91ÃÛÌÒß¹

Recipe

In our latest edition of Inside ICC: Holiday Hacks, Pastry Chef Instructor Michael Zebrowski shows how to create a simple, yet perfect pie crust that will bring your homemade pies to the next level! Full recipe below.

Ingredients

Ingredients– Yields 10 (6-inch) pies 

1000 grams all-purpose flour

2 1/2 teaspoons salt

2 1/2 teaspoons sugar

560 grams cold butter, cut into 3/4 inch cubes

16 grams white vinegar.

Directions

Manual Process [As seen in video]

• Combine the flour, salt and sugar in a large bowl. Sprinkle the cubed butter pieces over the dry ingredients
• Using a bowl scraper or fingers, cut or rub the butter into the dry ingredients until the pieces are about 1/4 inch, or approximately the size of green peas.
• Combine the ice water and the vinegar. Sprinkle half of the liquid over the butter and flour mixture. Using a rubber spatula or by hand, gently toss the mixture to incorporate. Continue adding the liquid, a little at a time, until the mixture forms a rough, shaggy dough. The dough should just hold together when pressed between two fingers.
• Turn the dough out onto a lightly floured work surface. Divide the dough in half and gently shape it into two rounds. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, preferably overnight. The dough can be refrigerated for up to 2-3 days or frozen for 1-2 months.

This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, 91ÃÛÌÒß¹ and ICC came together on one strong and dynamic national platform at 91ÃÛÌÒß¹'s campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.