Wednesday, October 8, 2014

Organic Pie Crust and Organic Whole-Wheat Pie Crust

Sometimes I give myself advice. Today it went something like this. 

You can do it! It's not as hard as you think it will be! Other people do it, you can too! 

Today it was all about making pie crusts with only organic ingredients. Tomorrow who knows what it will be, but guess what? I either have success or I have a laugh! Both are wins in my book!

Organic Pie Crust
by Sandra

1 Tablespoon sugar
1 teaspoon salt
1 1/2 sticks organic butter, cut lengthwise in thirds, then cut those planks in thirds, and then cut into a 1/2-inch dice and refrigerate
1/3 cup organic, non-hydrogenated shortening, very cold and roughly chopped, no piece larger than 1/2-inch
1/2 cup ice water


Place the first 3 ingredients in a food processor bowl. With the lid securely in place, hit the pulse button a few times until the dry ingredients are combined. Add the butter and shortening to the flour mixture and again with the lid in place, pulse up to 15 times until the mixture is coarse and has no pieces of fat bigger than a pea (like the picture in this article called "Perfectly incorporated butter.") Drizzle in the water, very slowly, hitting the pulse button quickly and constantly, until the dough begins to become a ball. If you have water left over, that is fine. Dump the pie dough on the counter. Form a quick ball, divide in half, and form two flattened disks of dough. Wrap each tightly in plastic wrap. Refrigerate for at least an hour. 

Place your pie dough disk on a well-floured surface. Roll out** the dough and place it in a pie pan. Cut the extra dough off, leaving a 1-inch margin. Tuck the rough edges under and crimp the edges. 

If you want to freeze your pie dough for a later date, once the dough is rolled out, fold the dough in half and half again with parchment paper separating the folds and place the folded dough in a ziplock. Freeze flat until ready to use.

Organic Whole-Wheat Pie Crust
by Sandra

1 Tablespoon sugar
1 teaspoon salt
1 1/2 sticks organic butter, cut lengthwise in thirds, then cut those planks in thirds, and then cut into a 1/2-inch dice and refrigerate
1/3 cup organic, non-hydrogenated shortening, very cold and roughly chopped, no piece larger than 1/2-inch
1 cup ice water


Place the first 3 ingredients in a food processor bowl. With the lid securely in place, hit the pulse button a few times until the dry ingredients are combined. Add the butter and shortening to the flour mixture and again with the lid in place, pulse up to 15 times until the mixture is coarse and has no pieces of fat bigger than a pea (like the picture in this article called "Perfectly incorporated butter.") Drizzle in the water, very slowly, hitting the pulse button quickly and constantly, until the dough begins to become a ball. If you have water left over, that is fine. Dump the pie dough on the counter. Form a quick ball, divide in half, and form two flattened disks of dough. Wrap each tightly in plastic wrap. Refrigerate overnight. You need to give the dough that long to come together so plan ahead of time.

Remove the disk of dough from the refrigerator and allow 5-10 minutes for it to warm up a little. Place your pie dough disk on a well-floured surface. Roll out** the dough and place it in a pie pan. Cut the extra dough off, leaving a 1-inch margin. Tuck the rough edges under and crimp the edges. 

If you want to freeze your pie dough for a later date, once the dough is rolled out, fold the dough in half and half again with parchment paper separating the folds and place the folded dough in a ziplock. Freeze flat until ready to use.

**I came across a website called The Pie Academy recently and they have some really good pie tips if you are interested.

P.S. I used both pie crusts and I thought I would tell you what I made because they were both delicious. With the organic pie crust, I made a pecan pie with a recipe from Secrets of the Best Chefs. I love that book and I highly recommend it for the pecan pie recipe and for every other recipe as well!  With the whole-wheat crust I made a Very Full Tart from the Plenty cookbook.

1 comment:

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