Not sure about how this recipe is going to work. I have my fingers crossed.
1/3 cup unsalted butter
4 Tbs water
1 1/2 cups all-purpose flour
1 Tbs sugar
1/4 tsp salt
Melt butter in the microwave [or brown the butter in a sauce pan]. Let cool slightly. Add water.
In a large bowl, whisk together flour, sugar, and salt. Make a well in the dry ingredients and pour in butter & water mixture. Mix together but do not over mix. If the dough seems dry, add a little extra water, but do that judicially.
Dump dough into a 9-inch glass pie plate and press until an even layer over bottom and sides of the plate.
Dough can be pre-baked at 350 degrees until golden brown, about 30 minutes, for a no bake filling.
Or in my case refrigerate for 30 minutes and fill with America’s Test Kitchen’s recipe for Old-Fashioned Pecan Pie.
I have found that having experience in clay, which I have in spades, makes making pastry a lot easier. It really is, pretty much, the same thing. You just have to get a feel for it and trust your hands but not necessarily your eyes. And the more often you do it, making pastry dough, the easier it gets.
Source: Baking Bites
Well, for all the finger crossing this crust just did not work. And I am not entirely sure why. This is going to bother me for a while, but I will get to the bottom of it. I think David Lebowitz and version of a French press in pie crust that I will give a shot next time. It is all just science after all. Or something like it. Or maybe it just simply is baking and trying new things that sometime work and sometimes do not.