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Wednesday, May 10, 2017

Pie crust

Course Desserts and Sweets 
Prep. Time 15 mins 
Refrigeration Time 30 mins 
Yields 8 servings

1 1/2 cups (375 ml) Five Roses All Purpose Flour
1 tbsp (15 ml) sugar
1/4 tsp (1 ml) salt
3/4 cup (180 ml) cold butter, cubed
1/4 cup (60 ml) ice water

Combine flour, sugar, salt and butter. In food processor, pulse until mixture resembles coarse crumbs. With motor running, add ice water. Turn out onto plastic wrap and press into ball.
Refrigerate for 30 minutes. Preheat oven to 400 °F (200 °C).
Roll pastry between two pieces of waxed paper, into 13-in (32.5 cm) circle. Fit into 12-in (30 cm) or 11-in (28 cm) round fluted tart tin, curling edge over. Prick all over with a fork. Line tart shell with foil.
Bake in preheated oven for 25 minutes or until golden. Let cool on a rack.

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