Poppy Seeds add delightful dark blue polka dots to this flaky crust recipe. It addition to being cute, this crust also tastes good.
The seeds give great crunchy texture, and nutty flavor. I bought a bag of poppy seeds a few weeks ago without a plan for them. Then citrus season came around and I decided to go the classic route, and pair the poppy seeds with lemon somehow. Originally I was going to throw them into my lemon curd, but reworked that idea into this crust recipe, and I’m so glad I did.
Makes enough for one nine inch pie, or the equivalent.
1 Cup and 2 Tablespoons All Purpose Flour
2 Tablespoons Poppy Seeds
1 Teaspoon Salt
1/2 Cup Cold Butter, Cubed
2 to 4 tablespoons ice water
- Preheat oven to 375 degrees fahrenheit.
- Mix together salt, flour, and poppyseeds.
- Sprinkle butter cubes over flour mixture, and squish butter into flour using your fingers until the mixture resembles a coarse meal(You can use a food processor for this as well if you prefer).
- Add water, one tablespoon at a time until dough just holds together.
- Turn dough out onto floured surface and form into small disc.
- Refrigerate for at least an hour before rolling out.
- Roll out into a circle a few inches larger than your intended pan.
- Gently place dough into pan, using your fingers to adjust as necessary and trim or shape the crust.
- Place parchment paper or foil over crust, and fill with pie weights or dry beans.
- Bake for 15 to 20 minutes, removing foil or paper halfway through. Remove when lightly golden brown.