mariadnoca
Moderator
Good-for-Almost-Everything Pie Dough
For a 9-inch double crust
INGREDIENTS:
* 3 c. AP flour
* 1/4 c. sugar
* 1 1/2 tsp. salt
* 2 1/2 sticks (10 oz.) very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces
* 1/3 c. very cold (frozen is even better) vegetable shortening, cut into 4 pieces
* about 1/2 c. ice water
DIRECTIONS:
Put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop the butter and shortening in and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing - what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 6 tablespoons of the ice water - add a little water and pulse once, a little more and pulse again, and keep going that way. the use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary or even a few drops more, to get the dough that will stick together when pinched. Big pieces of butter still in the dough are fine. Scrape the dough onto a work surface. Divide the dough in half, gather each half into a ball, flatten them into disks, wrap in plastic and chill at least an hour.
From Dorie Greenspan - Baking from My Home to Yours
For a 9-inch double crust
INGREDIENTS:
* 3 c. AP flour
* 1/4 c. sugar
* 1 1/2 tsp. salt
* 2 1/2 sticks (10 oz.) very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces
* 1/3 c. very cold (frozen is even better) vegetable shortening, cut into 4 pieces
* about 1/2 c. ice water
DIRECTIONS:
Put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop the butter and shortening in and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing - what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 6 tablespoons of the ice water - add a little water and pulse once, a little more and pulse again, and keep going that way. the use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary or even a few drops more, to get the dough that will stick together when pinched. Big pieces of butter still in the dough are fine. Scrape the dough onto a work surface. Divide the dough in half, gather each half into a ball, flatten them into disks, wrap in plastic and chill at least an hour.
From Dorie Greenspan - Baking from My Home to Yours
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