Pie Wafers & Crumbs
Makes about twelve 3-inch rounds + ¼ cup crumbs
Do not overmix the dough once you add flour a great wafer is tender and snappy, which means minimal mixing!
I like to use a plastic pancake spatula or offset spatula to help transfer the dough rounds to the baking sheet and then again to get the baked wafers to release easily.
Ingredients:
140g unsalted butter, softened 10 T
70g sugar ⅓ cup
1 large egg yolk
15g water 1 T
235g flour 1½ cups + 1 T
4g kosher salt 1 tsp
Instructions:
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed for about 1 minute until smooth. Scrape down the sides of the bowl with a spatula.
Add the egg yolk and water and mix on low speed for 1 minute until well combined. Scrape down the sides of the bowl with a spatula.
Add the flour and salt and paddle on low speed just until combined, about 20 seconds.
Turn the dough out onto a work surface, divide it in half, and flatten it into 2 evenly shaped pancakes. Roll each dough pancake out between two sheets of parchment paper to a ½- inch thickness.
(Using parchment here is a real sanity saver, so don’t skip it!) Using a 3-inch round cookie cutter (or water glass), cut the dough rounds as close to one another as possible. Refrigerate or freeze the entire sheet of dough for at least 30 minutes.
Heat the oven to 325°F. Pan-spray or line two sheet pans with parchment paper or silicone baking mats.
Pop your chilled rounds off the parchment and transfer them to one of the prepared pans, spacing them ¼ inch apart. (They don’t spread in the oven!) Reshape the dough scraps into a ball, roll out, cut, and chill, repeating to get 12 cookies.
Once you have 12 rounds cut, take the remaining dough and break it up in your hands to form small clusters the size of peas. Spread them out evenly on the second sheet pan.
Bake the crumbs at 325°F until they have a very deep golden brown color, 10 to 12 minutes. Bake the wafers 3 to 5 minutes longer than the crumbs, 15 to 17 minutes total, until the wafers are a very deep golden brown color as well. (It takes the wafers longer than you think to achieve this, but it is crucial to the pie flavor coming to life.)
Let the crumbs and wafers cool completely before layering into a snap. If made in advance, these crumbs and cookies will last in airtight containers in the fridge for up to 5 days.
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