I made all the pastry for my pie baking workshop this morning and a couple “extras” for my family Thanksgiving celebration. The workshop is Wednesday and the kids get to choose between a pumpkin pie or apple galette (rustic single crust pie)
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| From st pastry thanksgiving |
Nine pie crust = 2 1/4 pounds butter, that’s a lot of butter!
Here are the ingregients for the pastry:
1 1/4 cups unbleached flour
1/4 cup whole wheat pastry flour
1/4 teaspoon salt
1cube of butter
1 egg yolk
5 tablespoons iced cold water
I use a food processor to mix my pastry and if you really want instructions on how to make a “perfect” pie crust let me know and I’ll give you detailed directions.
NOTE: keep everything cold…..I put the flour and butter in the freezer the night before to get it really cold
