I made this pie like a week ago, technically it was still July.. that's how long it's taken me to blog this..... Anyway with all this health craze going around
and my less than healthy kitchen habits I decided it was time to put in some effort. It turns out that gluten doesn't have to develop, its still there but you can make it n ot develop.. Here is my finished pie(s):
Beautiful, is it not? Honestly I didn't get to taste the cherry pie, which I'm okay with because I also made an apple pie.. or two.. with this crust and I can assure you it is quite possibly the best pie crust I have ever eaten. Also, you may note that the above photo is professionally done.. you can thank James O'Hayer for that his site is >HERE< annnd.. Here is what all is in it:
So.. you may have heard about these wonderful things called mason jars? yes? Okay so they are my new angle on the organization home-front, that and I needed something air-tight because I don't get around to baking as often as I'd like to. The big gallon size jar has flour in it, the half gallon is sugar. I forgot to throw the baking powder into the picture, you'll have to just pretend it's there, it doesn't have a mason jar yet.
Start with a cup of flour in the mixer (I did 2 because I was making more than one pie) add 1/2 t sugar (I did a full t)
Then add 1/4 t Baking powder (again I did 1/2)
Shake in some salt if you're using unsalted butter (1/4 t) and mix it all together
You'll need 5 T butter (I used 10)
Cut it up in little pieces (make sure its super cold for this part you may even want to throw it in the freezer for a few minutes)
Mix the chunks in
Okay for real this time..
Thats better. If you don't have a pastry cutter you'll have to get creative and improvise
Like I did... No, I don't have a pastry cutter, don't worry I'm on that
In a bowl/cup mix 3-5 T ice water with a squirt of lemon juice, slowly add it in a T at a time while mixing
Your mess will be pretty dry looking, don't worry about that. Too much water will make it tough.
Time to get dirty
Don't be afraid to really get in there.. you knead to LOL! Sorry, I had to.
Once you get it all figured out and it looks like a mass of dough rather than a crumbly mess (which it will, have patience) get it wrapped up and throw it into the fridge for an hour or so.
I used double remember, because I planned on making two double crust pies, so you may not need to rip your ball in half like I did... but you will need to roll it out so flour up your rolling pin and get going, heads up its a bit of a pain to work with its very.. elasticky? That's not a word but its fitting. Its a lot like bread dough rather than being like cookie dough.
Lay it into your pie plate
Spread your filling of choice in it (I'll blog the cherry filling later)
I rolled out the other half of the ball (I made two balls, one for this pie and another for the double crust apple and had enough for a second smaller one crust apple pie)
I went with a lattice crust because I feel like you need it with a bright colored filling
Brush with egg wash
Egg wash is basically just an egg mixed up with some water, all it really does is make your crust brown a lot prettier
Bake at 400F for 40mins and voila! Yummy goodness.
We had a photo shoot with these pies, I may have mentioned that already
They were pretty awesome I'm not going to lie
I hope you all love this AMAZING crust as much as we did, and if nothing else you need to try it because its the best ever.. and here is why:
**The acid in lemon juice prevents gluten from developing. Baking powder gives the crust a little lift, making it more flaky, and just a little bit of sugar makes the crust brown nicely. Too much sugar will make your crust tough.
^^That came directly from the book I got the recipe out of, the book can be found >HERE<