Archive for the ‘Pie Crust’ Category


4 ½ cups & 1 heaping tablespoon Maninis® Multiuso Multipurpose Flour Mix
1 tablespoon sugar
1 ½ teaspoon salt
2 cups chilled butter (4 sticks)
1 teaspoon vinegar
1 extra large egg
½ cup + 1 tablespoon ice cold water


Whisk the first three ingredients until well blended. Working quickly to prevent softening, cut chilled butter (straight from the refrigerator) into ¼ inch pieces. Add the butter to the dry ingredients. Using a pastry blender, pastry knife or two knives, chop the butter into pea-sized pieces. The easiest way to cut the butter mixture into pea-sized pieces is to dump your flour and 1/4 inch butter pieces onto a flat surface. If you don’t have a pastry blender or pastry knife, take two sharp-edged knifes (steak knives work well) holding them side by side in one hand with blades pointing down and chop the butter and flour mixture until the mixture resembles coarse crumbs with some pea-sized pieces.

Do not let the mixture soften and begin to clump; it must remain dry and powdery. In separate bowl, combine vinegar, egg and water. Drizzle wet ingredients over flour and butter mixture. Cut with the blade side of a rubber spatula until the mixture until it looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water; if they do not, drizzle 1 to 2 tablespoons of ice water over the top. Put flour on your hands and shape dough into a ball. Chill for at least one hour, preferably for several hours, or for up to 2 days before rolling.

Use a 10 inch pie plate. To bake the crust without a filling, preheat your oven to 450 degrees. After you have pricked the sides and bottom of the fluted crust with a fork to eliminate air pockets, bake the crust for 8-10 minutes or until light brown.

Recipe yields 3 – 10 inch crusts.


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Makes 6 servings


2 ½ cups MANINIS® Multiuso Multipurpose Flour Mix
1 teaspoon fine sea salt
1 teaspoon sugar
1 cup(2 sticks) chilled unsalted butter, cut into 1/2″ cubes

½ cup sugar
2 tablespoons cornstarch
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
Pinch of fine sea salt
2 ½ pounds Golden Delicious apples (about 5 large), peeled, halved, cored, cut into 1/4″-thick slices (about 7 cups)
2 tablespoons fresh lemon juice
1 large egg
2 tablespoons raw sugar
2 tablespoons pure maple syrup
Vanilla ice cream, vanilla gelato, or sweetened whipped cream


Place flour, salt, and sugar in a food processor; pulse to blend. Add butter; pulse just until coarse meal forms. Add 1/4 cup ice water; pulse until dough forms clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into a ball; flatten into a disk. Wrap dough in plastic and chill 1 hour. DO AHEAD: Crust can be made 1 day ahead. Keep chilled. Allow to stand at room temperature for 15 minutes to soften slightly before rolling out.

Preheat oven to 400°. Place a large sheet of parchment paper on a work surface. Roll out dough disk on parchment paper to 15″ round (some of dough will extend over edges of paper).

Whisk sugar, cornstarch, cinnamon, nutmeg, and salt in a large bowl. Add apples and lemon juice to bowl with sugar mixture; toss to coat apples evenly.

Transfer apples to crust, mounding in center and leaving a 3″ plain border. (Scrape out any juices from bowl and drizzle over apples. Fold crust edges up over outer edges of filling, crimping dough and folding and pleating as needed to fit. Slide crostata and parchment onto a large rimless baking sheet. Crack egg into a small bowl. Using a fork, beat egg just to blend. Brush crust edges with beaten egg, then sprinkle crust with raw sugar.

Place crostata in oven and bake until juices in center are thick and bubbling, about 1 hour. Let cool for 5 minutes. Run a long, thin knife or offset spatula around edges of crostata to loosen from paper and to prevent it from sticking to the paper. Transfer baking sheet with crostata to a wire rack. Brush apples generously with maple syrup. Let crostata cool.

Cut crostata into wedges. Place wedges on plates. Serve with ice cream, gelato, or whipped cream.

Adapted from recipes from Bon Appetite Magazine

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