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Flakiest Pie Crust EVAH
Dated: November 12 2018
A Tender, Flaky Crust is the best part of any pie, whether it’s filled with fresh fruit or nuts and warm fall spice. The rich taste of real butter produces a versatile and delicious pie pastry, but for a crust that’s easier to handle, try incorporating butter and shortening. The combination of butter and fat provides both stability, from the shortening, and flavor from the butter.
Short on Time, Tools and Patients! Freeze Butter, using a cheese grater, Grate the butter and place back in freezer. In a bowl using a fork add dry ingredients, mix, fold in grated frozen butter, add COLD water and mix with a fork until the dough pulls together. Wrap well in plastic wrap and refrigerate for at least 1 hour. Easy As Pie
1 1/3 cups all-purpose flour
1 Tbs. sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter
4 Tbs. ice water, plus more as needed
To Make Dough using a Food Processor, fit a food processor with the metal blade. Add the flour, sugar and salt to the work bowl. Pulse the machine 2 or 3 times to mix the ingredients evenly.
Using a sharp knife, cut the butter into 3/4-inch cubes and add them to the work bowl.
Pulse the food processor 8 to 10 times. At this point, some of the butter pieces should be blended into the flour, but bits the size of peas should still be visible.
Add the 4 Tbs. ice water and pulse the machine 10 to 12 times. To test the pie dough, stop the food processor and squeeze a piece of dough. If the dough crumbles, add more ice water, a tablespoon at a time, and pulse just until the dough holds together when pinched.
When the dough is done, it should come together in a rough mass in the food processor bowl but not form a ball. Do not over-mix or the crust will be tough.
Transfer the dough to a floured work surface. Shape the dough into a 6-inch disk. Wrap well in plastic wrap and refrigerate for at least 1 hour or up to overnight. Makes pastry for one 9-inch pie.
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.
To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.
To make a double-crust pie: Double the recipe, cut the dough in half and pat each half into a round, flat disk. Roll out one disk into a 12-inch round as directed and line the pan or dish. Press any scraps trimmed from the first round into the bottom of the second disk. Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.
To make a lattice top: Double the recipe, cut the dough in half and pat one half into a round, flat disk. Roll out the disk into a 12-inch round as directed and line the pan or dish. Trim the edge of the dough, leaving a 1/2-inch overhang. Press any scraps trimmed from the first round into the bottom of the remaining dough half. Pat the dough into a rectangle and roll out into a rectangular shape about 1/8 inch thick. Trim to cut out a 14-by-11-inch rectangle and refrigerate until ready to use.
Nut Dough Variation: Add 2 Tbs. ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed.
Make-Ahead Tip: Pie dough may be made ahead and frozen for up to 2 months. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a pie pan or dish, flute the edge and wrap well.
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