by Emile Henry 9-Inch Pie Dish, White
@ Ideal for baking pies and tarts, this 9-inch dish is a traditional French shape, with a wide, wavy rim for crimping crust and a smooth exterior that makes it welcome in contemporary kitchens. It can go directly from freezer to oven, into the microwave, under the broiler, and through the dishwasher without harming its glossy, lead-free glaze, which does not absorb odors or moisture and is so hard it will not crack, discolor, or scratch–even if food is cut on it. It measures 2 inches deep and weighs 2.4 pounds. Since 1850, Emile Henry cookware and bakeware have been made in Burgundy, where a unique clay is kiln-fired into a ceramic unsurpassed for conducting and retaining heat. Prized worldwide, Emile Henry products come in a wide range of
- 9-inch dish ideal for baking pies, tarts
- Heavy, durable stoneware made in Marcigny, France since 1850
- Unsurpassed for conducting, retaining heat
- Bright white inside and outside, with smooth exteriors
- Oven- , microwave- , broiler- , dishwasher-safe
List Price: $ 45.00
Price: $ 53.62
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Emile Henry Cookware
* http://www.howdini.com/howdini-video-6637927.html
How to make pie crust – Pie crust recipe
Whoever coined the phrase “easy as pie” probably didn’t make pie crusts from scratch. But if you follow the instructions from Chef Scott Cutaneo, the highly acclaimed chef-proprietor of the four-diamond (AAA) Le Petit Chateau in Bernardsville, N.J., you’ll make a pie crust that is flaky and beautiful.
Recipe: How to make a pie crust
Gather your ingredients and tools:
* 1 cup all-purpose flour
* 4 ounces cold butter
* ¼ cup ice water
* ½ teaspoon salt
* ½ teaspoon sugar
* Fork
* Rolling pin
* Pie plate
Making the pie crust:
1. Mix the dry ingredients (salt, sugar and flour) together. You can do this in a bowl, or a mixer, but ideally on a marble surface. (Marble is best because it keeps the ingredients cold, and cold ingredients are the key to producing a tender, flaky pie crust.)
2. Place the mixed dry ingredients in the center of your preparation surface.
3. Dice the butter into small pieces and cut it into the dry mixture with a fork to ensure that you make a flaky pie crust. (Cut into means to work the butter into the dry ingredients by pulling a fork across the butter and dry ingredients, breaking the butter up into smaller and smaller pieces until the texture of the mixture is like corn meal.) Its important to cut in the butter quickly so that it does not melt. The pieces of butter should be no larger than the size of a pea.
4. Gather the pie crust mixture into the center of your preparation surface and create a well in the center of the mixture.
5. Gradually add the ice cold water approximately 1 tablespoon at a time, to the center of the mixture. Work the dough with a fork until it starts to pull away from the preparation surface to create one harmonious mixture. The goal is to use the least amount of water possible.
6. Gather the pie crust mixture to the center once again, form a ball, and knead it a few times.
7. Scrape and clean your work surface, then sprinkle a little flour in the center and place your dough ball over the flour.
8. Flour your rolling pin, and then hit the dough ball a few times. (You want to handle the dough as little as possible at this point.)
9. Roll the dough. When rolling, you never want to roll over the edge of your dough (that creates frayed edges), so roll a little, rotate the dough a quarter turn, roll a little more, rotate a quarter turn more, etc. until the dough is approximately an eighth of an inch thick. Roll until the diameter of the dough is two inches larger than the diameter of your pie plate.
10. Use a spatula to make sure that the dough comes off your work surface easily, and then slowly roll it around your rolling pin.
11. Roll the dough over your pie plate. (You don’t need to grease your pie plate because there’s so much butter in the dough.) Don’t stretch the dough, as that will create shrinkage when you bake it.
12. Using a scissor or knife, trim the dough evenly so that it is two inches larger than the diameter of your pie plate.
13. Fold over the extra two inches and crimp this extra dough all the way around the pie plate.
If you are making an apple pie, you can double Scott Cutaneo’s pie crust recipe for a top and bottom crust.
How to make pie crust – Pie crust recipe
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Wonderful, multi-use dish!,
Favorite features:
* It’s beautiful! I like all the colors; it was hard to choose! I bought the red. It’s so pretty I leave it out all the time.
* The pie dish retains heat.
* The inner surface has amazing nonstick qualities. This makes food release easily, and cleanup is a breeze.
* Great in the oven, microwave and freezer – plus, you can broil in the dish. I don’t broil often, but it’s good to know you can. (Most baking dishes don’t have this capability.)
Having complained for years about the awful quality of consumer products, I’m relieved to find one that performs beautifully and will last. I’m willing to pay for that quality. You won’t find Emile Henry at discount-store prices, but it is worth every penny!
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|Quality pie dish,
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|Beautiful dish,
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|This turned out really nicely. Simple yet delicious. The instructions were helpful too. I used less butter but it was still great.
View CommentCan i use pizza dough instead while making pie ..?
View CommentI love it
View Commentsugar is considered a wet ingredient
View CommentDo I need to keep it in fridge at any stage or just to oven right after finishing?!
View Commentis this a 10 inch pie???
View CommentDon't have a food processor…. Best method I have seen! Except that I chill before rolling. But the use of your table…
View CommentActually watched it to make a pumpkin pie at school.
View CommentIngredient quantities!!!
View Commentattention! as a 10 year old girl I find it very hard to mix the cold butter does it have to be cild
View CommentI love this guy's technique! Thanks so much!
View CommentThis has been my go to pie crust recipe for the last six months…. It's simple and if you prep everything ahead it's. I also have used earth balance to create a vegan recipe so that my other colleges at work could enjoy the pies I bake. I also have used this dough to man apple turn overs which were very successful.
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