Why do recipes say 'salt to taste'? Is enameled cast iron worth the money? (PODCAST E44)

Ingredients

• 300 g All-Purpose Flour (sifted)
• 226 g Unsalted Butter (cold, cut into 1‑cm cubes)
• 90 ml Ice Water (kept on ice to stay cold)
• 5 g Morton Kosher Salt (measured on a jeweler's scale for precision; adjust to taste)

Instructions

1. Combine Dry Ingredients

   Place the sifted flour into a mixing bowl and add the measured kosher salt. Stir briefly to distribute the salt evenly.

   Time: PT5M

2. Cut in the Butter

   Add the cold butter cubes to the flour‑salt mixture. Using a pastry cutter, work the butter into the flour until the pieces resemble coarse peas; some larger chunks are fine.

   Time: PT5M

3. Add Ice Water

   Drizzle the ice water over the mixture, stirring with a fork until the dough just comes together. Do not over‑mix.

   Time: PT5M

4. Form and Chill the Dough

   Gather the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.

   Time: PT30M

5. Preheat Oven

   Set the oven to 375°F (190°C) and allow it to fully preheat.

   Time: PT10M

   Temperature: 375°F

6. Roll Out the Dough

   On a lightly floured surface, roll the chilled dough to a 12‑inch circle. Transfer it to the 9‑inch pie dish, gently pressing into the corners and trimming excess.

   Time: PT5M

7. Blind Bake with Weights

   Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes.

   Time: PT15M

   Temperature: 375°F

8. Finish Baking

   Remove the parchment and weights, then bake an additional 5 minutes until the bottom is lightly golden.

   Time: PT5M

   Temperature: 375°F

9. Cool

   Allow the crust to cool on a wire rack for at least 5 minutes before filling.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

14 g

Fiber

1 g