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How to Make a Pie Crust
The filling options are endless
CHOW associate food editor Aïda Mollenkamp makes a dough that’s great for any pie. Check out the recipe for details. The filling, of course, is up to you. May we suggest Brown Butterscotch Pie? Perhaps Chocolate Pecan Pie?
I like this 3-2-1 method, so I can make a larger recipe if I wanted. My question is regarding the chocolate pecan pie recipe. The pie crust calls for 3 cups instead of 1 1/2 cups of flour for 8 tablespoon of butter. Will it still work?
Why isn't it called 3 2 4 since there are 4 tablespoons of water in it?
Using the leftover dough to pat the crust into the pan is something I haven't seen before. Kewl.
Thanks. I have been wrestling with crust forever. 3-2-4 makes this easy to remember and mqkes a great crust too.
Cool. I'll file this one next to the <a href="http://www.chowhound.com/topics/14166... Cake</a> recipe.
See Cook's Illustrated's Dec 07: Foolproof Pie Crust...Pretty nifty- utilizes alcohol to inhibit gluten formation. It's a breeze- esp if you keep your vodka in the freezer like I do!
I use Alton Brown's recipe, and it works like a charm. 170 grams AP flour, 3 grams salt, 6 tablespoons butter, 2 tablespoons lard. I take the butter straight from the freezer, then grate it on the large holes of a box grater. Flour and salt go into the food processor, give it a few pulses to combine. Then the butter, 8-10 pulses. Then the lard, 6 or so pulses. Then some ice water (about 2 tablespoons usually does it) and pulse until it starts to form small clumps. It goes into the fridge in a gallon-size bag for a half-hour. Turns out awesome.