Pie Crust

Ingredients:

2 1/2  c	flour
1/2  c	stone ground cornmeal
3  tbsp	sugar
1  tsp	kosher salt
8  oz	(2 sticks) unsalted butter, divided, diced
3  tbsp	apple juice concentrate
2  tbsp	cold water

Directions:

Heat oven to 400 degrees F.

In a food processor, combine flour, cornmeal, sugar, and salt. Pulse to combine. Place dry ingredients in a mixing bowl and put the bowl into the refrigerator. Remove 1/2 stick of butter from the refrigerator and allow it to come to room temperature. In a food processor, add the 1/2 stick of butter to the flour mixture. Pulse until the fat completely disappears. Add the remaining 1 1/2 sticks butter in separate batches. Pulse until flour mixture resembles the size of a pea.

Combine the apple juice concentrate and the cold water. Using a spray bottle, spritz the dough with the apple juice mixture while folding the mixture with a spatula. After about three tablespoons of the liquid, check the dough for consistency. It should hold together when compressed but remain relatively dry to the touch. If it does not bind, add a little more water. Remove from the processor and form the dough into a ball. Wrap the dough in wax paper or parchment paper and rest in refrigerator for 20 minutes.

Place dough on a floured piece of parchment and roll out to a 1/4-inch thick disk. Transfer to a baking sheet.

Cool in refrigerator for 20 minutes. Meanwhile, preheat it to 425 degrees F for 20 minutes before baking.

Remove pie crust from refrigerator, and fill with pastry weights (or loose beans or rice).
Bake for 8 - 10 minutes.
Reduce the oven heat to 350 degrees F, and bake for another 5 - 10 minutes.

Course: Desserts   |    Number of Servings: 8   |    Author: Alton Brown