Recipes @ Pastry for a Double-Crust Pie

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Sunday, May 1, 2011

Pastry for a Double-Crust Pie

Pastry for a Double-Crust Pie

Makes Enough for 2 Piecrusts

  • 2 cups plus 4 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 pound (2 sticks) cold unsalted butter, cut into small pieces
  • 1/4 cup ice water
  1. In a bowl, stir together the flour, salt and sugar. Using a pastry blender, cut the butter into the dry ingredients until the pieces are the size of small peas. (If you have a food processor, you can use it to pulse the dry ingredients together first. Once you add the butter, pulse for about 20 seconds until the mixture resembles coarse meal.)
  2. Add 1/4 cup ice water over the flour mixture, tossing with a fork until all of the dough is moistened. Depending on the humidity at the time you're making it, you may need to add more water as needed, 1 tablespoon at a time. You don't want a big sopping wet ball of dough. Just as soon as the pie crust comes together in the bowl (much like bread dough), stop adding water. (If you're using your food processor, you can add the 1/4 cup ice water in a slow steady stream through the feed tube with the machine running. Process just until the dough holds together. Do not process any longer than 30 seconds.)
  3. Turn the dough out onto a flat round on a piece of plastic wrap and chill for at least 1 hour before using.

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