Basic Pie Dough
- 1 1/4 cups unbleached all-purpose flour
- 1 Tbs. sugar
- 1/4 tsp. salt
- 8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
- 3 Tbs. very cold water
- 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.
- Transfer the dough to a work surface, pat into a ball and flatten into a disk. Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick.
- Before baking, brush the crust with an egg wash. To make the egg wash, lightly beat an egg, add a tablespoon of milk to thin it, and brush onto the crust with a pastry brush. Sprinkle crust with granulated sugar.
Yields: one 9-inch single-crust pie or one 10-inch galette.
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. With pastry wheel, cut the dough into 10 strips 3/4 inch wide. Place 5 strips horizontally across the top of the pie at 1 inch intervals. Weave in 5 vertical strips and trim and flute the edges decoratively with your thumb.
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 dough round to line a pie pan or dish, flute the edge and wrap well.
- If you own a baking stone, bake the pie on a cookie sheet on top of the baking stone to prevent spillovers on the stone. Baking on a stone ensures that the bottom crust on even the juiciest fruit pie will be done when the top is brown.
- To keep your pie crust from burning or browning too quickly, wrap aluminium foil along the edge of the crust.
Printed From: www.sweetpeaskitchen.com