Pie crust recipe 12 cup butter to grams

This recipe makes enough dough for just one 23 cm (9 inch) covered cake. In case your cake only needs a bottom crust, use half this recipe. Note: for the best results, result in the full recipe. If perhaps just one crust is needed, result in the full recipe and freeze half later on.

As opposed to bread. cake crust along with other pastries ought to be made in a manner that minimizes the introduction of gluten. When the water continues to be added, the dough ought to be labored less than possible, to reduce toughness within the finished crust.

• 310 grams (2 1/2 cups) flour
• 6 grams (1 teaspoon) salt
• 4 grams (1 teaspoon) sugar (optional)
• 225 grams (1 cup cold) butter
• 95 ml (1/3 cup plus 1 Tablespoon) cold water

1. Whisk flour, salt and sugar together inside a deep bowl.
2. Cut the butter into small pieces and increase the flour mixture.
3. Utilizing a pastry blender or two butter knives, cut the butter in to the flour before the butter is within small pea-sized pieces.
4. Add cold water cut water in to the flour-butter mixture using the fringe of a rubber spatula until it's evenly moistened and can hold together when pressed.
5. Make up the dough right into a ball together with your hands, kneading in almost any loose flour. Do this as rapidly as you possibly can to prevent melting the butter within the dough.
6. Chill the dough for 10-twenty minutes.
7. Cut the dough evenly in two.
8. On the gently floured board, roll each half out until it'll cover a 20 cm (9 inch) cake dish, about 2 cm (3/4" inch) overhang.

• crust in cake dish

  To create a Covered Cake Edit

  1. Lay the underside crust within the cake dish, making certain there are no gaps between your crust and the foot of the dish.
  2. Fill the crust using the cake filling.
  3. Put the top crust on the top, departing equal overhang on every side.
  4. Cut the overhang to around 2 cm (3/4" inch) all over the cake.
  5. Working round the cake, contain the top and bottom crust overhangs together and tuck the combined overhang in to the cake dish behind the underside crust.
  6. Using the index finger and thumb of every hands, pinch the ridge created through the tuck right into a decorative edge, or press this ridge having a fork.
  7. Brush the top cake with milk, and sprinkle with sugar.
  8. Cut vents within the top crust to ensure that steam can escape.
  9. For any fruit cake, bake around the lower-middle rack of the oven at 220 °C (425 degress F) for half an hour to create the crust, then at 180 °C (350 degreess F) for half an hour to prepare the filling.

  Note: When baking two pies at the same time, rotate the pies 180 levels at fifteen minutes and forty-five minutes to guarantee the crust doesn't burn because of its closeness towards the oven walls.

  crust full of fruit