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Step 1: Pie crusts.

Posted By Shiv On November 25, 2008 @ 5:03 pm In pastry, pie, thanksgiving | 4 Comments

7:50: Pumpkin and pecan pie dough in the fridge; graham cracker crusts in the pans! Go Team Efficient!
“There’s something about the smell of butter.” –Shiv

“Yeah, especially high-fat European butter.” –Biscuit
7:44 “Hear that? You just HEARD pie happen.”

7:32: Food processor rules. I cannot do math.

7:04: We begin the important underpinnings of our sweet and delightful treats: the crusts. Biscuit’s on your pate brisee, I’m pulverizing graham crackers. I get to play with Biscuit’s 10-cup food processor; I fully expect to be unseated by its RAW POWER.

Graham Cracker Crust

10 Graham crackers
1 1/4c pecans
1/4c sugar
6 tbsp unsalted butter, melted

  1. Pulverize the first three ingredients in your food processor until you have fine crumbs
  2. Mix the butter in until it becomes slightly sticky.
  3. Press into desired pans, lightly buttered

Butter Pie Crust Dough

For a double-crust pie, double the ingredients, divide the dough in half, and form two disks.

1 1/4 cups all purpose flour
1/2 tablespoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; use a higher fat content European-style butter like Plugra for wildly-enhanced flakiness
3 tablespoons (or more) ice water

Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until coarse meal forms. Add 3 tablespoons water. Using on/off turns, blend just until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)

Makes one 9-inch crust.

Apologies for our terseness, but we’ve got some shit to do. I’m sure you understand.

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