Dhanson: Created page with "{{RecipeSummary |PrepTime=10 min |CookTime=n/a |Source=''The Smitten Kitchen Cookbook'' by Deb Perelman (pg 226-227) |Yield=1 double crust or 2 open pie crusts |Rating={{Very Good}} }} === Ingredients === * 2 1/2 c all-purpose flour * 1 T sugar * 1 t table salt * 16 T unsalted butter, very cold * 1/2 c ice-cold water === Preparation === By hand: In a large, widish bowl, stir together your flour, sugar, and salt. Cut the butter into a medium-sized dice and scatter the..."

2024-03-31T23:51:13Z

Created page with "{{RecipeSummary |PrepTime=10 min |CookTime=n/a |Source=''The Smitten Kitchen Cookbook'' by Deb Perelman (pg 226-227) |Yield=1 double crust or 2 open pie crusts |Rating={{Very Good}} }} === Ingredients === * 2 1/2 c all-purpose flour * 1 T sugar * 1 t table salt * 16 T unsalted butter, very cold * 1/2 c ice-cold water === Preparation === By hand: In a large, widish bowl, stir together your flour, sugar, and salt. Cut the butter into a medium-sized dice and scatter the..."

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{{RecipeSummary
|PrepTime=10 min
|CookTime=n/a
|Source=''The Smitten Kitchen Cookbook'' by Deb Perelman (pg 226-227)
|Yield=1 double crust or 2 open pie crusts
|Rating={{Very Good}}
}}
=== Ingredients ===
* 2 1/2 c all-purpose flour
* 1 T sugar
* 1 t table salt
* 16 T unsalted butter, very cold
* 1/2 c ice-cold water

=== Preparation ===
By hand: In a large, widish bowl, stir together your flour, sugar, and salt. Cut the butter into a medium-sized dice and scatter the pieces over the flour. Using your pastry blender or fingertips, work the butter into the flour mixture until the largest pieces of butter are the size of tiny peas.

In a food processor: Combine flour, sugar, and salt in the work bowl of your food processor with a few quick pulses. Cut the butter into a small dice and scatter the pieces over the flour. In quick pulses, let the machine work the butter into the flour, stopping as soon as the largest pieces of butter are the size of small peas. Transfer the flour-butter mixture to a large bowl.

If the butter has warmed up a bit, place the bowl in the freezer for 5 minutes to quickly cool it down again. Drizzle the water over the flour-butter mixture and use a flexible spatula to gently stir it together until a craggy, uneven mass forms. Knead the dough and any loose bits together, working quickly so as to warm it as little as possible. If your bowl is wide enough, you might be able to get your hands in and work the dough together there; otherwise, dump all the flour bits on the counter and do so there.

Depending on the needs of the recipe, wrap the dough ball in plastic wrap, or split the dough in half and wrap each half. Chill halves for at least 1 hour; whole for 2 hours, before rolling it out.

When you're ready to make your pie, dust your counter generously with flour, place your piece of dough on it, sprinkle the top with additional flour, and begin to roll it out into a large round. I like to keep the pie dough moving at all times, rolling it twice, lifting it, and rotating it a quarter turn, repeating until it's the desired shape and size. Keep a bench scraper or long thin spatula handy and if the dough ever sticks to the counter, shimmy the spatula underneath and lift the dough enough that you can dust the counter with more flour. If the pie dough becomes soft, it will be harder to roll, more likely to stick and to break up those flake-inducing bits of butter--don't even try to fight it, just slide the dough onto the back of a baking sheet and into the freezer for a few minutes until it firms up again.

If the dough is intended for a pie pan, I like to fold it into uncreased quarters and gently transfer it so that the inner corner meets the center of the bottom of my pie pan. Then, gently unfold the dough, letting it drape against the inner sides of the pie tin, and trim the overhang. Let your recipe take it from here.

[[Category:Pie Crust]]

All Butter, Really Flaky Pie Dough - Revision history