Tuesday, September 5, 2017

Pumpernickel Pie Crust


150 g ( 1 1/2 cups) all-purpose flour

100 g (very scant 2/3 cup) Whole Grain Rye Flour

1/2 tsp (4 g) fine sea salt

1/2 lb (2 sticks) cold unsalted butter, cut into cubes

About 80 ml (5 tbsp) ice-cold sparkling water


In a large mixing bowl, whisk together all-purpose flour, rye flour, and salt. Add butter cubes and use a pastry cutter, two forks, or your fingertips to mix the butter into the flour until it’s completely incorporated and crumbly (some pea-sized chunks, some lima bean-sized chunks, and some crumbs). Sprinkle sparkling water or beer over the butter-flour mixture, 1 tbsp at a time, mixing until the liquid is evenly incorporated. The finished dough should be slightly crumbly, but stick together when pressed.

Gather the dough together and fold it over on itself in the bowl a few times, just to bring it together. Split the dough in half, and form each half into a flat disc. Wrap the discs of dough tightly in plastic wrap.

Refrigerate the dough for at least 1 hour

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