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Pie Crust |
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(Pastel por Pasteles)
Category: Pastries and Pies
Makes 1 single crust for 8-inch pie
This is a classic pastry that's used for pies or turnovers in Mexican and American kitchens. The food processor makes blending the dough quick and easy work. The pastry can also be used for other single-crust pies or empanadas. It is not as sweet and delicate as the "cookie" type pastry shell that follows this recipe.
1 1/8 cups all-purpose flour, plus more for dusting work surface
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup cold unsalted butter (1 stick), cut into pieces
3 to 4 tablespoons ice water
1. Preheat the oven to 425°. Put the flour, salt, and sugar in a food processor. Pulse 3 to 4 times to combine. Add the butter. Process until the mixture looks like cornmeal, about 10 seconds. Add the water all at once and process until the mixture clumps together; remove and form into a ball. Flatten into a disk, wrap in plastic, and refrigerate 15 minutes to relax the dough.
2. Roll out the dough on a lightly floured work surface to a 10-inch circle, about 1/8-inch thick. Transfer the dough to an 8-inch pie plate. Trim off the excess dough, leaving about 1/2-inch all around the rim. Crimp the edges with fingers or press with a fork. Prick the shell all over with a fork. Placed a piece of foil in the shell and weigh down with pie weights or dried beans.
3. Bake 12 minutes. Remove the foil and weights. Reduce the oven temperature to 350° and bake 10 to 15 minutes more or until the crust is golden brown. Cool completely on a rack before filling.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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