We follow the scientific method around here at BB&B – yeah that’s right – so I’m making two different pie crust recipes for a true taste test comparison.
It’s pie crust, people. Flour, butter and water. I refuse to believe this can really be that hard.
#1:
Martha Stewart, Smitten Kitchen and Simply Recipes all have the same recipe: a classic pate brisee. It seems to be the classic all-butter crust, and because I don’t want to use shortening (all-butter crusts just taste so much better and plus I feel like they have more pure ingredients, somehow) I’m going to test it.
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon table salt.
- 2 sticks (8 ounces or 1 cup) of very cold unsalted butter
- 8-10 tablespoons (8 tablespoons is a 1/2 cup) very cold water
#2:
I’m also going make essentially the same recipe, but with a touch of vanilla extract added to the water for flavor and with kosher salt rather than table and a lot of it. The vanilla could just end up making the flavor really weird, but I feel like if it’s just barely added, it might bring out the flavor of the butter. We’ll see if I’m right….
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons kosher salt.
- 2 sticks (8 ounces or 1 cup) of very cold unsalted butter
- 8-10 tablespoons (8 tablespoons is a 1/2 cup) very cold water – Measure 1 cup cold water and mix 1/4 teaspoon vanilla into it, then add the water/vanilla mixture to the dough by tablespoons
Side Note: Cooks Illustrated has essentially the same recipe as those above, but mixes the unusual ingredient of sour cream into the water. I’m not sure how I feel about that. Furthermore, their explanation says it was difficult to work with by hand, so they switched to the food processor. I’m so curious about the sour cream that I might have to try it anyway!
