Wednesday, November 11, 2009
Whenever I make pies I look forward to the bits of extra pastry left over from trimming the edge of the pie crust or the dough scraps from when you cut out tartlette rounds. I can't stand to throw food out, so I coat them with cinnamon-sugar and bake them on a cookie sheet until golden brown. They come out buttery and crisp and are perfect to nibble on while waiting for your pie to be done baking.
Today I was in the mood for a sweet baked treat but didn't feel motivated enough to measure out a bunch of ingredients (and do the accompanying dishes afterwards). I was happy to find a plastic-wrapped ball of pie dough in my fridge I had made a few days ago. Whwnever I make pie crust, I always make extra and either freeze or refrigerate it because you never know when you might need a quick crust (like today!)
In the time it took to preheat the oven (to 425F), I had rolled the dough (1/4" thick), cut it into little (1/2" x 3") sticks and sprinkled them with cinnamon sugar (1/3 cup sugar and 1 tsp cinnamon). After baking for 10-15 mins they were ready. Super-easy and almost no dishes!
You could do this with any pie dough but here's the one I used: my favorite all-butter dough from Gourmet. No icky shortening here! An all-butter pastry dough is a little less flaky than a dough made with a blend of butter and shortening, but you’ll love the end result — the taste of butter really comes through - mmm-marvelous!
1 - 9" Single Crust | Gourmet, Sept/09
1 1/4 cups all-purpose flour
1/2 cup cold unsalted butter
1/4 teaspoon salt
3 to 5 tablespoons ice water
1. Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender just until most of mixture resembles coarse meal with some roughly pea-size butter lumps.
2. Drizzle 3 Tbsp ice water evenly over mixture and gently stir with a fork until incorporated. Squeeze a small handful: If it doesn'tt hold together, add more ice water, 1/2 Tbsp at a time, stirring until incorporated, then test again. (Do not overwork mixture or pastry will be tough.)
3. Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a ball, then flatten into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour or up to 3 days.