Differences

This shows you the differences between two versions of the page.

--- blackberry_pie [2021/10/17 13:03] – [Baking] chris
+++ blackberry_pie [2021/11/14 14:54] (current) – [Crust] chris
@@ Line 29: / Line 29: @@
 ==== 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, about 3 pulses. Scrape down bowl and repeat with remaining sour cream mixture. Pinch dough with your fingers; if the dough feels dry and does not hold together, sprinkle 1 to 2 tablespoons extra ice water over the mixture and pulse until dough forms large clumps and no dry flour remains 3 to 5 pulses.
+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.