Projo Food Blog

Wednesday's Lifebeat Food story on how to make the perfect pie crust included an incorrect measurement from J & W chef and instructor Gary Welling.

Start with 12 ounces of flour sifted with 1/2 teaspoon of kosher salt, eight ounces of butter and four ounces of water taken from an iced pitcher. That amount makes three pie crusts.

When adjusting for more or fewer pie crusts, follow 3 parts flour, 2 parts butter and 1 part water formula. Watch the video How-To here.
Read the recipe.

Chef Gary Welling's Pie Crust
12 ounces or 2 cups all purpose or pastry flour
1/2 teaspoon Salt
8 ounces or 2 sticks butter, unsalted, chilled
2 ounces or 1/4 cup water, ice cold
Sift the flour and salt into mixing bowl.
Cut the butter into small cubes. If butter becomes soft, re-refrigerate until firm. Add butter to flour mixture and coat cubes of butter with flour then cut into pieces the size of small peas.
Form a well in the center and add the water. Mix until the wet and dry ingredients are combined.
Portion the dough into round discs. Cover with plastic wrap and refrigerate until firm.

 Tags  Gary Welling Johnson & Wales University.

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