Christopher Kimball No Fuss Pie Crust
So how do you create a dough that’s easy to work with and does not shrink when you bake it but turns out tender and flaky. And! Now! After four decades in development, a new method has appeared to make pie making easy.
We need to suspend the water or trap it until the mixing process is complete and release its moisture while the dough rests.
Take 4 tablespoons of water and 2 teaspoons of cornstarch. Whisk it together. And microwave for 25 to 30 seconds.What we are going to do is trap water in a gel.
What we are going to do is trap water in a gel.
It turns into this which is rubbery like putty.
1 cup 2 tablespoons of flour
1 tablespoon sugar
¼ teaspoon fine salt
Pulse mixture a few times
Add our suspended water. Remember this is your water.
Pulse a few times until gel is mixed in. The mixture will become less dusty.
Add 10 tablespoons of unsalted butter
Add 2 tablespoons of sour cream. It has some fat and you come up with a flakier crust. Use real sour cream like Daisy.
Now run until dough comes together.
Press dough into a disc and refrigerate at least for an hour, better overnight.
That’s it.
This dough is pretty forgiving and won’t tear easy.
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Blue Ribbon Pie Crust Course
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