– makes 1 double crust
40g egg yolks, from 2 large eggs
60g cream, cold
275g AP flour
225g butter, cold, cut in 1/2 inch cubes
I use this ultra rich pie crust for savory pies. It contains all the wonderful qualities of an all-butter crust, but with the tenderizing addition of more fat. The protein in the egg yolk coagulates when baked, adding a subtle strength to the dough that helps it stand up to the saucy part of savory pies. I prepare this dough entirely in the food processor, making it a snap to throw together. Because the liquid added is high in fat, there is less risk of tough gluten chains forming under the aggressive agitation of a food processor blade.
- Place the egg yolks and cream in a small bowl and whisk them together until evenly mixed. Transfer to the refrigerator for use later.
- Mix the Place the flour, salt, in a bowl and toss to combine. Transfer the bowl to the freezer for 30 minutes.
- When the flour mixture has chilled for 30 minutes, remove it from the freezer, and transfer it to the bowl of a food processor along with the butter. Pulse the food processor 10 times. Now, a pulse in the food processor is not a nervous jump in which you release the pulse button as quickly as you press it. A pulse is an intentional motion, lasting at lease one second, but not much longer. If you were waltzing with your food processor, you would hold the pulse button for the 1 and 2 count, releasing it on 3.
- After ten pulses, the butter should be broken down into nuggets ranging from the size of an M&M, to the size of Nerds.
- Remove the lid from the food processor and drizzle the reserved egg-cream mixture over the surface. Pulse the food processor a few more times, until the dough begins to clump together. Once the dough starte to clump together, pulse one more time to pull the moist clumps into a large mass.
- Once the dough has come together, turn it out onto a lightly floured surface and continue to use your hands to press the dough together. Divide it into two pieces, and shape each piece into a disk 1 inch thick. The more evenly you press the edges of the disk, the less likely they are to crack and split when you roll your dough. Wrap these disks in plastic wrap and let them rest in your refrigerator for a minimum of 2 hours before you roll your pie crusts. The crusts will keep in your refrigerator for up to 48 hours, and your freezer for two weeks.