samedi 13 septembre 2014

Cornmeal pastry

There's a tiny bit of crunch to this pastry. It works with almost any pie.


Makes pastry for 1 double-crust pie
  • 1 2/3 cups all-purpose flour
  • ¼ cup stone-ground yellow or white cornmeal
  • 1 teaspoon salt
  • ¾ cup chilled unsalted butter, in ½-inch slices
  • 1 egg, lightly beaten
  • 2 teaspoons white vinegar
  • 2 to 3 tablespoons ice water
  1. Stir together the flour, cornmeal and salt.
  2. Cut in the butter until the mixture resembles coarse crumbs.
  3. With a fork, stir the egg, vinegar and 1 tablespoon of ice water together.
  4. Add the liquidto the flour mixture, stirring with a fork just until the pastry is moist enough to hold together.
  5. Add more ice water, if necessary, a tablespoon at a time.
  6. Knead in the bowl for 2 or 3 strokes, just until the dough makes a smooth ball.
  7. Wrap the pastry and chill for 30 minutes or until ready to use.
BON APEPTIT

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