Apple Pie
apple pie?
I need to know how to make a crust of an apple pie from scratch .. I need help if you could help I would appreciate!
Ingredients 2 1 / 2 cups all-purpose flour, a little more for rolling 1 cup (2 sticks) unsalted butter, very cold, cut into 1 / 2 inch cubes 1 teaspoon salt 1 teaspoon sugar 3-6 tablespoons ice water Cut 1 sticks of butter into 1/2-inch cubes and place in freezer for 15 minutes to an hour (the longer the better) to be completely cool. Dough is ready for shaping. 2 Combine the flour, salt and sugar in a food processor, pulse to mix. Add butter and pulse 6-8 times until mixture resembles coarse meal with pea-size pieces of butter. Add ice water one tablespoon at a time, pressing until the mixture begins to clump together. If you pinch a little dough crumbles and holds it together, is ready. If the dough does not hold together, add more water and pulse again. 3 Remove dough from machine and place a mound on a clean surface. Gently shape into 2 discs. Work the dough long enough to form the discs, not the excess dough. You should be able to see small pieces of butter in the dough. These small pieces of butter are what will allow the results from this crust flaky. Sprinkle a little flour around the discs. Wrap each disk in plastic wrap and refrigerate for 1 hour and up to 2 days. 4 Remove one crust disk from the refrigerator. Let stand at room temperature for 5-10 minutes to soften enough to make the deployment a little easier. Apply with a rolling pin on lightly floured surface until you have a 12-inch circle about 1 / 8 inch thick. When launching the mass, to check whether the dough from sticking to the surface below. If necessary, add a few sprinkles of flour in the dough to keep the dough from sticking. Carefully place in an ovenproof 9-inch cake. Gently press the pie dough down so that the lines of bottom and sides of pie plate. Use a pair of kitchen scissors to cut the dough to within 1 / 2 inch from rim of pie plate. 5 Add pie filling. 6 Roll second disk of dough, as before. Gently place on top of pie filling. Pinch top and bottom dough rounds firmly. Trim excess dough with kitchen scissors, leaving an overhang of 3 / 4 inches. Fold the edge of the top piece of dough on top and below the lower edge of the piece of dough, press together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam cooking the pie can escape.
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