Collectors’ Camembert Pie-crust

  • on January 10, 2008
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Ingrients & Directions

1/3 c Milk
2 tb Butter
2 ts Sugar
2 1/2 ts Dry yeast
3/4 ts Salt
1 Egg; lightly beaten
1 1/2 ts Canola oil
1 1/4 c Flour; or more to taste

Heat the milk, butter and sugar until the butter is melted. Remove from the
heat and set aside to cool slightly.(105-115 degrees) Stir in the yeast
into the mixture and let it stand for 10 mins. Stir in the salt, egg and
oil. Add the flour 1/4 cup at a time, stirring well until each addition is
throughly incorporated and the dough hold together well. Turn out onto a
lightly floured board and knead for 10 mins. adding more flour if
necessary, until the dough is smooth and satiny.

Place the dough in an oiled bowl and turn to oil the top. Cover the bowl
and set aside to rise at room temperature until triple in bulk (about 2
hours). Punch the dough down and roll it into a rectangle approximately
9″x13″. Place in a jumbo size zippered bag. Refrigerate for up to 6 hours.
When you begin to prpare the filling remove the bag from the refrigerator.
Filling recipe to follow.

1 Servings

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