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Welcome to my blog. I cook delicious food and take pictures of it. I hope you enjoy!

Pâte Brisée aka Basic Pie Dough

Pâte Brisée aka Basic Pie Dough

Pate-Brise-Basic-Pie-Dough-Soymilkandhoney.com_.jpg

Homemade pies are amazing. And you know what make them a million times better? When the pie crust is homemade. Flakier, tastier, and better for you. Ok, not really, but you're at least skipping out on all the preservatives or fillers that go into a frozen pie crust, which is always good. This recipe is the Martha Stewart classic, and it makes a great pie crust. It's a super quick process, and shouldn't take longer than 10 minutes. If you have a food processor, use it. If you don't, it's super easy to make by hand too.Pate Brise - Basic Pie Dough | Soymilkandhoney.comThis makes a double batch, which means enough for two pumpkin or custard pies (one layer of dough on the bottom), or one apple/fruit pie with a layer of dough on the bottom and one on the top. If you just need one layer, you can easily half the recipe, or just throw the other half in the freezer. And remember, if you're making a pie with a top and a bottom, make one piece slightly larger than the other since it has to cover the sides of the pie plate. There are a bunch more great tips here.You can store them in the fridge for up to 3 days or the freezer for a month so it's a great way to prep for the holidays and at least strike one thing off your list. (Although every time I clean out my freezer I found a frozen pie crust at the bottom..so label them well.)

Pâte Brisée aka Basic Pie Dough
Prep time:
Total time:
Serves: 2 chunks of dough
Ingredients
  • 2 1/2 cups all-purpose flour, plus more for surface
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • 3 to 4 tablespoons ice water, plus more if needed
Instructions
  1. Pulse flour and salt in a food processor until combined.
  2. Add butter, and process until mixture resembles coarse meal, about 10 seconds.
  3. With machine running, add ice water in a slow, steady stream until mixture just begins to hold together. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
  4. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
  5. Squish all the bits together and shape dough into 2 disks. Wrap each in plastic, and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 1 month; thaw in refrigerator before using).

 

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