Need help with this recipe

[oli]

This recipe is for one crust. Will doubling the recipe make 2 crusts?

Ingredients:

3 Tbs. water

2 tsp. cornstarch

1 cup (5 oz./155 g) plus 2 Tbs. all-purpose flour

2 tsp. sugar

1/4 tsp. kosher salt

10 Tbs. (1 1/4 sticks) (5 oz./150 g) cold salted butter, cut into 1/2-inch (12-mm) pieces

2 Tbs. sour cream

 

[marilynfl]

Here's Mark Ruhlman's Pie Ratio: 3:2:1 (flour, fat, liquid)

Your recipe has equal parts flour & fat (5 oz each)...plus the sour cream can count as both liquid and fat).

https://www.splendidtable.org/recipes/pie-dough-ratio

 

[marilynfl]

I use this ratio: 2 cups flour, 1 cup buttter, 1/2 C liquid + I add 1/4 C sugar

https://www.bigoven.com/recipe/gesines-pie-crust/360291

 

[oli]

Thanks for the rapid response and help, but I would rather work with this recipe for now.

 

[marilynfl]

Some good data points from Serious Eats

http://www.seriouseats.com/2015/03/science-of-pie-7-myths-that-need-to-go-away.html

 

[marilynfl]

Then, yes...1 cup of flour makes 1 crust, 2 cups makes 2 crusts (normal size)

not two 10" deep dish.

Good luck. It sounds like it will be very tender (short).
Let us know how it turns out.

By the way, if you're planning on blind baking it, put the rolled crust in the pie pan in the refrigerator for 30 minutes while the oven preheats. You want the butter cold when it hits the hot oven.

 

[oli]

I've made this single crust and it was quite wonderful - Chris Kimball's Milkstreet recipe

 

[charley]

That's a really interesting article--and I didn't know he did the CI "research" about using vodka.

 

[marilynfl]

What was your filling? Don't you just love a positive outcome!