Tuesday’s Taste Tempters
Posted: Tuesday, February 21, 2012 8:00 pm
The Messenger 02.21.12
Each Tuesday, The Messenger will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, associate editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by email at email@example.com.
Today’s recipe comes from the cookbook “The Mixer Bible, Second Edition” by Meredith Deeds and Carla Snyder (ISBN:0-7788-0203-5, $27.95/softcover).
(makes one 10-inch shell)
11⁄2 cups unbleached all-purpose flour
1⁄4 teaspoon salt
2⁄3 cup cold unsalted butter, cut into 1⁄4-inch pieces
1⁄3 cup ice water
Place flour, salt and butter in the mixer bowl. Attach the flat beater and mixer bowl to the mixer. Set to Speed 2 and mix for 30 seconds. Increase to Speed 4 and mix until only small lumps of butter remain.
Quickly add ice water and mix until dough comes together. Form dough into a disk, wrap in plastic wrap and refrigerate for about 30 minutes, or until chilled, to make it easier to roll out.
To roll pastry: Place dough on a lightly floured work surface and lightly dust the top with flour. Roll out gently but firmly, picking dough up after each roll and rotating it from 12 o’clock to 3 o’clock. (This keeps the dough from sticking and helps it stay round.) Add more flour to the work surface as necessary. When you have rolled dough to desired thickness (usually about 1⁄8-inch thick), fold it in half and then in half again to prevent it from tearing while in transit from the work surface to the pie plate. Trim edge to 1 inch beyond pie plate, fold under and flute or crimp edges. Use as directed in the recipe.
To freeze rolled dough: Wrap between sheets of parchment paper, place on a baking sheet and freeze for up to 6 weeks. To thaw, let stand at room temperature for about 30 minutes. It is ready to use when it becomes pliable and fits easily into the pie plate.