My Favorite Pie Crust

 

My Favorite Pie Crust

Printable recipe

Adapted from Smitten Kitchen

 

Yield: One double or two single crust pies

 

Ingredients

2 1/2 cups (315 grams) all-purpose flour
1 Tablespoon (15 grams) granulated sugar
1 (5 grams) teaspoon table salt
1 cup (8 ounces) unsalted butter, very cold and cut into small cubes
1/2 - 3/4 cup buttermilk

 

Directions

In the bowl of your food processor, pulse the flour, sugar and salt to combine. Add butter cubes and pulse until only small pieces of butter remain, about the size of small peas.  Pour in buttermilk ( I usually start with 1/2 cup) and pulse until dough barely comes together.

Divide into two even discs and chill for at least 2 hours. Once chilled, roll out for desired use, I like to throw the rolled out dough back in the fridge for about 30 minutes after rolling to ensure it is thoroughly cold.  Bake as directed in your recipe.

© 2012 - 2013 Mostly Sweet & Sometimes Salty - All Rights Reserved.

Angel Food Cake

Angel Food Cake
Serves 10-12
Adapted from Cooks Illustrated
Printable recipe

1 cup (4oz) sifted cake flour
1 3/4 cup + 2 Tablespoons egg whites
1 1/2 cup sugar, divided
1 teaspoon cream of tartar
1/2 teaspoon table salt
1 Tablespoon vanilla extract

Preheat oven to 325°F. Adjust oven rack to lower middle position, have ready a 16 cup tube pan. Do not grease it as the cake needs to climb the sides/center to rise. Sift together your cake flour and 3/4 cup sugar, set aside. In the bowl of a stand mixer with whisk attachment, on low gently break up the egg whites then add salt and cream of tartar. Increase speed to medium and once soft billowy peaks start to form, slowly (very slowly!) pour in your remaining 3/4 cup sugar. Once all sugar has been added, continue beating until soft peaks have formed (make sure you do not get to stiff peaks as my cake fell when I did this previously). Add in vanilla extract and beat until incorporated. Remove bowl from the stand mixer and sift in your set aside flour/sugar mix. Sift on about 3 T at a time and gently fold into the whites, repeating until all your flour/sugar has been added. Carefully pour batter into your tube pan and smooth the top. Rap it on the counter a few times to dislodge any air bubbles that may have developed. Bake in the preheated oven for 55-65 minutes, checking towards the end to make sure it is not getting too dark. If it is, cover top with a piece of foil to slow down further browning. Cake is done once the top springs back when gently pressed and a skewer inserted comes out clean. Invert cake in it's pan to cool, about 2-3 hours. To remove, run a knife along the sides of the pan as close to the pan as possible to keep crust intact. Repeat with bottom and center tube, place bottom side up on serving dish.

© 2012 - 2013 Mostly Sweet & Sometimes Salty - All Rights Reserved.