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Get a jump on Thanksgiving and put this classic pie recipe on your menu now

By Wolfgang Puck, Tribune Content Agency on

Makes 1 1/2 pounds (1.5 kg)

2 1/3 cups (585 mL) all-purpose flour

1/3 cup (85 mL) granulated sugar

1/2 pound (250 g) unsalted butter, chilled and cut into small pieces

2 large egg yolks

1 to 2 tablespoons heavy cream

In a food processor with the stainless-steel blade, combine the flour and sugar, and pulse on and off once or twice. Add the butter and process until the mixture resembles fine meal.

In a small bowl, whisk together the egg yolks and 1 tablespoon of cream. Scrape into the processor bowl and process until a ball begins to form, adding additional cream as necessary to bring the dough together.

Carefully remove from the processor bowl and wrap in plastic wrap. Chill in the refrigerator for at least 3 hours or up to 24 hours. Store any unused dough wrapped airtight in the freezer, thawing overnight in the refrigerator before use

(c) 2017 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
 

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