Gwillimdale Cookbook (8.5 x 11 in) - Flipbook - Page 27
Ingredients
*Makes two discs. These can be used for one pot pie or you can make two by
using one disc on top for each pot pie.
2 sticks of cold butter diced into ¼” pieces (cut the butter first and then
place in the fridge while you prepare the other ingredients)
2 ½ cups all purpose flour, plus more for rolling out your dough
½ tablespoons of granulated sugar
½ teaspoon of salt
7-8 tablespoons of ice cold water (add ice cubes to water)
Directions
Dough:
1. Cube the butter into 1/4 inch pieces. Once they're cut, add them to a bowl
and place in the fridge while you prepare the other ingredients. The key to a
flaky crust is ensuring that your butter is really cold.
2. Place flour, sugar and salt into the bowl of a food processor and pulse a few
times to combine. If you are doing this by hand add all of the ingredients to a
bowl and mix.
3. Add cold diced butter and pulse the mixture until coarse crumbs form with
some pea-sized pieces then stop mixing. Mixture should remain dry and
powdery.
4. By hand, add the butter and squish it with your fingers so that the butter
becomes flattened. The mixture should be dry and powdery. Don't overwork
the butter.
5. Add 7-8 tbsp ice water and pulse until moist clumps or small balls form.
Press a piece of dough between your fingertips and if the dough sticks
together, you have added enough water. If not, add more water a teaspoon full
at a time.
6. Sprinkle a clean work surface with flour. Transfer the dough and gather the
dough into a ball. The dough should be shaggy. Don’t knead the dough. Cut the
dough in half and wrap with plastic wrap and refrigerate for 1 hour. The dough
will keep in the fridge for up to 3 days.
www.gwillimdalefarms.com
www.gwillimdalefarms.com
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