Authentic Baguettes at Home

January 4, 2015

People travel for different reasons. I usually travels with two main goals. (1) Appreciate the local culture by trying to meet and interact with regular people (i.e. those outside the main-stream tourist industry). And (2), eat as much of the local food as possible. While my first goal is nearly impossible in well-trodden Paris, my second goal is always the Parisian-equivilent of a home run. Paris is perhaps the worlds great culinary city (see here, here, here, here, here, and here).

Crusty, open texture

Crusty, open texture

I am not alone when I say that one of my favorite simple pleasures about Paris are the deliciously ubiquitous baguettes. Always warm and fresh; a Parisian treasure for just €1. Here is the US the baguettes are usually lacking in flavor or crusty texture, but if you are lucky they can sometimes be found. When this recipe first came out, I balked at the length, complexity and additional kitchen gadgets the recipe required (couche, flipping board, diastatic malt powder, and special lame). In the end, I didn’t buy any of the gadgets, but made the delicious baguettes over two-to-three days. They turned out amazing. 5-stars for flavor and texture.

On a side note: the second great city for bread is my home town of San Francisco, which has the best sour dough bread in the world. As is the case for many things in life, it wasn’t until I moved away that I came to appreciate San Francisco’s uniqueness in the world of bread (for a few details see harvesting wild yeast for sourdough). A few years ago, I bought a loaf of Sour Dough from Panera in New Jersey, but the loaf was soundly rejected by my boys.

Comments:

  1. The recipe calls for a flipping board, but Chris Kimball explains that you can just table a double layer of cardboard.
  2. The first 5 minutes of baking call for two inverted disposable pans. Because I didn’t have one long enough to cover the loaves, I cut the ends off both pans which allowed it to slide like an accordion.
  3. The optional diastatic malt powder called for in this recipe allows the crust to brown and become crispier.

Rating: 5-stars.
Cost: $2.
How much work? Medium.
How big of a mess? Medium.
Start: At least 2 days before baking. End time: 5 PM.

The original Cook’s Illustrated recipe is here. The recipe as I cooked it today is as follows:

1/4 cup whole-wheat flour (1-1/3 ounces)
3 cups King Arthur all-purpose flour (15 ounces)
1-1/2 teaspoon salt
1 teaspoon instant or rapid-rise yeast
1 teaspoon diastatic malt powder (optional)
1-1/2 cups water (12 ounces)
2 disposable aluminum roasting pans (16″x12″)

Day 1: Mix the dough, allow to rise and refrigerate. (2h15m)

  1. Add whole wheat flour to a fine-mesh strainer and sift into the bowl of a standing mixer; discarding the bran. Add the all-purpose flour, salt, instant yeast and malt powder too. With the standing mixer on low-speed, use the dough hook, add the water and mix for 5 to 7 minutes until dough forms. Empty dough into a large bowl that has been lightly sprayed with non-stick vegetable spray. Cover with plastic wrap and allow to stand at room temperature for 30 minutes.
  2. Fold the dough over onto itself; pick up the edge of the dough with your fingertips and gently lift it towards the center of the bowl; turn bowl 45 degrees and fold again; repeating a total of 8 folds. Again, cover with plastic wrap and allow to rise for 30 minutes.
  3. Repeat folding and rising 3 more times. Immediately after the fourth set of folds, cover the dough and refrigerate for a minimum of 24 hours, but up to 72 hours.

Day 2: Shape and Bake the loaves in two batches ( per batch)

  1. Lightly flour a counter and empty dough without deflating. Carefully pat into 8″-square, and cut in half. Refrigerate the other half of the dough which can be shaped and baked anytime within the 72-hour time frame.
  2. Cut dough in half again, leaving you with two 2″x2″ squares. Move to a lightly floured rimmed baking sheet and loosely cover with plastic wrap; allowing to rise for 45 minutes.
  3. Roll out each of the two pieces of dough into a 3″x4″-long cylinder. Return to the floured baking sheet, cover again with plastic wrap and allow to rise for 30 minutes.
  4. On a second baking sheet, lightly spray with water the underside of a couche or piece of parchment. Dust the top with flour.
  5. Return the dough to a lightly floured counter and gently press one of the pieces into a 6″x4″ rectangle. Fold 1-inch over to form a 6″x3″ rectangle, then fold the other 1-inch edge over to form a 6″x2″ rectangle, and gently stretch into an 8″x2″ rectangle.
  6. Fold dough in half again, lengthwise, and use your thumb to form a crease along the center of the dough, as you work your way folding over the length of the loaf, using the heel of your hand to reinforce the seal (without pressing down on the loaf).
  7. Cup your hands gently over the center of the dough and roll it gently to tighten the dough (t should form a doggy-bone shape, i.e. wider at the ends).  Continue to gently work the dough, beginning in the center, rolling and stretching, and working towards the ends, until the dough measures 15″ long and about 1-1/2″ wide. Roll the ends between the palms of your hands to form sharp points.
  8. Move loaf with the seam-side upwards onto the couche or parchment prepared in Step 4. Pleat the couche on both sides of the loaf which will gently help the loaf maintain its shape. Loosely cover with large, unscented plastic garbage bag.
  9. Repeat Steps 5 though 8 with the second piece of dough, then move the loaves inside the large trash bag and fold top over onto itself to close. Allow to rise for 45 to 60 minutes, until it has doubled in size. You should be able to gently poke and the dough will slightly spring back.
  10. Meanwhile, set a rack to the middle of your oven, put a baking stone or overturned sheet pan, and begin pre-heating to 500-degrees. Also line a pizza peel with 16″x12″ piece of parchment paper, so that the long edge is perpendicular to handle.
  11. Remove and dough from bag and pull the ends of the couche to flatten (ie, removing the pleats). Use a flipping board to roll so that it is seem side down, and tilt/flip the loaf on top of the flipping board. Move to parchment lines pizza peal with the seem-side down; about 2″ from the edge of parchment. You can use the flipping board to straighten the loaf. Repeat with the second loaf, leaving at least 3″ between the two loaves.
  12. Use the lame to make a series of three 4″-long, 1/2″-deep slashed at a 30-degree angle across the length of the loaf. The slashes should slightly overlap. Repeat the slashing on the second loaf.
  13. Use Pizza peel to move loaves and parchment onto baking stone. Use the inverted disposable pans to cover loaves and bake for 5 minutes. Then carefully remove the plans a continue baking for 10 to 15 minutes longer; rotating the loaves/parchment half way through baking. The loaves will be done when they are evenly browned.
  14. Allow to cool on a rack for at least 20 minutes, but be sure to consume within 4 hours. I was able to extend their freshness by a few hours by putting them in a plastic bag after 2 hours of cooling.

Happy New Year 2015!

January 1, 2015
Welcoming in the New Year at midnight

Welcoming in the New Year at midnight

Overall, I begin 2015 on a much sounder footing that I did 2014. While 2014 was generally a fantastic year, the year ushered in many changes; some good, some not-so-good. In the Kitchen, it was a nice year filled with new recipes, I was somewhat surprised that 2014 included only one five-star meal. My top 10 recipes from 2014 are:

  1. Garlic-Lime Grilled Pork Tenderloin Steaks, 5-stars.
  2. Valentine’s Day Truffles
  3. Boeuf à la mode, 4-1/2 stars.
  4. Coq au Vin, 4-1/2 stars.
  5. Carne Asada, 4-1/2 stars.
  6. Sesame-Crusted Salmon with Lime and Coriander, 4-1/2 stars.
  7. Pernil, 4-1/2 stars.
  8. Julia Child’s Deconstructed Turkey, 4-1/2 stars.
  9. Lobster Rolls
  10. Coffee Latin Flan, 4-1/2 stars.

2015 begins the first year in the life of my nearly 14-year-old son that we, as a country, are not openly at war in Afghanistan. The last open wound from 9/11 can finally begin to heal. While not exactly the same things as peace; I sincerely hope that this lack of war turns into the first step towards a greater, and long-lasting peace. That the obvious tensions, both here and abroad, can be overcome, and that such peace be will allowed to take hold around the world.

Here are past year’s best recipes.


Pommes Anna

December 31, 2014

I made these decorative potatoes as part of my wonderful holiday meal. While they look beautiful, a quick glance at the ingredient list reveals that they are just a prettier version of plain, old potatoes. No surprises whatsoever. The slow-cooking in the skillet on the stove-top gives them a nice crust. The carmelization adds nice flavor. 3-1/2 stars, the texture of my top layer was a little over-done. Next time I will reduce the stove-top cooking to 25-minutes.

Beautiful dish, but really just regular potatoes.

Beautiful dish, but really just regular potatoes.

Chris Kimball warns against slicing the potatoes until you are ready to start assembling. I’m not sure what the consequences are, but thought that it was important to pass along. I had contemplating to peel and slice them ahead of time to save time on the day of my massive meal.

Rating: 3-1/2 stars.
Cost: $2.50.
How much work? Low.
How big of a mess? Low/Medium.
Start time: 4:45 PM. End time: 5 PM.

The original Cook’s Illustrated recipe is here. The recipe as I cooked it today is as follows:

3-lbs russet potatoes (you can also use Yukon Gold or white potatoes)
5 tablespoons unsalted butter
1/4 cup vegetable or peanut oil
Salt and ground black pepper

  1. Use a vegetable peeler to peel your potatoes. Also melt the 5 tablespoons of butter; either in the microwave or in a 10″ non-stick skillet (wipes and used again in Step 3). Set a rack to the lower-middle of your oven and pre-heat to 450-degrees.
  2. Use the slicing attachment on your food processor to slice your potatoes into 1/16″-to-1/8″-thick slices. Empty into a large bowl with melted butter, and use your hands to toss until potatoes are evenly coated.
  3. Add 1/4 cup vegetable oil to a clean, 10″ heavy-bottomed, non-stick, oven-proof skillet. Swirl to evenly coat the skillet. Set a kitchen timer of 30 minutes, and put the skillet over medium-low burner.
  4. Use the nicest slices to form the bottom layer. Start arranging by placing one slice on center the skillet. Continue by overlapping more slices in a circle around the center slice. Continue to form the next outer circle of overlapping slices. Your first layer should consist of 3 or 4 rows of overlapping potatoes until the entire bottom of the skillet is covered with potatoes. Evenly sprinkle each layer with a scant 1/4 teaspoon salt and pinch of ground black pepper.
  5. Arrange the second layer of potatoes by working in the opposite direction of the first layer; evenly sprinkling each layer with a scant 1/4 teaspoon salt and pinch of ground black pepper. Continue repeating the layering of potatoes, switching directions with each layer, and sprinkling with salt and pepper, until you have used all the potato slices. You can piece together broken or uneven slices to form a single piece. When you are done, the potatoes will mound in the center of the skillet.
  6. Continue cooking until the 30-minute timer you set in Step 3 has beeped (if you are unsure about the correct setting of medium-low, check after 25 minutes. Use the bottom of a 9″ cake pan to press down firmly to compact the potatoes. Use a lid to cover the skillet and bake in oven for 15 minutes. Uncover and continue to bake for 10 more minutes. Test the doneness of potatoes using a paring knife.
  7. Line a rimless cookie sheet (or the bottom side of a sheet pan) with aluminum foil, and lightly spray with non-stick cooking spray.
  8. Hold potatoes in place using the back of the cake pan, titling skillet, drain off and discard any excess oil.
  9. Put foil-lined sheet on top of skillet, wearing oven mitts, flip over and remove skillet. Carefully slide potatoes into serving platter. Serve by cutting into wedges.

French Apple Tart

December 29, 2014

For me, holiday meals usually involve pulling out all the stops. Usually a week’s worth of planning and cooking. And so it was that I came to make this beautiful Apple Tart for Christmas, one of the most visually stunning desserts that I have ever made. The crust had 10 tablespoons of butter (so it’s got to be good). The tart used 5-pounds of apples, so it was destined to be filled with apple flavor. Inexplicably, against everything my eyes were telling me, I simply didn’t like the tart. Just 2-stars.

Looks like a work of art.

Looks like a work of art.

At first, I thought that the desserts downfall primarily lay in the high visual expectations, coupled with the unpopular applesauce-like consistency of the puree used to hold the slices in place. All of my guests complained about the “applesauce”. But as I more closely examined the recipe I noticed a few ingredients were not part of the recipe. Most notably: sugar. While billed as a “tart”, its did not have any relief of the tartness of the green apples.

Rating: 2-star.
Cost: $12.
How much work? Medium.
How big of a mess? Medium.
Start time: 10:00 AM. End time: 12 PM.

The original Cook’s Illustrated recipe is here. The recipe as I cooked it today is as follows:

Crust Ingredients:
1-1/3 cups all-purpose flour (6 2/3 ounces)
5 tablespoons sugar (2 1/4 ounces)
1/2 teaspoon salt
10 tablespoons unsalted butter, melted

  1. Put butter in a small sauce over low heat and allow to slowly melt; about 5 minutes. Also, set an oven rack to lowest position and another rack 5″-to-6″ from broiler element. Pre-heat the oven to 350 degrees.
  2. Whisk together the flour, sugar, and salt together in a medium bowl.
  3. Add melted butter and stir with stiff rubber spatula or wooden spoon until a dough forms.
  4. Using your hands, press two-thirds of dough into bottom of 9-inch tart pan with removable bottom. Press remaining dough into fluted sides of pan.
  5. Press and smooth dough with your hands to even thickness.
  6. Place pan on wire rack set in rimmed baking sheet and bake on lowest rack, until crust is deep golden brown and firm to touch, 30 to 35 minutes, rotating pan halfway through baking. Set aside until ready to fill.

10 Golden Delicious apples (8 ounces each)
3 Tablespoons unsalted butter
1 Tablespoon water
1/2 cup apricot preserves
1/4 teaspoon salt

  1. Peel and core 5 apples (remaining 5 will be used later). Cut lengthwise into quarters and cut each quarter lengthwise into 4 slices.
  2. Set 12″ skillet over medium heat and melt 1 tablespoon butter.
  3. Add apple slices and 1 Tablespoon water and toss to combine. Cover and cook, stirring occasionally, until apples begin to turn translucent and are slightly pliable, 3 to 5 minutes.
  4. Meanwhile, microwave apricot preserves for 30 seconds until they become fluid. Strain preserves through a fine-mesh strainer reserving the solids. Set aside 3 tablespoons of the strained preserves for brushing tart (most will be used for making the applesauce).
  5. Transfer apples to large plate, spread into single layer, and set aside to cool. Do not clean out the skillet.
  6. Peel and core the remaining 5 apples and slice into 1/2″-thick wedges. Melt 2 tablespoons butter in skillet over medium burner. Add the strained preserve, apricot solids, apple wedges and 1/4 teaspoon salt. Cover with lid and cook for 10 minutes; stirring a few times until the apples become very soft.
  7. Use a potato masher to mash into a puree and continue to cook for another 5 minutes until it has reduced to 2 cups.
  8. Put puree into baked tart shell and smooth. Select 5 or 6 of the thinnest sauteed apples to use in the center.
  9. Start at the outer edge of the tart, arrange slices in concentric circles, offsetting each circle so that the slices don’t line up. It will create the flower-like pattern. Use the thin, reserved slices to fit into the center.
  10. Bake at350 degrees for 30 minutes (still on the wire rack in sheet pan).
  11. Remove from oven and pre-heat broiler. Water the 3 tablespoons of preserve from Step 4 in microwave for 20 seconds. Evenly brust over the entire surfact of the apples, but avoiding the crust.
  12. Broil for 1 to 4 minutes until the apples are attractively browned. Allow tart to cool for 1-1/2 hours before removing from tart pan and serving.

Boeuf à la mode

December 27, 2014

Seldom does a big dinner work out so perfectly as did my luxurious Christmas diner (see the full menu here). Everything came together within 15 minutes of the estimated 5pm dinner time; a bit of a Christmas miracle given that there were 5 new recipes that I had never prepared before. The absolute star of the show was this french-style pot roast; Boeuf à la mode. It was just as delicious as a traditional French stew, but has the physical slices that I feel are an important element for a Christmas dinner; especially given that the menu already included onion soup. The flavors were deep and rich; but it was missing a slight something to brighten up the dish. 4-1/2 stars. A wonderfully unique Christmas dinner. A home run.

Beautifully beef roast with delicious sauce and vegetables

Beautifully beef roast with delicious sauce and vegetables

According to Chris Kimball, this recipe traditionally requires a 48-hour marinade, and boils pig and calf hooves to thicken the consistency of the sauce. This recipe breaks the chuck roast into two smaller roasts, so that some of the extra fat can be cut away. The two smaller roasts are then tied up to prevent them from disintegrating. And instead of hooves; unflavored powdered gelatin is an easy substitution.

Comments:

  1. My roast had to come apart into 3 pieces; because of the natural fat lines. I folded and tied the roasts together to form two uniform roasts.
  2. The only frozen pearl onions I have found are made by Birds-eye; a 14.4 ounce bag. Do not confuse them for the smaller box, which includes a “cream sauce”.
  3. If you want to prepare the dish in advance, follow the recipe through step 14, skipping the step of softening and adding the gelatin. Place the meat back into the reduced sauce, allow it to cool to room temperature, cover and refrigerate for up to 2 days. To serve, slice the beef and arrange in a 13″x 9″ Pyrex baking dish. Bring the sauce up to a simmer and stir in the gelatin until completely dissolved. Pour the warm sauce over the meat, covering it with foil. Bake at 350-degree for 30 minutes until it’s warned through.
  4. Chris Kimball recommend serving with boiled potatoes, buttered noodles, or steamed rice. I served it with Pommes Anna.

Rating: 4-1/2 stars.
Cost: $40.
How much work? Medium/High.
How big of a mess? Medium.
Start time: 11:30 AM. End time: 5 PM.

The original Cook’s Illustrated recipe is here. The recipe as I cooked it today is as follows:

1 boneless beef chuck (4-to-5 lbs)
2 teaspoons kosher salt
1 bottle red wine (Côtes du Rhône or Pinot Noir)
10 sprigs fresh parsley leaves
2 sprigs fresh thyme
2 bay leaves
1-1/2 teaspoons ground black pepper
4 ounces thick cut bacon.
1 medium onion, finely chopped
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon unbleached all-purpose flour
2 cups beef broth
4 medium carrots, peeled and cut on bias into 1 1/2-inch pieces
2 cups frozen pearl onions
3 tablespoons unsalted butter
2 teaspoons sugar
1/2 cup water, plus 1/4 cup cold water to bloom gelatin
10 ounces white mushrooms
Table salt
1 tablespoon unflavored gelatin (powdered)
2 tablespoons minced fresh parsley leaves

  1. Pull apart the roast into 2 pieces and trim away fat. Season meat with 2 teaspoons kosher salt. Set on wire rack over a rimmed baking sheet, and allow to stand for 1 hour at room temperature.
  2. With 15 minutes to go, set a large sauce pan over medium-high burner and simmer the bottle of wine until it has reduced to 2 cups. Also tie your parsley sprigs and thyme sprigs together into a bundle using kitchen twine.
  3. Use paper towels to dry the beef and generously sprinkle with 1-1/2 teaspoons of ground pepper. Use 3 to 4 pieces of kitchen twine around each roast to prevent it from falling apart during the long cooking time.
  4. Set a rack to the lower-middle of your oven and pre-heat to 300-degrees.
  5. Cut bacon crosswise into 1/4″-wide match-sticks. Set a large Dutch oven over medium-high burner and cook bacon for 7 to 8 minutes until crispy. Remove bacon to a plate lines with paper-towels and reserve until Step 7.
  6. Empty and discard all but 2 tablespoons of bacon fat; and return pot to medium-high burner. When the fat begins to smoke, brown the roasts on all four sides for a total of 8 to 10 minutes. While the beef browns, finely chop your onion. Remove beef to large plate and set aside.
  7. Turn down burner to medium, add chopped onions to pot and allow to soften for 2 to 4 minutes; using the moisture the onions give off to begin to de-glaze the pot. Add mined garlic, flour, and crispy bacon from Step 5. After 30 seconds add the reduced wine, 2 cups beef broth, the herb bundle and bay leaves. Use a wooden spoon to scrape up the brown bits stuck to the bottom of the pan.
  8. Add browned roasts (and any accumulated juices) back to the pot. Bring up to a simmer over high burner, then put a large piece of aluminum foil over the pot and cover with lid.
  9. Bake for 2-1/2 to 3 hours until a fork easily slips into the meat. Use tongs to turn beef every hour, and add carrots to the pot after 2 hours.
  10. About the time you add the carrots, Put a large skillet over medium-high burner. Add pearl onions, butter, sugar, and 1/2 cup water, Bring up to a boil, then cover and reduce burner to medium. Cook for 6 to 8 minutes until the onions are tender, then uncover and increase burner to medium-high and cook for 3 to 4 minutes until the liquid completely evaporates.
  11. While the pearl onions cook, wipe your mushrooms clean, trim away and discard the stems. Cut small mushrooms in half, and large mushrooms into quarters. After liquid evaporates and mushrooms and 1/4 teaspoon table salt. Continue cooking for 8 to 12 minutes until everything becomes browned and glazed. As the beef is ready to come out of the pot (in step 13) use a little of the braising liquid to de-glaze the skillet.
  12. Separately, place 1/4 cup cold water in small bowl and sprinkle gelatin on top to allow it to soften.
  13. Remove beef to cutting board, tent with aluminum foil. Allow braising liquid to settle for 5 minutes, then skim and fat off the surface. Fish out and discard herb bundle and bay leaves.
  14. Add in onion-mushroom and bring up to a simmer over medium-high burner. Reduce for 20 to 30 minutes until it measures 3-1/4 cups. Taste sauce and adjust salt and pepper according to your taste. Stir in softened gelatin.
  15. Remove and discard kitchen twice. Carve into 1/2″-thick slices, serve slices with vegetables along side, sprinkled with minced parsley and sauce poured on-top of meat.

Christmas Menu

December 25, 2014

Growing the main course of my Christmas dinners was always turkey, but later in life I felt that its was a repetitive waste; given Thanksgiving was less than a month ago. Since becoming a father I have tried to give my kids much richer culinary traditions. I hope whatever traditions you have in your home, that everyone has a very Merry Christmas, surrounded by people they love. The food is, after all, just icing on the cake.

Merry Christmas

Merry Christmas

This year the Christmas menu has a bit of a French flair. As I publish the results in the upcoming week, I will update these links from Chris Kimball’s original recipes to point to my results.

Baguette. This simple requires a few things that I don’t have, like a special canvas, lame as diastatic malt powder. I will make do without.
Onion Soup. 5 hours in the making, but delicious and I was able to make it two days ago.
Blanched Green Beans with Rosemary-Thyme Aioli.
Pommes Anna. Beautifully decorative potato cake.
Boeuf à la mode. A French beef roast
Apple Tart. A beautiful rendition on an American Pie. A work of art.

 


Foolproof Single Crust Pie Dough

December 19, 2014

Pie dough is one of those things that seem so easy; throw a few ingredients together and your done. But getting it into a workable consistency often requires too much water (which will make the dough tough). This recipe uses vodka to solve that problem, as the alcohol will not form gluten and will evaporate during cooking. Of course it is also important to keep everything well chilled and to not overwork the dough. For me the most important this is to have a bench scraper; a chef’s knife just won’t do the job properly (in step 7). If you need two pie crusts see this recipe here. Overall, a very successful pie dough. 4-stars.

Final dough was looked and tasted beautiful

Final dough was looked and tasted beautiful

Issues:

  1. My pie plate was extra large, so I didn’t get those classic fluted edges.
  2. Again, I would strongly recommend a bench scraper. My pie doughs were consistent failures until I bought a bench scraper.

Rating: 4-star.
Cost: $1.
How much work? Medium.
How big of a mess? Medium.
Start time: 9:30 AM. End time: 12 PM.

The original Cook’s Illustrated recipe is here. The recipe as I cooked it today is as follows:

6 Tablespoons cold unsalted butter (3/4 stick)
1/4 cup solid vegetable shortening
2 Tablespoons vodka
2 Tablespoons cold water
1-1/4 cups unbleached all-purpose flour (6-1/4 ounces)
1/2 teaspoon table salt
1 Tablespoon sugar

  1. Cut butter into 1/4″-slices, put butter and 1/4-cup solid vegetable shortening in freezer. Combine  2 tablespoons vodka and 2 tablespoons cold water; allow to chill for 20 minutes.
  2. Add 3/4 cups flour (3-3/4 ounces), 1/2 teaspoon salt, and sugar into food processor; give it 2 one-second pulses until combined.
  3. Cut vegetable shortening into 2 pieces. Add shortening and chilled butter to food processor. Process for 10 seconds; dough will resemble cottage cheese curds, and a few very small pieces of butter will remain. Just make sure that all the flour is coated.
  4. Use a rubber spatula to scrape down the sides/bottom of the food processor (leaving dough evenly distributed in food processor). Add final 1/2-cup flour and quickly pulse 4 to 6 times.
  5. Empty into a medium bowl, and evenly sprinkle with chilled vodka/water from step 1. Using a rubber spatula, mix with a folding motion, pressing down on dough until it sticks together (and is slightly tacky). Flatten into a 4″-disk, wrap in plastic wrap and refrigerator for a minimum of 45-minutes (or up to 2 days).
  6. Set a rack to the lowest position in your oven, and set a rimmed baking sheet on the rack. Pre-heat oven to 425-degrees.
  7. Generously flour a work surface with up to 1/4-cup of flour. Roll out dough into a 12″ circle (should be an even 1/8″-thick. As you roll out the dough, use a bench scraper to ensure that it isn’t sticking to the board, tossing some loose flour underneath as you roll out the dough.
  8. Lift up the dough by very loosely rolling it around your rolling pin, and unroll it into position into the pie plate; leaving a 1″-overhang all around. Ease the dough down into place by gently lifting the edge of the dough and setting/pressing into the bottom of the pie plate. Leave the overhanging dough in plate and refrigerate for 30 minutes until the dough becomes firm.
  9. Trim away any dough that is more than 1/2″ beyond the lip of the plate. Fold overhanging dough under itself (doubling the thickness of the top crust) so that it is flush with the edge of the pie plate. You can either flute the dough (which is prettier) or use the tines of a fork to flatten onto the rim of the pie plate. Refrigerate for another 15 minutes.
  10. Line the crust with aluminum foil and fill with pie weights (or pennies). Bake at 425-degrees on lowest shelf for 15 minutes.
  11. Remove foil and pie weights, rotate plate 180-degrees and bake for 5 to 10 minutes more until the crust is golden brown.
Chris Kimball says to use pennies when lacking pie weights.

Chris Kimball says to use pennies when lacking pie weights.


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