Bacteriile din stomac sunt foarte frecvente la oameni. Tratamentul lor este lung și greu, și din cauza aceasta se folosesc diferite antibiotice puternice.
In continuare o sa cititi despre un aliment care a aratat ca poate lupta si distruge aceste bacterii.
Smochinele, împreună cu uleiul de masline, sunt un adevărat medicament natural ce lupta impotriva bacteriilor din stomac.
Pregătirea medicamentului care vă va ajuta să scapati de bacterii este foarte simplu.
Într-o sticlă din sticlă sau un borcan mai mare puneti 40 smochine uscate și acoperiti-le cu ulei de măsline neprocesat. Pentru rezultate mai bune se taie smochinele in 4. Închideți sticla sau borcanul și apoi lăsați-le timp de 40 de zile.
După ce această perioadă a trecut, în fiecare dimineață, pe stomacul luati o smochina din borcan și o lingurita din uleiul de măsline, în care au fost lăsate smochinele.
Pentru a accelera tratamentul și pentru a-l face mai eficient trebuie sa faci ceva schimbari in dieta ta. Nu manca condimentat, acru si evita carnea grasă.
Pe lângă faptul ca ajuta stomacul, smochinele au o mare influență asupra altor boli, cum ar fi hemoroizi, boli intestinale, constipație, bronsita, astm, infertilitate și a alte boli.
Cu drag,
- See more at: http://www.pentrusuflet.com/2015/05/distrugeti-bacteriile-din-stomac-intr.html#sthash.MJgRIbQX.dpuf
Bacteriile din stomac sunt o boala foarte comuna iar tratamentul impotriva lor este de durata si foarte dificil. In cele ce urmeaza va recomand un medicament natural foarte eficient impotriva bacteriilor din stomac....
Sunt foarte sigur ca nu va gandeati la asta......!!!
Este vorba despre uleiul de masline in combinatie cu smochinele, cel mai bun remediu natural impotriva bacteriilor din stomac.
Ingrediente :
10 smochine uscate
200 de ml de ulei de masline
Metoda de preparare :
Taiati smochinele in 4 bucati si turnati uleiul peste ele. Amestecati putin si apoi puneti tot amestecul intr-un borcan.
Lasati-l sa stea timp de 7 de zile.
Administrare:
Dupa cele 7 de zile, este recomandat sa se consume o lingura din uleiul de masline dimineata pe stomacul gol.
Va trebui sa va sincronizati dieta cu acest tratament pentru a-l face si mai eficient. Mancati fara condimente si cat mai putin. Nu mancati acru. Evitați carnea grasa.
Tratamentul se face pe o perioada nelimitata, pana cand in urma analizelor veti observa ca bacteriile au disparut. De regula tratamentul isi face efectul dupa o luna.
Acest preparat va ajuta sa scapati de :
- Helicobacter Pylori, principala cauza a aparitiei tuturor bolilor stomacului
- Gastrita acuta
- Gastrita cronica
- Ulcer duodenal
- Ulcer gastric
- Cancer la stomac
- Refluxul gastroesofagian
- Sindromul diseptic functional
- tulburari extradigestive
Acest articol este oferit sub licenta Creative Commons. Il puteti republica oriunde incluzand autorul, sursa si sa lasati toate link-urile intacte.
Despre Autor:
Cristian Iacov este autor pentru Secretele.com . „Imi doresc sa va dezvalui secretul sanatatii naturale pentru cunoasterea beneficiilor asupra organismului uman. Trebuie sa lasam o mostenire fara secrete generatiilor viitoare!”. Pe Cristian Iacov il puteti gasi si pe Facebook
- See more at: http://www.secretele.com/2014/12/cum-sa-scapi-de-bacteriile-din-stomac.html?m=1#sthash.7Ex4wwq0.dpuf
La origini profesor de istorie, Dobre Puţinelu (77 de ani) din Izbiceni, judeţul Olt, este un legumicultor pasionat care pare să fi găsit soluția pentru a înlocui tratamentele chimice la plante, tot mai blamate în ultima vreme. Acesta și-a brevetat invenția – un îngrăşământ natural lichid numit Folarex, încă de acum trei ani și spune că toți clienții pe care îi are sunt foarte mulțumiți de rezultate.
Folarex, fertilizatorul creat de Dobre Puținelu este un produs natural obținut din dejecții animale, iar rețeta sa este bine păstrată de inventator. Fostul dascăl refuză să dea prea multe detalii și se rezumă la a preciza că îngrășământul său lichid are în compoziție gunoi de bovine, dar și gunoi de la iepuri, porumbei sau găini. “Gunoiul este amestecat de la mai multe animale pentru că fiecare îngrășământ are modul lui de a acționa”, ne-a explicat inventatorul.
Rețetă aprobată și numeroase premii câștigate
Rețeta a ceea ce pare a fi un îngrășământ-minune este aprobată și, în plus, a fost recompensată cu numeroase premii naționale și internaționale, inclusiv de la prestigiosul Salon de Invenţii de la Geneva unde pentru descoperirea sa, dar şi pentru implicaţiile invenţiei în domeniul agriculturii, a fost recompensat cu medalia de argint.
“Produsul a fost creat din pasiune, eu fiind la bază profesor de istorie. Bineînțeles că invenția nu a apărut de pe o zi pe alta, ci după ani întregi de documentări și experimente. În plus, fiind un legumicultor împătimit am vrut să scot un produs care practic să repare solurile unde au fost folosite ani la rând chimicale și mai ales, foarte important, să fie ecologic. Adică să putem proteja și animalele, păsările, albinele și nu în ultimul rând pe noi”, ne-a explicat inventatorul în expunerea produsului.
Produsul are un spectru larg de acțiune și poate fi folosit, în concentrații și, bineînțeles cantități diferite, de la flori în ghiveci până la grâu, porumb sau floarea soarelui.
Inventatorul spune că Folarex poate înlocui complet îngrășămintele chimice
Dobre Puţinelu spune că Folarex se poate administra atât înainte de semănat cât și în timpul perioadei de vegetație înlocuind în totalitate îngrășămintele chimice. În plus, stimulează dezvoltarea organelor florale și nu fermentează, având o perioadă de păstrare mare și neavând nevoie de condiții speciale de depozitare. “Un detaliu deloc de neglijat este faptul că scade cheltuielile cu 50% deoarece reduce la jumătate folosirea tratamentelor prin crearea unei imunități naturale. Este compatibil cu toate tratamentele chimice, inclusiv cupridele”, ne-a mai explicat Dobre Puţinelu.
Ce preț are Folarex: 50 de lei sticla de doi litri
Folarex se vinde la sticlă de doi litri, iar prețul se negociază de obicei în funcție de cantitatea comandată. “Sticla de doi litri costă 50 de lei. Dacă omul cumpără 100 de sticle atunci mai negociem. Anul acesta am putea crește ușor prețul pentru că noi cumpărăm la rândul nostru materia primă, gunoiul de grajd. Și cei de la care achiziționăm au început să ridice prețul văzând că noi avem nevoie. Dar nici noi nu cumpărăm de la oricine, trebuie să ne asigurăm că gunoiul este bio și, foarte important, să fie produs numai pe timp de iarnă pentru că atunci se știe că procentul substanțelor nutritive este mult mai concentrat în gunoiul de grajd”, ne-a mai spus Dobre Puţinelu.
Norma generală de aplicare este de 200 de mililitri la 5 litri de apă, soluție cu care se stropește cultura pentru care a fost achiziționat produsul.
Se fac 3-4 tratamente pe sezon. “Dorința mea a fost să obțin un îngrășământ natural, lichid, ușor asimilabil de plante, atât prin frunze cât și prin rădăcini care să conțină elemente chimice necesare creșterii și dezvoltării plantelor:Azot (N), Patasiu (K) și Fosfor (P), bun corector al reacției solului și care să poată fi ușor de depozitat și manevrat. Fiind sub formă lichidă este asimilat ușor de către plante și reduce PH-ul solului dar și pericolul infestării acestuia cu buruieni”, ne-a mai explicat inventatorul.
Produsul a prins foarte bine printre agricultori chiar dacă începutul a fost mai greoi. “La început oamenii erau mai reticenți dar după ce am explicat cum acționează și mai ales după ce au cumpărat o cantitate mică și s-au convins singuri, anul trecut nu am putut face față cererilor. Am avut recent un client care lucrează cultură mare și care a cumpărat 4.000 de litri. Cei care ne sunt clienți spun că sunt foarte mulțumiți ceea ce sigur că ne confirmă și nouă că am făcut un produs de calitate. Rezultatele se vâd foarte repede, adică dacă o plantă este galbenă, după aplicare la ceva timp se face un verde spre negru”, ne-a mai spus inventatorul despre îngrășământul “minune”.
Luptă și contra manei
El estimează că pentru un hectar de cultură, un agricultor ar trebui să achiziționeze îngrășământ de cel mult 500 de lei. “Un aspect care trebuie menționat este că se administrează și împotriva manei, o boală foarte păguboasă care atacă aproape orice tip de cultură”, a mai completat inventatorul. Potrivit acestuia, procedeul de obținerea nu este unul deloc ușor ci necesită timp de așteptare pentru ca gunoiul să treacă prin toate procesele de fermentație naturală. “Nu poți să îl produci de pe o zi pe alta. De exemplu la începutul lunii iunie noi am făcut pentru anul viitor ca să mă lovesc de situația în care un om vine să cumpere și eu nu am”, a conchis inventatorul.
Inventatorul fertilizantului românesc a adăugat că cei care sunt interesați îi pot face o vizită la Izbiceni pentru a achiziționa produsul sau pot opta pentru varianta de a-l primi prin curier.
La cererea cititorilor, publicăm numerele de telefon la care puteți lua legătura cu domnul Dobre Puținelu – 0249.535.593 sau 0764.991.947
A very American fruit combo used in a French classic recipe. If you don't have a tarte tatin tin, use a frying pan with an ovenproof handle and, preferably, sloping sides.
250g all-butter puff pastry
1.2kg pears
Juice of 1 lemon
135g caster sugar
60g unsalted butter, diced
100g fresh cranberries
TO SERVE:
Crème fraiche
METHOD
Roll out the puff pastry to make a circle about 35cm in diameter (to fit a 25-26cm diameter frying pan). Flour well and wrap in cling film. Put in the fridge.
Peel, halve and core the pears. Put them into lemon juice as you peel so they don't discolour.
Put the caster sugar into your frying pan or tarte tatin tin and set over a medium heat. To help the sugar melt you can lift the pan and swirl the melted sugar around to dislodge any that's unmelted. Increase the heat and watch closely until it turns to caramel - you will know when it does by the colour and smell. Immediately add 40g of the butter - which will spit a bit - and allow it to melt. Mix with a wooden spoon.
Sprinkle the cranberries on to the caramel then lay the pears on the caramel, rounded side down. Pack the pears tightly together and cut some in half lengthways if you need to to fit them in. Dot the pears with the remaining butter and lay the chilled pastry on top. Tuck the pastry in around the pears all the way round.
Put into an oven heated to 190˚C/mark 5 for 30 minutes. Remove from the oven and leave for 30 minutes. Place the plate on which you want to serve the tart face-down on the pan (it must be larger than the pan). Quickly invert the pan and plate together and give the whole thing a good shake to help dislodge the tart. I always try to get someone to help me. Serve with crème fraiche.
CHEESE SABLÉS WITH CUMIN, FENNEL AND NIGELLA SEEDS
These little cheese biscuits always prove popular at a drinks party. This recipe makes about 66 biscuits and they freeze well if you want to make them in advance.
INGREDIENTS
200g strong white flour, plus extra for rolling
2tsp mustard powder
1/2tsp baking powder
200g unsalted butter
100g grated Parmesan
100g grated aged Gouda
2 egg yolks
1tsp each cumin, fennel and nigella seeds
METHOD
Place everything except the seeds in a food processor and process until it comes together in a ball.
Divide the mixture into 3 even pieces. Fold the cuminseeds into one third, the fennel seeds into anotherand the nigella seeds into the last piece of dough.
Rollout each piece of dough on a floured surface to the thickness of a pound coin. Stamp out 4-5cm rounds and lay on 3 baking sheets. Chill for 20 minutes.
Heat the oven to 200˚C/fan oven 180˚C/mark 6. Bake for about 8-10 minutes until golden brown.
Leave to cool for a minute or two before transferring to a wire rack. Store in an airtight container or freeze.
I've written rather extensively about the science of pie dough, as well as on common pie crust myths that need to go away, so I won't bore you with another 5,000 words on the subject. Instead, I'll give you the short version of the story, followed by a full-on, step-by-step illustrated version you can follow along with in the kitchen. It's an essential holiday skill that everyone should have in their pocket.
My pie dough is a little different from most pie doughs out there, and it all stems from the fact that the internal structure of a pie dough is not butter-coated-pockets-of-flour, as has been suggested in the past, but is in fact flour-coated-pockets-of-butter. It was this realization that led me to the technique I use: fully incorporating butter and flour into a flour/fat paste, then adding some additional dry flour to break it up and provide avenues for gluten formation.
The resulting dough is significantly moister and more supple than a traditional pie dough, which makes it easy to roll out (seriously, it rolls like Play-Doh), and it consistently bakes up into a texture that is simultaneously tender and flaky.
If there's one thing that instills fear into the hearts and minds of American cooks, it's pie crust. I know. At one time, I was one of those people. Pie crusts were the Mumm-ra to myLion-O, and it was all because they were a mystery to me. What makes them flaky? What makes them tender? And most importantly, how come mine used to come out like pliant pieces of leather instead of buttery and delicious?
What I'm after: The kind of crust that's substantial enough that it doesn't sog-out from a juicy filling but tender enough that it flakes in your mouth into buttery shards. A crust with substance, but not chew. A crust that divides along deep faults into many distinct layers separated by tiny air spaces and that cracks when bent. A crust that is never leathery or pliant, but not so tender or crisp that it crumbles instead of flakes. And of course, it should have a deep butteriness coupled with a balanced sweet and salty flavor.
Easier said that done, right? For many people, making pie crust is a crap shoot. Sometimes it comes out perfectly flaky, other times tough. Sometimes you need just a couple tablespoons of water, sometimes a full 1/2 cup. What gives?
Turns out that the science of pie crust is really not all that complex, and once you get a grasp of what's really going on in between those flaky layers, then making a perfect crust becomes a matter of smarts, not luck.
LIFE OF PIE
On paper, a classic American pie crust is a mind-bogglingly simple recipe. Combine flour with a bit of salt and sugar, cut in some butter and/or shortening, then add just enough cold water to get it to come together into a disk. Roll it out, and bake. That's it.
Perfectly incorporated butter
The underlying difficulty in the technique comes during the first stage of cutting the butter into the flour. It's simply impossible to accurately cut butter into flour to the same degree on a consistent basis. Don't cut it in quite enough, and you need to add extra water to absorb the excess dry flour, resulting in the over-formation of gluten, and a tough, leathery crust. On the other hand, cut it just bit too far, and you end up with way too little dry flour. Rather than having well-structured flaky layers, you end up with a crust that crumbles into sandy pieces.
Overly-incorporated flour leads to a crust that's short and crumbly
This is the reason why you sometimes need to add a couple tablespoons of water and other times up to twice as much to get the dough to come together—it's got nothing to do with the relative humidity of the air as many books will have you believe. Indeed, in the short time that it takes to make a pie crust, flour will absorb approximately 0.1 percent of its weight in water, even in the most humid of environments. That's a small enough amount to effectively be zero.
So how does the simple action of cutting butter into flour result in layers and layers of flaky pastry? It's all got to do with the balanced interaction of gluten and fat.
Old school pastry books will tell you that when you cut butter or some other solid fat (like shortening or lard) into flour, what's happening is that you are encasing pockets of flour inside a shell of fat. Add water, and the flour is moistened, whereupon gluten—the network of proteins that lend structure to baked goods—is formed. When you subsequently roll this dough out, these pockets of fat stretch and stretch, eventually forming sheet of fat that separate sheets of gluten-enforced flour. Then, as the pastry bakes, the fatty layers melt, allowing the floury layers to separate from each other, solidify, and form the layers you see in a great pie crust.
nice and flaky
It makes sense. Sort of. Unfortunately, it's not a particularly accurate picture of what's going on. For starters, how could the action of cutting a solid fat into a relatively fluid mass of flour possibly cause it to coat pockets of flour in distinct bubbles? And even more importantly, if the fat is really coating these pockets of dry flour, then how would they get moist when you add water to the mix? Wouldn't the fat prevent any water from reaching the flour?
HOW PIE CRUST REALLY WORKS
Let me digress for a moment. A few years ago, I developed a pie dough recipe while working at Cook's Illustrated (you can find that recipe here). The one trick that got majorly hyped up about it was the inclusion of vodka in place of some of the water in the recipe. It was a pretty neat trick, if I do say so myself, and it solved one of the major problems people have with pie crust.*
* Unfortunately, due to some legally binding document I signed, ironically, as the creator of the recipe but not the owner, I am now the only person in the universe who is not allowed to write about it. Never mind that. You can read about the science of it over at The Kitchn. Gotta love lawyers.
But there's a good chunk of that article that seemed to have gotten glossed over by pretty much everyone, and I believe that it's a far cooler part than the headline-friendly vodka trick, and it has to do with the basic structure of dough.
You see, it turns out that when it comes to pie dough, our existing model has it wrong. In fact, it's not the fat that's coating pockets of dry flour. It's the reverse. It's the flour that's coating pockets of pure fat. With this model, things make much more sense. You can easily and intuitively see how fat gets coated with flour (think about dropping a pat of butter into a pile of flour, but on a much smaller scale), and with this model, when you add water, you are indeed moistening dry flour so that it can form sheets of gluten.
But there's a third element at play here that's been ignored: the fat/flour pastethat forms at the interface between the pure fat and the dry flour. With this paste, what you're getting is essentially single particles of flour that are completely coated in fat. Since they can't absorb any water, they end up behaving in much the same way as pure fat.
This over-processed dough is mostly composed of a fat/flour paste. Even without adding water, it'll come together into a ball, though when baked, it won't form flaky layers. Or will it?
To summarize, here's what we've got as we're forming a pie dough: Dry flour, completely uncoated by fat, that absorbs water when you add it, forming gluten that then gets stretched out into wide layers. Pure pockets of fat that will flatten out into long, wide, thin sheets as you roll out your dough, separating the layers of gluten-enforced flour from each other so that rather than forming a solid, leathery mass, they separate and gently puff as they bake. A flour/fat paste that functions much in the same way as pure fat does. As it bakes, the fat melts and a tiny amount of individually separated flour bits will deposit themselves and become incorporated into the gluten-enforced layers.
And if this flour/fat paste functions similarly to pure fat, doesn't that imply that we can completely replace the pure fat with this paste? Indeed, we can.
Don't believe me? Take a look.
This beautiful looking pie crust was made with the overprocessed dough you see in the image directly preceding this one. (You know, the one that is pretty much a solid paste of flour and butter?) But there's got to be some trick going on. Simply bake that dough above, and you end up with a short, sandy, crumbly cookie-like crust. Not the beautiful flaky layers you see here.
In order to get this crust here, all I had to do was add some extra plain dry flour to the fat/flour paste I'd formed, pulse it a couple times in the food processor just to distribute it evenly, then proceed just like an normal pie crust: I added water, chilled it, rolled it, and baked it.
Any baker would have taken a look at the finished dough and declare it a failure without even bothering to bake it. After all, how could a crust come out flaky if there aren't even visible bits of fat left in it? By classical pie crust definitions, it can't. Yet we've just proven here that it can indeed, and when physical evidence indicates that an existing model is wrong, it's time to modify that model.
WHY DO I CARE?
So it's all very interesting, but the question here is, why should you care? How does this make forming pie crust any easier?
In two ways. First off, it completely removes the variability of a traditional pie crust recipe. By measuring out a given amount of flour and fat and combining them together until they form a near homogeneous paste and then adding the remaining dry flour to that paste, you are very strictly defining exactly how much flour is used for gluten formation and how much ends up coated with fat. No more trying to visually judge whether your fat is properly cut. No more adding ice water a drop at a time until a dough is formed. The dough comes out the same, every single time.
The other key advantage is that your dough becomes much more pliable. The fat/flour paste formed at the beginning is much softer and more malleable than pure butter is, which means that your final dough rolls out smoothly and easily with little to no risk of cracking like a traditional pie crust, even without the vodka.
How's that for pie flinging?
ON BUTTER, SHORTENING, AND LARD
There's still a number of questions that come up in regards to pie crust. Which fat makes the best crusts is prime stomping grounds for eternal debate between bakers, and it comes down to a battle between texture and flavor.
Butter:
Pros: Excellent flavor, forms distinct, large flaky layers.
Cons: Difficult to work with. Butter melts at a relatively low temperature (below body temperature) and has a very narrow workable range. It's also got a relatively high water content (about 15 to 17 percent), which can cause excess gluten to form and turn your crust leathery if you aren't careful.
Shortening:
Pros: Very easy to work with, produces crusts that are extremely tender.
Cons: It has no flavor at all other than grease. It's also soft over a wide range of temperatures, greatly increasing your chance of overworking your dough and turning it crumbly instead of flaky.
Lard:
Pros: The best for working with—it has a wide workable temperature range and is not nearly as soft as shortening within that range. Creates very tender, flaky crusts.
Cons: Unless you slaughter your own pigs and render your own leaf lard, it's extremely hard to find good lard. The stuff sold in supermarkets has a very piggy aroma, which makes for very piggy-tasting crusts. Most of the time, that's not good.
Because of these various characteristics, most recipes call for some combination of butter and shortening. Because shortening is so much softer than butter at room temperature, it's much more likely to form the fat/flour paste while the butter remains in discrete chunks. But here's the good news:with the method I've outlined above, you can cut the amount of shortening down to virtually nothing. Depending on how tender you want your crust to be, anywhere below a 4:1 ratio of butter to shortening will work. To be honest, most of the time I'll make pure butter crusts, simply because shortening is just not something I keep lying around the house.
TIPS TO PERFECT PIE CRUST
Finally, let me offer you a few tips to make the most out of your crust, no matter what recipe you decide to use.
1. WEIGH YOUR FLOUR
Get yourself a scale, then do yourself a favor and throw out your dry measuring cups. Honestly. Do it. You will not regret it. Weighing dry ingredients by volume is simply not accurate. Depending on how tightly packed it is, the weight of a cup of all-purpose flour can vary by as much as 50 percent. 50 percent!!!. No such problems with a scale. Five ounces of flour (the equivalent of one cup) is five ounces of flour, no matter how tightly it's packed.
2. USE A FOOD PROCESSOR
If there's one reason to own a food processor, it's to make pie crust. Nothing is as efficient or as consistent at cutting fat into flour. A stand mixer will do the job reasonably well; a pastry cutter will, too, though it requires much more work. You can even get a decent crust using just your fingers. But if you've got the processor, use it.
3. KEEP EVERYTHING COLD
Just like with grinding meat, the key to great pie crust is to make sure that your fat doesn't melt too much. If your home is too hot, make sure that you re-chill your dough as you work with it. In the summer with my oven on, the apartment pushes 80°F. Under these conditions, I'll put my dough back in the fridge for ten minutes immediately after incorporating the fat, for at least 2 hours after forming the dough into a disk and wrapping it, and for another 10 minutes after draping it in the pie plate before trimming and fluting the edges.
The temperature of your water has less of an effect than people lead you to believe. A couple tablespoons of warm water won't significantly chill a pound or two of butter and flour. Still, it doesn't hurt to use cold water or even ice water.
4. USE A SPATULA TO INCORPORATE WATER
Your processed flour and butter are sitting there in the bowl of your food processor and you're tempted to save yourself a bit of cleanup by just adding the water directly in there, right? Don't do it! Sure, it'll work out ok, but you won't form nearly the same level of flakiness as you do if you incorporate with a spatula. Here's what a crust made 100 percent in the food processor looks like:
Compare that to the crust I made above with the spatula:
See the difference? By using the spatula to fold the water into the crust, you give flaky layer formation a head-start even before you pull out the rolling pin.
5. USE A TAPERED ROLLING PIN
While the ball-bearing-based heavy-duty cylindrical rolling pin might be better for whacking husbands over the head in cartoons or fitting into Norman Rockwell paintings, the slender, slightly tapered French-style rolling pin offers far more control, is easier to clean and store, and is cheaper to boot.
And that's basically all I know about pie crust. Or at least as much as I'm willing to write before my book comes out. I gotta save something to keep my publishers happy, right?
For a full step-by-step walkthrough including how to mix, roll, transfer, trim, and flute a pie crust, click through the slideshow above.
Note: This makes enough for two single-crust pies or one double crust pie. For a slightly more tender crust, replace up to 6 tablespoons of butter with vegetable shortening. Pie dough can be frozen for up to 3 months. Thaw in refrigerator before rolling and baking.
INGREDIENTS
2 1/2 cups (12.5 ounces) all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
2 1/2 sticks (20 tablespoons) unsalted butter, cut into 1/4-inch pats
6 tablespoons cold water
DIRECTIONS
Slideshow: Step-by-Step: How to Make the Best Pie Crust
This recipe will form enough pie dough for one double-crusted pie or two single-crusted pies. Start with 12 1/2 ounces of all-purpose flour (that's about 2 1/2 cups), 2 tablespoons of sugar, 1 teaspoon of salt, 2 1/2 sticks of cold unsalted butter (20 tablespoons), cut into pats, and 6 tablespoons of cold water.
STEP 1: COMBINE THE DRY INGREDIENTS
Combine salt, sugar, and 2/3 of the flour in a food processor and pulse a few times until they are evenly incorporated.
STEP 2: ADD THE BUTTER
Scatter the butter chunks evenly over the top of the flour mixture.
STEP 3: PULSE TO INCORPORATE
Seal the processor and pulse it to start breaking up the butter. In a typical pie crust recipe, you stop when the butter is in pea-sized pieces. But this time, we're gonna keep going.
STEP 4: KEEP PULSING!
Keep going until no dry flour remains and the mixture resembles a dough that collects in clumps.
STEP 5: ADD THE REMAINING FLOUR
Spread the dough out around the bottom of the food processor bowl using a rubber spatula, then sprinkle it with the remaining flour.
STEP 6: PULSE ONE LAST TIME
Pulse the dough one last time to incorporate, about 5 short pulses. The moist dough should break up, with plenty of dry flour still surrounding it.
STEP 7: TRANSFER TO BOWL AND ADD WATER
Transfer the dough to a bowl using a rubber spatula and sprinkle with the water.
STEP 8: FOLD DOUGH
Use the spatula to fold the dough over itself, incorporating the water.
STEP 9: CONTINUE FOLDING
Continue folding the dough until it forms one solid ball.
STEP 10: TRANSFER TO A FLOURED BENCH
Transfer the dough to a well-floured work surface. This dough will be quite a bit more moist than a traditional dough. Don't be afraid to use a little extra flour!
STEP 11: DIVIDE DOUGH IN HALF
Use a bench scraper to divide the dough into two even pieces.
STEP 12: SHAPE AND REFRIGERATE
Shape the dough into two 4-inch disks. Wrap them tightly in plastic and refrigerate them for at least 2 hours and up to 3 days before proceeding.
STEP 13: DUST GENEROUSLY WITH FLOUR
When ready to shape the dough, pull out one ball, set it on a well-floured work surface, and sprinkle with more flour.
STEP 14: START ROLLING
Use a tapered rolling pin to start rolling the dough out into a circle, lifting the dough and rotating it while rolling to achieve an even shape.
STEP 15: FINISH ROLLING
Continue rolling, changing the angle of your rolling pin as you go to get an even shape and thickness. The finished dough should overhang your pie plate by an inch or two.
STEP 16: TRANSFER TO PIE PLATE
Pick up the dough by carefully rolling it around your rolling pin, using your bench scraper to help lift it off the work surface. Unroll it over a pie plate.
STEP 17: FIT IT IN
Gently lift and fit the dough into the pie plate, getting down into the corners.
STEP 18: TRIM
For a single-crusted pie, use a pair of scissors to trim the dough so that it overhangs the edge by 1/2 inch all around. For a double-crusted pie, at this stage, fill it and drape your second round of pie dough over the top. Trim it to a 1/2-inch overhang along with the lower crust.
STEP 19: TUCK
Tuck the overhanging edge under itself all the way around the pie. (If making a double-crusted pie, tuck both the top and bottom crust edges together under the bottom crust.)
STEP 20: FLUTE
Flute the edges of the pie crust using the forefinger of one hand and the thumb and forefinger of the other.
STEP 21: FINISHED!
The single-crust pie shell is ready to be blind-baked or filled. For a double-crusted pie, brush with an egg white, sprinkle with sugar, and cut vent holes in the top with a sharp knife before baking.
