It has been said Suleiman II was so fond of pies that he would wake up before the morningdoves to oversee the crust preparation in the kitchen. With fragrant tea in hand, he would smile for the only time all day.
Hands on: 15 min
Hands off: 1 hr 30 min
Makes two 8" pie crusts
Ingredients:
1 1/2 cups flour
1 tsp salt
1/2 tsp sugar
1/2 cup butter, chilled
6-8 tbsp ice water, chilled
Cooking:
Chill butter in freezer for at least 20 minutes - you want it to be very cold.
Add ice to cup of water and let sit for at least 5 minutes.
The ingredients can be mixed either with a mixer or by hand:
Combine flour, salt and sugar. With mixer running on medium speed, slowly add in butter cut into 1/2 inch pieces. If not using a mixer, use two knives to cut through mixture to combine. Continue combining until the dough begins to resemble crumbs - add in 6-8 tbsp water while continuing to mix until the crust dough sticks together. Add more flour if too dense.
Work crust dough into a ball, wrap tightly in plastic wrap and refrigerate 1 hr.
Remove from fridge and allow to sit at room temperature for 5 min. Divide crust dough into two balls. On a well-floured flat surface, roll out dough ball into roughly a 12" circle using a rolling pin or wine bottle.
If the crust dough is too unwieldy, feel free to cut it down the middle and piece the two halves together in the pan.
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