MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pie Crust
 Categories: Five, Pastry
      Yield: 1 Servings

  1 1/4 c  A-P flour (150 g)
    1/4 ts Fine sea salt
     10 tb Unsalted butter; cold, in
           - cubes
      2 tb Ice water; up to 4 tb, as
           - needed

  In a food processor, pulse together the flour and salt. Add butter
  and pulse until the mixture forms lima bean-size pieces. Slowly add
  ice water, 1 tb at a time, and pulse until the dough just comes
  together. It should be moist, but not wet.

  Turn dough out onto a lightly floured surface and gather into a
  ball. Flatten into a disk with the heel of your hand. Cover tightly
  with plastic wrap and refrigerate for at least 1 hour and up to
  2 days.

  Notes: For the best results, use a high-fat, European-style
  unsalted butter like Plugra.

  You can experiment with textures and flavors by substituting 3 to
  4 tb shortening, lard, beef suet, duck fat, or an unsweetened nut
  butter, such as hazelnut butter, almond butter, or mixed nut
  butter, for 3 to 4 tb regular butter. All should be well chilled
  before using.

  Or make a crispy cheddar crust, which pairs nicely with apple pie
  or savory pie fillings: Pulse together 1-1/4 cups flour with 3/4 ts
  salt. Add 3/4 cup grated sharp Cheddar; pulse until mixture forms
  coarse crumbs. Add 8 tb chilled, cubed butter and proceed according
  to the directions above.

  Recipe by Melissa Clark

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM