Collectors' camembert pie-crust

1 Servings

Ingredients

Quantity Ingredient
⅓ cup Milk
2 tablespoons Butter
2 teaspoons Sugar
2½ teaspoon Dry yeast
¾ teaspoon Salt
1 Egg; lightly beaten
1½ teaspoon Canola oil
1¼ cup Flour; or more to taste

Directions

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 ¼ 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.

Source The Grilling Season by Diane Mott Davidson Formatted for Mastercook by Carol Floyd--c.floyd@...

Recipe by: Diane Mott Davidson, The Grilling Season Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@...> on Mar 11, 1998

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