When I make pies or cinnamon rolls I always start with homemade pie crust.
The recipe I use is Martha Stewart's for Pate Brisee'.
Butter is the key ingredient to this lovely dough and plays an integral role
in creating it's tender, flaky, melt in your mouth taste and texture.
As in all baking recipes, measurements must be accurate.
Most importantly in this recipe you must get the correct proportion
of butter to flour and use very cold ingredients.
This dough also prefers a light hand.
One recipe makes enough for
two 9- or 10- inch single - pies
one 9- or 10- inch double-crust pie.
When wrapped tightly in plastic,
the dough can be frozen for up to one month;
thaw in refrigerator overnight before using.
Trust me on this, once you try this pie crust,
you will never be satisfied with any other!
The second part of the recipe with all of it's divine cinnamon and sugar goodness,
is my own concoction.
Feel free to tweak that to suit your own tastes.
So let's get started...
2 3/4 Cups All - Purpose Flour
1 Tablespoon Sugar
1 1/2 Teaspoons Coarse Salt
1 Cup Plus 2 Tablespoons (2 1/4 sticks) Cold Unsalted Butter,
cut into 3/4 inch pieces
7 Tablespoons Ice Water, plus more if needed.
Combine dry ingredients in large bowl and whisk together till well blended.
Cut in butter with a pastry blender or your fingertips.
The mixture should have pieces ranging from coarse crumbs
to the size of small peas
when you are finished with this step.
Add water starting with 7 tablespoons.
Add up to 2 tablespoons more water only if necessary,
1 tablespoon at a time
Drizzle water over flour mixture and work it in with a fork at this point,
mixing only till dough just holds together.
The mixture should retain a crumbly texture and should not be sticky.
Shape and chill dough Turn dough out onto a clean work surface.
Knead once or twice to incorporate loose bits. Divide in half.
Pat each half into a thick disk place on a piece of plastic wrap
and gather wrap to flatten disk.
Wrap tightly in plastic and refrigerate at least 1 hour (or overnight).
When ready to roll out, let cool only 10 minutes and work on a cool surface.
Remember: no butter pieces, no flakes.
Roll out dough on a lightly floured surface or on a piece of parchment paper.
1 Cup Sugar
1/8 Cup Cinnamon
1 Stick Butter - melted, plus 3 tablespoons set aside to melt later
1/2 Cup Pecans, chopped
Raw Sugar for sprinkling on top
The nuts are optional and I only use them in half of the cinnamon rolls.
Remember you have 2 disks of dough to work with.
Roll out the dough of first disk and with a pastry brush
spread half of the melted butter over the dough.
Sprinkle with cinnamon, sugar and pecans.
Roll the dough up lengthwise.
Using a sharp knife, cut the rolls approximately 1 inch thick.
Repeat process with second disk of dough minus the nuts.
Place on ungreased baking sheet lined with parchment paper.
Melt remaining 3 tablespoons butter and brush over rolls.
Sprinkle liberally with raw sugar.
Bake at 375 degrees for 20 to 25 minutes.
Enjoy the most heavenly smells while baking is occurring...
Eat at least one or two immediately upon removing from the oven
for a truly divine experience.
I have a confession...
Cinnamon rolls are one of my favorite things in the whole world.
I just might trample over someone to get to their fresh baked goodness.
That's not very ladylike,