Years ago, I created this crust for a story I wrote for my hometown newspaper. It still runs every holiday season.
Make Ahead RecipeYes
Dietary ConsiderationEgg-free, Halal, Kosher, Peanut Free, Soy Free, Vegetarian
Taste and TextureButtery, Crisp, Spiced
Type of DishDessert
- 1½ cups (375 mL) cake flour
- 1½ cups (375 mL) all purpose flour
- 2 tsp (10 mL) ground cinnamon
- 2 tsp (10 mL) granulated sugar
- 1 tsp (5 mL) freshly ground nutmeg
- ½ tsp (2 mL) salt
- 1 cup (250 mL) cold unsalted butter, cut into small chunks
- ½ cup (125 mL) ice water
In work bowl fitted with metal blade, process cake and all-purpose flours, cinnamon, sugar, nutmeg and salt until combined, about 10 seconds. Remove lid and distribute butter evenly over top. Cover and pulse until mixture resembles coarse crumbs, about 10 times. Place water in a container with a pouring spout and, with the motor running, slowly pour in a steady stream through the feed tube until dough begins to gather. You may not use all the water, which is fine.
Turn out dough onto a clean surface and form into 2 disks. Press disks down and wrap in plastic wrap. Refrigerate until firm enough to roll out for your pie, 10 to 20 minutes.
Try using ½ tsp (2 mL) ground cloves or mace in place of the nutmeg.
Freeze dough in an airtight container for up to 1 month.
If your dough forms a ball in the work bowl, it may be too tough. To save the dough, turn the machine off and sprinkle dough with ¼ cup (50 mL) all-purpose flour. Pulse 5 times, then proceed with Step 2.
2005 George Geary