The Yankee Chef ® A Cake with a Crust from theyankeechef.blogspot.com
Description:
A cake is only as good as its crust, and we've got the perfect recipe for you! This cake crust is buttery, flaky, and just the right amount of sweet. It's the perfect base for any cake recipe, and it's easy to make with just a few simple ingredients.
Prep Time:
15 minutes
Cook Time:
20-25 minutes
Ingredients:
- 1 1/2 cups all-purpose flour - 1/4 cup granulated sugar - 1/4 tsp salt - 1/2 cup unsalted butter, cold and cut into small pieces - 1 egg yolk - 1-2 tbsp ice water
Equipment:
- Mixing bowl - Pastry cutter or fork - Rolling pin - 9-inch pie dish
Method:
1. In a mixing bowl, combine the flour, sugar, and salt. 2. Add the cold pieces of butter and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs. 3. Add the egg yolk and 1 tablespoon of ice water, and mix until the dough comes together. If the dough is too dry, add another tablespoon of ice water. 4. Gather the dough into a ball and flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes. 5. Preheat the oven to 375°F. 6. On a lightly floured surface, roll out the dough into a 12-inch circle. 7. Gently place the dough into a 9-inch pie dish, trimming any excess dough from the edges. 8. Use a fork to prick the bottom of the crust several times. 9. Bake the crust for 20-25 minutes, or until it's lightly golden brown. 10. Let the crust cool completely before filling with your favorite cake recipe.
Notes:
- Make sure your butter is cold for the best results. - Don't overwork the dough or it will become tough. - If you don't have a pastry cutter, you can use a fork to cut the butter into the flour mixture.
Q: Can I use this recipe for a cake instead of a pie? A: Yes, this crust is versatile and can be used for any cake recipe. Q: Can I make the dough ahead of time? A: Yes, you can make the dough up to 2 days ahead of time and store it in the refrigerator. Q: Can I freeze the dough? A: Yes, you can freeze the dough for up to 2 months.
Recipe Tips:
- Use a light hand when rolling out the dough to prevent it from sticking. - If the edges of the crust start to brown too quickly, cover them with foil. - For a sweeter crust, add an extra tablespoon of sugar.
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