfect size to fit the pan & come up the sides---then just "fudge' the other way till approx same size.
CHEERS!
Chuckie
UPDATE: I JUST remembered how these pic links "die", so decided to cut/paste below as well!
6 Tbs. cold butter, cut into small pieces
1 1/2 cups flour (can be up to 1/4 whole wheat)
about 4 Tbs. cold water, milk, or buttermilk
extra flour for rolling the dough
Use a pastry cutter, two forks, or a food processor to cut together the butter and flour until they make a uniform mixture resembling coarse cornmeal. (The food processor will accomplish this in a few short bursts.)
As you stir with a fork (or as the food processor briefly runs) add the liquid, a little at a time, until the dough holds together. The varying humidity will affect the amount of liquid needed.
You can now wrap the dough and chill it to toll out later, or you can roll it immediately, using extra flour, as needed, to prevent sticking. Transfer carefully to a 9- or 10-inch ie pan, and form a crust with an edge. If not filling and baking soon, refrigerate until use.