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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ciao Y'all by Johnny Carrabba and Damian Mandola. Makes 2 10-inch pie shells. Use as the crust of a pie when you want the pie to be extra rich. Dough freezes well, up to 3 months. Ingredients:
2 1/4 cups all-purpose flour |
a pinch salt |
1/2 cup sugar |
1 3/4 stick unsalted butter, cold and cubed |
1 egg |
1 egg yolk |
1 tsp grated orange zest |
1 tsp vanilla extract |
Directions:
1. To Prepare:
2. Place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade. Pulse a few times to blend. Add the cold butter and pulse five to six times, until mixture resembles a coarse meal
3. In a small bowl, mix the egg, egg yolk, zest and vanilla. Add this to the food processor while it is running. Stop the mixing once ingredients are incorporated. It is important not to overmix, as the dough will be less tender.
4. Empty the dough onto a lightly-floured work surface and gently knead until it is no longer sticky. Cut the dough into two equal chunks, and pat them into flattened rounds.
5. Wrap in plastic and chill one hour.
6. Before rolling one of the balls of dough, take it out of the refrigerator and let sit for 5 minutes to let it become malleable.
7. Unwrap the dough and place on a lightly-floured board, pastry cloth, or table. Gently roll out the dough with a rolling pin, starting one way then turn and roll the other. You are trying to form the dough into a circle between 11 and 12-inches in diameter. Add more flour if the dough starts to stick to the pin or board, but be careful not to add too much or the dough will become tough.
8. Once you get the dough to an 11 to 12-inch diameter and then in half again. This gives you a triangle shape and makes it easier to place the dough in the pie pan.
9. Place the point of the triangle at the center of a pie pan, then carefully unfold the dough to cover the entire pan.
10. To flute or crimp the edge, place your left forefinger on the inside of the pastry rim. With the thumb and forefinger of your right hand, push the pastry from the outside, forming a V-shape groove in the dough against the left forefinger, inside. Continue around the edge of the pie, forming a zigzag pattern.
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