Dee-Na-Mee-Tay Crust

Ok, so you know I’ve been brushing up on my Spanish skills. Dee-Na-Mee-Tay is sort of the Latin version of Dynamite. I think I had mentioned before I made this Blueberry Crumble. The crust on it was fantastic so I’ve adapted it to other things.

It’s a very simple crust:

  • 1.25c Unbleached AP Flour
  • 1 Stick of Unsalted butter, cut into 1/2″ chunks.
  • 1/2tsp salt4 tbsp cold water

Preheat your over to 375F. You’ll want to put the flour and salt in a food processor and give it a twist to combine the salt and flour. Now keep the food processor going and add the chunks of butter slowly until you get a coarse looking flour mixture. Start adding the water about a tablespoon at a time until the dough in the processor forms a ball.

Tip it out and divide into four pieces. Using the palm of your hand smear each of the four pieces to distribute the butter then round it up into a ball. Flatten the ball and wrap in plastic. Put it in the fridge for an hour.

Take it out of the fridge – roll it out. now place it in a pie plate or tin you’ve sprayed with PAM or the like. Use a fork to puncture the bottom of the crust a few times. Now line the crust with aluminum foil and weight that down. I use a cake pan. It’s just heavy enough. Bake this way for 20 minutes. Then remove from oven, remove cake pan and foil and bake for an additional 12 minutes.

What you’ll get is a crust that just pops right out of the pan – go ahead and fill it with your choice of veggie, eggs, blueberry slurry, you name it. Bake to perfection.

Then add the chunks of butter and process through until all the butter and flour are combined.

 

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