I spotted this recipe in the latest issue of Cook's Country. It
reminded me of something I saw several years ago on television. It
was the show that featured the River Cafe. Rodgers and Gray never
ever rolled a pastry crust. They felt it made it tough. The made a
regular pie crust and then after a good rest in the fridge they
grated the dough into the pie plate (or [censored] pan) and lightly pressed
it into position quickly with their fingers. They swore by that method.
terry
No Fear Pie Crust
From: Cook's Country
1 1/4 cups Flour -- all purpose
2 tablespoons Sugar
1/4 teaspoons Salt
1/2 cup (1 stick) Unsalted butter softened but still cool
2 ounces Cream Cheese softened but still cool
Lightly coat 9 inch Pyrex pie plate with cooking spray. Whisk flour,
sugar and salt together in bowl With electric mixer at medium high
speed, beat butter and cream cheese in large bowl, stopping once or twice
to scrape down beater and sides of bowl, until completely homogenous,
about 2 minutes. Add flour mixture and combine on medium low until
mixture resembles coarse cornmeal, about 20 seconds. Scrape down sides of
bowl. Increase mixer speed to medium high and beat until dough begins to
form large clumps, about 30 seconds. Reserve 3 tablespoons of dough. Turn
remaining dough onto lightly floured surface, gather into a ball, and
flatten into a 6 inch disk. Transfer disk to greased pie plate. Press
dough evenly over bottom of pie plate toward sides, using heel of your
hand. Hold plate up to light to ensure that dough is evenly distributed.
With your fingertips, continue to work dough over bottom of plate and up
the sides, until evenly distributed. On floured surface, roll reserved
dough into 12 inch rope. Dived into three pieces, roll each pience into 8
inch rope and form fluted edge. Wrap in plastic and refrigerate at least
one hour.. Adjust oven rack to middle position and heat oven to 325F.
Lightly [censored] bottom of the crust with fork. Bake until golden brown, 35
to 40 minutes. Col on wire rack. (If large bubbles form, wait until
crust is fully baked, then gently press on bubbles with kitchen towel.
Bubbles wil settle as crust cooks.
Recipe Notes
The pastry can be pressed into the pie plate and refrigerated for up
to 2 days or double wrapped in plastic and frozen for up to one
month. Once baked and cooled, the shell can be wrapped tightly in
plastic wrap and stored at room temperature for up to one day.
The Cook's Country article said that this recipe makes a flaky crust
with all of the flavor of a butter crust.
Exported from A Cook's Books -- Recipe management for Macintosh
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