Differences
This shows you the differences between two versions of the page.
| Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
| blackberry_pie [2021/10/17 10:16] – chris | blackberry_pie [2021/11/14 14:54] (current) – [Crust] chris | ||
|---|---|---|---|
| Line 29: | Line 29: | ||
| ==== Crust ==== | ==== Crust ==== | ||
| - | Mix ice water and sour cream in a bowl. Process flour, sugar, and salt in a food processor until combined, about 5 seconds. Scatter butter over top and pulse until butter is the size of large peas, about 10 pulses. | + | Mix ice water and sour cream in a bowl. Process flour, sugar, and salt in a food processor until combined, about 5 seconds. Scatter butter over top and pulse until butter is the size of large peas, 10 pulses. |
| - | Pour half of the sour cream mixture into the bowl with flour mixture and pulse until incorporated, | + | Pour sour cream mixture into the flour mixture and pulse 10 times. |
| - | Transfer dough to a lightly floured counter. Divide dough in half and form each half into a 4-inch disk. Wrap disks tightly in plastic wrap and refrigerate for 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let the dough thaw completely on the counter before rolling.) | + | Transfer dough to a tea towel and shape into a ball. Divide dough in half and form each half into a 4-inch disk. Wrap disks tightly in plastic wrap and refrigerate for 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let the dough thaw completely on the counter before rolling.) |
| Each dough should be ~350g. | Each dough should be ~350g. | ||
| Line 51: | Line 51: | ||
| Bake 375f for 75min. | Bake 375f for 75min. | ||
| - | Pie Crust Cookie: | + | Pie Crust Cookie: |
| ===== Notes ===== | ===== Notes ===== | ||