Freshly Milled Brioche-Style Pie Dough | Tender Whole Grain Crust скачать в хорошем качестве

Freshly Milled Brioche-Style Pie Dough | Tender Whole Grain Crust

Freshly Milled Brioche-Style Pie Dough This pie dough has a tender, enriched feel thanks to butter, a touch of sugar, and vinegar, while freshly milled soft white wheat keeps it flavorful and nourishing. It rolls beautifully and bakes up delicate, not heavy. Ingredients • 384 g freshly milled soft white wheat • 5 g Redmond Real Salt • 10 g pure cane sugar • 227 g cold butter, cubed • 1 tablespoon vinegar • 3 tablespoons very cold water, plus more if needed Instructions: Mill the flour: Mill soft white wheat just before mixing for best flavor and performance. Mix the dough: Add the flour, salt, and sugar to a food processor. Pulse briefly to combine. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add the vinegar and pulse once or twice to distribute. With the processor running in short pulses, add the cold water one tablespoon at a time until the dough forms pea-sized nuggets. The dough will look crumbly but should hold together when squeezed. Form and chill: Turn the dough out onto a clean countertop. Gently gather the crumbles into a cohesive ball without overworking. Use a dough scraper to divide the dough in half. Pat each half into a round disc. Wrap tightly and refrigerate for 30 minutes. Freeze one disc if only using one. Roll out: Place one chilled disc on a lightly floured pastry mat or marble board. Lightly flour the top and roll into a circle slightly larger than your pie dish. Transfer to the pie dish: Lay the rolling pin across the dough and gently roll the dough up onto it. Unroll over the pie dish. Press gently into the bottom and sides. Trim and crimp the edges as desired. Blind Baking Instructions: Preheat oven to 375°F. Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, or until the edges begin to set. Remove weights and parchment if continuing to bake per your pie recipe.