7:50: Pumpkin and pecan pie dough in the fridge; graham cracker crusts in the pans! Go Team Efficient!
"Yeah, especially high-fat European butter." --Biscuit
7:44 "Hear that? You just HEARD pie happen."
7:32: Food processor rules. I cannot do math.
7:04: We begin the important underpinnings of our sweet and delightful treats: the crusts. Biscuit's on your pate brisee, I'm pulverizing graham crackers. I get to play with Biscuit's 10-cup food processor; I fully expect to be unseated by its RAW POWER.
Graham Cracker Crust
10 Graham crackers
1 1/4c pecans
6 tbsp unsalted butter, melted
- Pulverize the first three ingredients in your food processor until you have fine crumbs
- Mix the butter in until it becomes slightly sticky.
- Press into desired pans, lightly buttered
Butter Pie Crust Dough
For a double-crust pie, double the ingredients, divide the dough in half, and form two disks.
1 1/4 cups all purpose flour
1/2 tablespoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; use a higher fat content European-style butter like Plugra for wildly-enhanced flakiness
3 tablespoons (or more) ice water
Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until coarse meal forms. Add 3 tablespoons water. Using on/off turns, blend just until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)
Makes one 9-inch crust.
Apologies for our terseness, but we've got some shit to do. I'm sure you understand. ;)