Month: November 2024

Chicken Cutlets topped with Roasted Peppers and Provolone cheese
November 12, 2024

Chicken Cutlets topped with Roasted Peppers and Provolone cheese

Chicken Cutlets Topped with Roasted Peppers and Provolone cheese This recipe came about when my husband put me on a quest to recreate a dinner that he got at a local Italian restaurant called, Chicken Philly.  This is like Chicken Parm’s brother from another mother …

Fall, Mains, Winter
-
by kimcrossin
Healthy Spaghetti Squash Alfredo with Chicken and Broccoli
November 12, 2024

Healthy Spaghetti Squash Alfredo with Chicken and Broccoli

Healthy Spaghetti Squash Alfredo with Chicken and Broccoli If you’re looking for something healthy, quick, easy and very satisfying I’ve got you covered. This spaghetti squash gets filled with chicken and broccoli and smothered in a creamy cashew Alfredo sauce. Oh also, it’s also made …

Healthy-ish, Mains
-
by kimcrossin
Chicken Cutlets with Roasted Spring Vegetables, Burrata & Pesto
November 12, 2024

Chicken Cutlets with Roasted Spring Vegetables, Burrata & Pesto

Spring Chicken Milanese

Chicken cutlets get topped with roasted spring vegetables in an apple cider vinaigrette, creamy burrata cheese and pesto. Not only is this beautiful on the eyes, but it feels fresh, light and so satisfying. Along with the vegetables, zesty vinaigrette and bright herbs, you get the salty crunch of the chicken cutlet and creaminess of the burrata cheese. I like to bake the chicken cutlets in the oven or even air fry them to keep the meal on the lighter side.

What you'll need

Main Ingredients

  • Chicken Cutlets – Thinly sliced chicken that get’s pounded to 1/4 inch thick. 
  • Pesto – Buy a jar of store bought to save time or make your own. If you need a recipe I have a great one HERE
  • Burrata Cheese – Similar to fresh mozzarella cheese except it’s filled with cream which gives it that luscious center when you break it open.
  • Vegetables – I like to use: fennel, shallots, artichokes, radishes and cherry tomatoes. Feel free to use whatever vegetables you want! 
  • Vinaigrette – Use your favorite store bought vinaigrette as a short cut or make the one given in this recipe which is super quick and yummy. I use: olive oil, apple cider vinegar, dijon mustard, honey and Italian seasoning. 

Prepare the Chicken Cutlets

  • Use store bought thinly sliced chicken breast or slice the chicken breast yourself along the horizontal center – You can buy thinly sliced chicken that is already sliced thin for you in the store or do it yourself  which is always more cost effective. 
  • Pound each piece of chicken to a 1/4 inch thickness – Lay a piece of chicken between two layers of plastic wrap. Using a meat mallet, rolling pin or heavy pan pound the chicken to a uniform thickness of about 1/4 inch.

Bread the Chicken Cutlets

  • Set up the breading station: flour, eggs and breadcrumbs.
    • Set up three shallow bowls or plates. Place the flour in one, eggs in another and breadcrumbs in the last.
    •  Season the flour. Whisk to combine. 
    • Add Pesto to the eggs. Whisk to combine.
    • Combine breadcrumbs, panko and parmesan cheese.  Whisk to combine
  • Bread the chicken:
    • Coat your chicken in flour and shake off the excess.
    • Coat it in the Eggs & Pesto again allowing the excess to drip off.
    • Coat it in the breadcrumbs pressing them into the chicken to make sure they are adhered.
  • Place the breaded chicken cutlets on a roasting rack set on top of a sheet pan. This will help keep them dry so they crisp up better. 

Roast The Vegetables & Chicken Cutlets

Slice and Chop the vegetables

  • Shallots – Cut each end off and peel off the outer skin. Slice. 
  • Fennel – Cut the top off. Cut a V to remove the core. Slice.
  • Radishes – Remove the leaves and reserve for plating. Cut each radish in half.
  • Artichokes – Buy whole or quartered artichokes. If whole, cut each artichoke in half. 
  • Cherry Tomatoes -Place them on the sheet pan whole. 

Make the Vinaigrette

  • Whisk the following ingredients in a medium sized bowl: 
    • 1/4 Cup Olive Oil
    • 1 Tbsp Apple Cider Vinegar
    • 1 Tbsp Honey
    • 1 Tbsp Dijon Mustard
    • 1/2 tsp Italian Seasoning
  • Arrange the vegetables on a sheet pan & drizzle with a couple tablespoons of the vinaigrette. Toss.
  • Roast at 425° for about 30 minutes until they start to get caramelized and brown. 

For the Chicken 

  • Spray the Chicken Cutlets with cooking spray on both sides
  • Halfway through the vegetables roasting, place the chicken in the oven and cook for 15-18 minutes. 
    • Air Fryer Option: Spray the chicken cutlets with cooking spray on both sides. Pre-heat the air fryer at 400° for 5 minutes. Air Fry the cutlets at 400° for 8-9 minutes until the internal temperature registers 165°. Flip halfway through.

To Serve

  • Plate the chicken
  • Top with some of the radish leaves (or arugula) & the roasted vegetables
  • Drizzle with remaining vinaigrette
  • Top with burrata cheese
  • Drizzle Pesto on top
  • Garnish with fennel fronds

Can you make this ahead?

Yes, you can make and bread the chicken cutlets in advance.

  • If using the same day, Place the whole sheet pan, with the chicken on the roasting rack, in the refrigerator. No need to cover. This will help dry it out more, similar to a dry brine, to help it get crispy.
  • Freezing Option – Follow the directions for the chicken cutlets all the way up to breading them. After they are breaded, place them on a sheet pan, making sure not to touch, and flash freeze for 30 min. Wrap each breaded chicken cutlet in plastic wrap and then store in a gallon sized freezer bag for up to 3 months. Unthaw and bring to room temperature before using. 

Yes, you can roast the vegetables in advance

  • Follow the directions to roast the vegetables and store in an airtight container in the refrigerator for 3-4 days. 

Chicken Cutlets with Roasted Spring Vegetables, Burrata & Pesto

I think of this as a Spring Chicken Milanese. Top a crispy oven baked chicken cutlet with some roasted spring vegetables, burrata cheese and pesto. It's fresh, healthy and so satisfying.
Print Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Course: Dinner, lunch
Cuisine: American, Italian
Keyword: Baked Chicken Cutlets, Burrata Cheese, Chicken, Pesto, Roasted Vegetables
Servings: 0

Equipment

  • 1 Meat Mallet
  • 1 Sheet Pan
  • 1 Roasting Rack
  • 1 Cutting Board
  • 1 Whisk
  • 1 Medium Bowl
  • 3 Shallow Bowls or Plates

Ingredients

Vinaigrette

  • 1/4 Cup Olive Oil
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Honey
  • 1/4 tsp Italian Seasoning

Spring Chicken Milanese

  • 4 Chicken Cutlets Thinly Sliced Chicken Breast
  • 1/2 Cup Flour
  • 1/2 tsp Garlic Powder
  • 2 Eggs
  • 2 Tbsp Pesto
  • 1/2 Cup Bread Crumbs
  • 1/2 Cup Panko
  • 1/2 Cup Parmesan Cheese grated
  • 1 Tbsp Parsley chopped
  • 2 Medium Shallots sliced
  • 1 Fennel Bulb sliced
  • 1 Bunch Radishes tops removed and leaves reserved, cut in half
  • 1 Can Artichokes whole or quartered
  • 1 Container Cherry Tomatoes

Instructions

Make the Vinaigrette

  • Whisk all of the ingredients for the vinaigrette together in a medium bowl.

Chicken Cutlets & Roasted Vegetables

  • Preheat the oven to 425°
  • Prepare the breading station with three shallow dishes. One with flour, garlic powder, salt and pepper. The second with eggs and two tablespoons pesto. The third with breadcrumbs, panko, parmesan cheese and parsley. Whisk or mix to combine. 
  • Dredge the chicken cutlets in flour and then the eggs allowing the excess to drip off. Last, coat in the breadcrumbs pressing them on to throughly coat. Place on a wire roasting rack on top of a sheet pan. 
  • Arrange the sliced and halved vegetables on a sheet pan and drizzle with a 1-2 tablespoons of the vinaigrette. Toss to coat.
  • Roast the vegetables in a 425° oven for about 30 minutes or until they start to caramelize and brown.
  • Halfway through the vegetables roasting, spray the chicken with cooking spray on both sides and bake in the oven for 15-18 minutes.

To Serve

  • Plate the chicken cutlet, top with some of the reserved radish leaves (or arugula) and roasted vegetables. Drizzle with some more of the vinaigrette.
  • Top with burrata cheese. Drizzle with pesto and garnish with some of the fennel fronds.
Tried this recipe?Let us know how it was!
Mains, Spring, Spring/Summer Feature
-
by kimcrossin
Creamed Spinach
November 12, 2024

Creamed Spinach

Creamed Spinach This creamed spinach is a variation of the creamed spinach my Aunt has kept on her Thanksgiving menu over the years.  Her creamed spinach has always been a fan favorite year after year. It’s indulgent yet you don’t feel too guilty because it …

Appetizer, Christmas, Sides, Spring, Vegetarian
-
by kimcrossin
Brown Sugar Spiced Chicken Thighs with Moroccan Carrots & Chickpeas
November 12, 2024

Brown Sugar Spiced Chicken Thighs with Moroccan Carrots & Chickpeas

BROWN SUGAR SPICED CHICKEN THIGHS WITH MOROCCAN CARROTS & CHICKPEAS This meal was inspired from a recipe I tried in a cookbook called good clean food by Lily Kunin. You can find her cookbook linked HERE. It’s a plant based cookbook that is categorized by recipes …

Healthy-ish, Mains, Spring
-
by kimcrossin
Chicken Parm Meatballs
November 12, 2024

Chicken Parm Meatballs

Chicken Parm Meatballs

These chicken parm meatballs are perfect for game day or just your average weeknight. Look no further if you need a fun, simple and delicious dinner or appetizer that even your very critical 3 year old will love (speaking from experience).  Ricotta is my secret ingredient that leaves them light, airy and so tender. They’re loaded with garlicky flavor and topped with lots of melty cheese. My favorite way to serve them is with sweet dinner rolls that are coated in a garlic herb butter and toasted in the oven.

Main Ingredients

Ground Chicken – You can use ground chicken or turkey for this recipe.

Ricotta Cheese – Ricotta is creamy, a little fluffy and slightly sweet in flavor. It makes these meatballs light and so tender.

Grated Onion and Garlic – Grating the onion and garlic allows the flavor to really permeate the meatballs. I also love the liquid from grating the onion, don’t leave that behind. 

Marinara Sauce – My favorite marinara sauce to use is ROA’S but use which ever you prefer! 

Mozzarella Cheese – Buy the block and grate it yourself for better flavor and more stretch. Pre grated cheese has a wax coating on it that makes it a little less lux. 

Parmesan Cheese – Parmigiana reggiano, parmesean or even pecorino romano cheese all work for these meatballs. 

To make the chicken meatballs

To the bowl with ground chicken, add the ricotta and parmesan cheese
Add the grated onion, garlic and garlic powder
Add the breadcrumbs and parsley
Last add the egg and mix to combine
  • Preheat the oven to 425°. and arrange the oven rack 6 inches from the broiler.  
  • Prep the ingredients – Grate the cheeses, the onion and garlic and chop the parsley.
  • Combine the ingredients – In a medium bowl mix together the ground chicken with the ricotta, half of the parmesan cheese, onion, garlic, garlic powder, parsley, egg and breadcrumbs. Mix until combined.
  • Form the meatballs – Using a 2 tablespoon cookie scoop, scoop little rounds onto a cookie sheet lined with parchment paper (for easy clean up). You should end up with 19 meatballs. Lightly roll the scooped mix into a ball. 
    • If you don’t have a cookie scoop the meatballs just use a spoon. They should be about 1 1/4 inches in diameter.
  • Brown the meatballs on one side – Heat up an oven safe pan on medium-medium high, drizzle in some olive oil and arrange the meatballs like a bullseye in the pan. Allow them to brown for 4 minutes.
  • Make them Chicken Parm – Turn each meatball over, pour in a jar of marinara and sprinkle with mozzarella and the rest of the parmesan cheese. Pop the pan into the oven for 7 min at 425°
  • Broil – Broil for 3 more minutes until browned and bubbly. 

To make the garlic herb sweet rolls

What you need: 

  • 1 pack of Hawaiian Dinner Rolls or Sweet Dinner Rolls 
  • 1/2 stick of butter, melted 
  • 2 garlic cloves, minced
  • 1 tablespoon parsley, chopped

To make them: 

  • Make a cut down the center – On the top of the buns, slice them down the center 2/3 of the way across. 
  • Make the garlic herb butter – Mix the melted butter, garlic and parsley together in a small bowl.
  • Brush the buns with the butter – Using a pastry brush or a spoon, slather the buns with the garlicky butter. 
  • Place in the oven – along with the meatballs until slightly golden and toasted.

Chicken Parm Meatballs

These chicken parm meatballs are perfect for game day. Look no further if you need a fun, simple and delicious dinner or appetizer.
Print Recipe
Prep Time: 20 minutes
Cook Time: 15 minutes
Course: Appetizer, Dinner, Hand held, Sandwich
Cuisine: American, Italian
Keyword: Appetizer, Chicken, Chicken Parm, Game Day Food, Meatballs
Servings: 0

Equipment

  • Medium mixing bowl
  • Oven safe pan

Ingredients

Chicken Parm Meatballs

  • 1 lb Ground Chicken
  • 1/2 cup Ricotta
  • 2/3 cup Parmesan Cheese grated, divided 1/3 + 1/3
  • 1 Tbsp Onion grated
  • 1 Garlic Clove grated
  • 1/2 tsp Garlic Powder
  • 1/4 cup Bread Crumbs
  • 1 Tbsp Parsley chopped
  • 1 Large Egg lightly beaten
  • 1 cup Mozzarella Cheese grated

Garlic Herb Butter Sweet Dinner Rolls

  • 1 pack Hawaiian Dinner Rolls or sweet dinner rolls
  • 1/2 stick Butter melted
  • 2 Garlic Cloved minced
  • 1 tbsp Parsley chopped

Instructions

Chicken Parm Meatballs

  • Preheat oven to 425 and place the oven rack 6 inches from the broiler
  • Combine ground chicken with ricotta cheese, 1/3 cup of parm cheese, and remaining 6 ingredients. Mix gently until combined. Refrigerate mixture for 30 minutes. 
  • Using a 2 tablespoon cookie scoop, measure out meatballs and roll into balls. 
  • Heat an oven proof pan over medium high. Add 2 Tbsp oil and place meatballs in the pan arranging them in a bullseye. Allow the  meatballs to brown for 4 min. Turn them over. Pour marinara over meatballs and sprinkle with mozzarella and parmigiana cheese. Put pan in oven and cook for 7 min. Turn the broiler on and broil for another 3ish min until browned on the top. 

Garlic Herb Butter Sweet Dinner Rolls

  • On the top of the buns, slice them down the center 2/3 of the way across. 
  • Mix the melted butter, garlic and parsley together in a small bowl.  Using a pastry brush or a spoon, slather the buns with the garlicky butter. 
  • Place in the oven at 425° (along with the meatballs) until slightly golden and toasted.

To Serve

  • Spoon a meatball inside of a toasted garlic herb dinner roll and enjoy!
  • Serve with pasta, spaghetti squash or a larger hoagie roll for more options!
Tried this recipe?Let us know how it was!
Appetizer, Fall, Mains, Winter
-
by kimcrossin
One-Pot Sausage and Peppers Orzo
November 12, 2024

One-Pot Sausage and Peppers Orzo

One Pot Sausage and Peppers Orzo This sausage and peppers has a sophisticated spin on it while keeping the comfort level high. For and easy weeknight meal it’s honestly a showstopper.  I love making it in my Staub Braiser and serving it family style.  The …

Fall, Fall/Winter Feature, Mains, Pasta, Spring/Summer Feature, Winter
-
by kimcrossin
Crispy Brussel Sprouts with a Maple Vinaigrette, Pomegranates & Pistachios
November 12, 2024

Crispy Brussel Sprouts with a Maple Vinaigrette, Pomegranates & Pistachios

Crispy Brussel Sprouts with a Maple Vinaigrette This roasted Brussels sprouts dish is all about vibrant flavors and textures that elevate any meal. The Brussels sprouts roast to a crispy, golden perfection, while a maple vinaigrette adds a touch of sweetness that balances the natural …

Christmas, Fall, Healthy-ish
-
by kimcrossin
Pie Dough
November 11, 2024

Pie Dough

Pie Dough

Ahhh pie dough. It used to be my arch nemesis but now I consistently make tender, flaky pies every single time and I am going to dive into all the details so you can be set up for success. 

What is Pie Dough?

All pie dough is essentially just a combination of flour, fat, and water. Some recipes use only shortening, some use only butter, and others use a mix of both. The pie dough recipe I’ve come to love and use is from Sally’s Baking Addiction. It uses both butter for flavor and shortening to keep it tender and help maintain its structure.

I incorporated a folding technique I learned from pie-making queens Erin McDowell and Erin Clarkson. This technique not only adds extra flakiness but also makes the dough a dream to work with when rolling it out cue sigh of relief. This recipe and technique result in a dough that rolls out as easily as store-bought but tastes 100 times better!

Tips for Success

Use a Kitchen Scale

  • A kitchen scale (linked here) is the only way to make sure you are using the proper ratio of flour:fat.
  • When you scoop flour into a measuring cup the amount can vary and that can throw everything off.
    • If you don’t have a kitchen scale this is how you want to properly measure flour:
      • Fluff the flour that you are going to use.
      • Scoop it into your measuring cup making sure you don’t pack it down
      • Level it off with the back of a butter knife.

Keep Everything Cold

I know you have heard it before and I am here to tell you again.  Keep everything in the fridge or freezer when you aren’t using it or handling it. If there is ever a point when you are handling the dough and it starts to feel warm, just put it in the refrigerator!

  • Different points in the pie dough making process when you want to refrigerate or even freeze the ingredients/dough:
    • After  you measure and cube the butter and shortening.
      • Break up the cubes as you place them in a bowl. Then, place the bowls in the fridge or even freezer while you measure out your flour and prep the ice water.
    • After you make your pie dough, wrap it in plastic wrap refrigerate it for at least 30 min before rolling it out and doing a fold.
      • This helps the gluten to relax and ensures that everything stays cold.
    • After you do your fold you want to refrigerate it again before rolling it out to bake the pie. Refrigerate the dough at least 30 min but preferably overnight. 
      • Again, this helps the gluten to relax and makes sure everything stays cold!
    • After you roll out the bottom crust, place it in the pie dish, cover and refrigerate while you roll out the top dough. 
    • OPTIONAL: After you crimp let it sit in the fridge for 30 minutes, then you can re-crimp to really secure the design. 
    • Before you bake the pie, place the whole pie in the freezer, covered, for about 30 min, as you wait for the oven to heat up.

Less is More

The less we handle the dough when mixing it the better. We have also all heard this one before, however this caused me to have a fear of mixing the dough in general.  I ended up not handling it enough in order for me to thoroughly incorporate the fat and water. Do not be afraid of gluten! Here are some tips for this.

  • Toss the flour with butter and shortening so that all of the pieces are coated in flour.
    • Begin to squish or flatten some of the pieces of butter between your fingers and throw them back into the flour. Keep tossing and flattening.
  • Use your pastry cutter to cut the fat into the flour until there are pea-walnut size pieces.
    • Press down with your pastry cutter and turn. Repeat.
      • When there is a build up on the pastry cutter, scrape it off and gently toss everything with your hands to redistribute the ingredients in the bowl.
      • Continue with the pastry cutter cutting it and scraping it until you see that the flour has mixed with the fat and formed small pea-walnut sized pieces.  
  • Toss with the water. Create a well into the center of the bowl and add a 1/2 cup of cold water.
    • Using your hands toss with the water.
    • Break up the large clumps and redistribute the ingredients in the bowl again.
      • Water hangs out in those clumps so it helps to make sure everything is evenly mixed. 
  • Do not knead it. Dump everything onto your countertop or work surface and bring it together to form a ball. 

Fold the Dough

It sounds counterintuitive because I just told you not to handle the dough too much but trust me do a fold! It is a short version of laminated pie dough which is essentially what they do when making puff pastry. Doing a fold creates layers to make it extra flaky and helps to really distribute the fat which makes the dough nice and malleable. It only takes a little more time but is well worth the effort. Here is how you will do it:

  • Lightly flour your work surface
    • Place the dough down on a lightly floured work surface and lightly dust the top, brushing off any excess flour.
  • Roll out the dough
    • Starting with the rolling pin in the center roll upwards, re-center and roll downwards. Pick up the dough and do a quarter or half turn. Repeat the process.
    • When the dough feels like it is sticking to the work surface add a dusting of flour to that area.
  • Fold the dough like a letter, in thirds.
    • Starting at a short end fold it 2/3rds of the way across. Dust off any excess flour from the bottom.
    • Take the other short end and fold it on top. Again dusting off any excess flour from the bottom. 
    • Fold that letter in half. You just made 6 layers!
      • If you have enough dough, fold it in half and half again, making 9 layers!
      • If you have enough time, you can even place it in the refrigerator for 30 minutes and repeat the folding process for even more layers!
The dough on the left has been folded and is noticeably smoother compared to the dough on the right, which hasn’t been folded. You can already see the benefits of folding the dough, making it easier to roll out!

Tips for ProperHydration

Hydration is a very important part of affecting the outcome of the pie.

Too much water can cause it to become too crisp and have a tough texture.

Too little water will cause a dry dough, make it difficult to roll out and tougher overall.

When in doubt opt for less water, as it is easier to fix. 

  • Start with 1/2 cup of cold water (if making a double pie crust and using this recipe)
    • Toss with the water. Create a well in the center of the bowl with the flour, butter and shortening. Add a 1/2 cup of cold water.
      • Using your fingers, lightly toss everything with the water.
  • Break up the large clumps and redistribute the ingredients in the bowl again.
    • Water hangs out in those clumps so it helps to make sure everything is evenly hydrated. 
  • Inspect the dough. Look to see if there are any areas that look dry or like coarse sand.
    • Usually you’ll find them at the bottom. Add a tablespoon of water at a time to those areas. I usually end up adding one – two extra tablespoons of water. 
  • Take some in between your fingers and pinch it together. When it easily comes together it is ready. 
  • It shouldn’t feel too sticky
    • When you touch your palm to it it should not stick to it. 
  • It shouldn’t be too dry
    • If it is too dry, it won’t come together easily. Some pieces might fall off and it will be very cracked on the surface.

How to fix dough that is too wet

So, you made pie dough and now it feels too sticky…

Add a little extra flour to try to soak up some of that extra moisture. 

  • Dust the surface of the disk of dough with flour.
  • As you are rolling out our dough you can dust with more flour as you go. 

How to fix dough that is too dry

When you are trying to form the dough into a disk or when you are rolling it out and it keeps cracking…

Don’t worry!

Add a sprinkle of water to add a little extra hydration. 

  • Flatten the dough disk to about a 1/2 inch.
  • Sprinkle the dough with water. Wet your hands in cold water and flick your fingers to disperse a small amount of water onto the surface. 
  • Fold the dough onto itself a few times to try to work it into the dough.
    • Try not to knead the dough to overwork it as it will become tough. 
  • If it is too dry as you are rolling it out and keeps cracking sprinkle a few drops of cold water onto the dough as you are doing your folds. 

Pie Dough

This pie dough is my go to for fruit pies, pot pies, homemade toaster strudels and more! It's versatile and always is a show stopper!
Print Recipe
Prep Time: 2 hours 30 minutes
Course: Appetizer, brunch, Dessert, Hand held, Main Course
Cuisine: American, French
Keyword: Butter, Crust, Dough, Flaky, Pie
Servings: 0

Equipment

  • Kitchen Scale
  • Pastry Cutter
  • Large Mixing Bowl
  • Measuring Cups

Ingredients

  • 2 1/2 Cups All Purpose Flour 315g
  • 1 Tsp Salt
  • 6 Tbsp Unsalted Butter (85g) Cubed, Cold
  • 2/3 Cup Vegetable Shortening (130g) Cubed, Cold
  • 1/2 Cup Cold Water 120 ml

Instructions

PIE DOUGH

  • Mix the flour and salt in a large mixing bowl.
  • Add the cold butter and shortening to the flour, and begin to toss the fat with the flour, making sure each piece is coated in flour. As you're tossing the fat into the flour, begin to flatten some of the piece of butter between your index finger and thumb. Continue until everything is coated in flour and broken up.
  • Use a pastry cutter to break up the fat even more. Press the pastry cutter down and turn. Repeat. When there is a build up, clean it off and toss the ingredients together to redistribute everything in the bowl. Continue until you start to see small pea - walnut sized pieces forming.
  • Create a well in the center of the bowl and add in 1/2 cup of cold water. Using your fingers toss the flour and fat mixture with the water. As you notice some larger clumps forming, break them up and keep tossing until it seems like everything is evenly hydrated.
  • Inspect the dough, if you notice some areas that look dry or like coarse sand add 1 tablespoon of cold water at a time.
  • Once the dough will easily come together by pinching it between your fingers, dump it out on a clean work surface. Do not knead. Using both hand bring it together to form it into a ball.
  • Cut it in half then form each half into a disk. Wrap in plastic wrap and place in the refrigerator for 30 minutes.

FOLD THE DOUGH - FOR EXTRA FLAKY PIE DOUGH

  • Prepare your work surface: Place a dough disk on a lightly floured work surface and dust the top with flour.
  • Roll out the dough: Starting with the rolling pin in the center of the dough, roll up. Re-center and then roll down. Pick up the dough and do a quarter turn. If the dough sticks at all, dust lightly with flour. Continue until it forms a long oval/rectangle with two short sides and two longer sides.
  • Fold the dough: Starting at a short end fold it 2/3rds of the way across. Dust off any excess flour. Take the other short end and fold it on top. Again, dust off any excess. Fold that letter in half. You just made 6 layers!
  • Re-wrap in plastic wrap and place in the fridge for 30 minutes or preferable over night. If you are making a pie, tuck the edges under themselves to form a disk. This will help it to roll into a circle.
  • Repeat with the other dough disk.

MAKE THE PIE

  • Prepare your work surface to roll out the dough. Place the dough disk on a lightly floured work surface and dust the top with flour.
  • Roll out the dough until it is 1/4 inch thick using the instructions listed above. Transfer it to a pie dish and coax it into the pan. Cover with plastic wrap and refrigerate while you roll out the top crust.
  • Roll out the top crust and repeat the instructions above.
  • Put the room temperature filling into the pie dish and place the top crust over it. Crimp the edges, cover with plastic wrap and refrigerate for 30 minutes.
  • Optional: Re-crimp the crust to secure the design.

BAKE THE PIE

  • Pre-Heat the oven to 425°
  • Freeze the whole pie for 30 minutes while you wait for the oven to heat up.
  • Bake for 30 min at 425°, lower the temperature to 375° and bake for an additional 30 min. If the crust is begins to brown too much during the baking process cover the crust loosely with tin foil.  
Tried this recipe?Let us know how it was!
How To
-
by kimcrossin
Cardamom Apple Pie
November 11, 2024

Cardamom Apple Pie

Cardamom Apple Pie This apple pie recipe comes from Erin McDowell who is the pie QUEEN. You can find the original recipe here.  The filling is incredible because you draw out the natural juices and create the most luscious caramelly sauce surrounding them. No more …

Dessert, Fall
-
by kimcrossin