Parmesan Rosemary Pie Crust

Wednesday October 10, 2012


Elemental Custard

Well - I survived Thanksgiving! And it was delicious. The best part about holidays when we have turkey is making turkey pot pie with the leftovers! YUM! I almost like it better than the actual turkey dinner. You can't actually make a bad pie with all the leftovers- just add stuffing, turkey and potatoes (and throw in some gravy for good measure).

But that's not why I am posting this. I have posted about turkey pot pie before. This my friends, is all about the crust. My gosh. The crust. It is amazing.

Pie crust was always my least favourite part of pies. No longer.

Elemental Custard

The parmesan and rosemary make this SO flavourful and delicious, I even made some cut out crackers with the leftover dough. I inhaled them in about 2 seconds.

Try it. You'll love it.

Recipe: Parmesan Rosemary Pie Crust

Serves ~6

Ingredients:
2 cups flour
3/4 cup chilled butter cubed
~1/3 cup ice water
1/2 tsp salt
1/2 cup grated parmesan
3 tbsp chopped fresh or dried rosemary
1 egg - whisked for an egg wash
course salt for topping

Notes:
Makes enough for a double crust. For a single crust, 1/2 the recipe.

Filling:
Fill with your favourite savory pie filling OR try out some turkey or chicken pot pies

Method:

In food processor, combine flour, salt, parmesan, rosemary and butter in a large bowl.

By Hand: In a large bowl- pinch the butter between your fingers into the flour until it is flattened into small pieces. Add the water to the mixture and combine until incorporated into a dough.

Food Processor: In the bowl of a food processor- pulse a few times until the butter is the size of small peas. Add water while processor is on until the dough just starts to hold together. You may need less than 1/3 of a cup so just add until the mixture begins to adhere. The mixture should be like sand and when you squish it together, it should hold.

Dump out the contents on a lightly floured surface, or on parchment paper or a silpat (silicone mat). Separate the dough into 2 disks. Wrap in plastic wrap and place in fridge for 30 min.

Roll out one round of dough for the bottom crust ~1/8th inch thick (or as thin or as thick as you want!). Place in a 9-inch pie dish. Fill and roll out the top piece for the top of the pie. Crimp the dough sides decoratively and pierce steam vents in the top of the pie.

Roll out one until circular and 1/8 inch-thick. Carefully place into ~9 inch pie plate. Trim edges until flush with the edges of pie plate.

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