Crust:
20 tablespoons (2½ sticks) unsalted butter, chilled, divided (16 TBL cubed + 4 TBL shredded/frozen)
2 ½ cups (12½ ounces) all-purpose flour, divided (1.5 C + 1 C)
1 teaspoon table salt
½ cup ice water, divided (1/4 C + 1/4 C)
Filling:
2 pounds Yukon Gold potatoes, peeled and sliced crosswise 1⁄8 inch thick
½ teaspoon baking soda
1 ¼ cups heavy cream
3 garlic cloves, minced
1 onion, halved and sliced thin
1 ½ teaspoons table salt
½ teaspoon pepper
¼ teaspoon ground nutmeg
2 tablespoons minced fresh parsley
1 egg, lightly beaten
Marilyn's Note:
Watched ATK make this on my PBS station and wrote out the ingredients and instructions. Then I found someone had posted the ingredients, but not the steps. I'm posting here because I've never seen pie dough prepared like this before. You process 60% of the flour with 80% of the butter until it is a dough ball. Basically, you're coating all that flour with fat. Then you break that dough up into gumball size pieces, add the remaining 40% of flour, pulse, remove to a bowl, add frozen butter and drizzle in the water in two steps, mixing with a spatula. So the only flour that will directly interact with water to form gluten will be the last addition.
Put 1.5 C flour in food process with salt. Blend for 3 seconds.
Add 16 TBL of chilled butter cubes.
Process for 40-50 seconds, until a large ball of dough is formed.
Break that up into 1" chunks, add remaining flour and pulse 4-5 times.
Remove to bowl add frozen butter then add ice water in 2 steps.
It will be a wet-ish dough, but hydrates as it is refrigerated (2 hr min up to 48 hours).
Divide dough into two equal pieces and wrap TIGHTLY, compressing it into a 5"circle. Chill.
Filling:
Slice onions thin and add salt. Let sit for 10 minutes minimum.
Slice the potatoes and par-boil for 1 min in 4 quarts of boiling water + 1/2 tsp baking soda. Drain and return to pot. Add cream, garlic, nutmeg, onions, (+ any salty liquid) and pepper. Bring to simmer and cook for 5 minutes. Let cool.
Dust counter with flour, add 1 disc of dough and roll to 12" circle. Place in 9" pie pan.
Add 2 TBL minced parsley to cool potatoes and scrap into pie shell. Level it out so there are no pockets of air.
Roll out top crust to 12", cut 1/2" circle in middle for steam to escape (he used a pastry tip), cover pie, crimp edges.
Beat egg and brush all surfaces.
Preheat oven to 450 degrees.
Bake 18-20 minutes.
Lower temp to 325 and bake 30-40 minutes
Let cool at least 30 minutes.
20 tablespoons (2½ sticks) unsalted butter, chilled, divided (16 TBL cubed + 4 TBL shredded/frozen)
2 ½ cups (12½ ounces) all-purpose flour, divided (1.5 C + 1 C)
1 teaspoon table salt
½ cup ice water, divided (1/4 C + 1/4 C)
Filling:
2 pounds Yukon Gold potatoes, peeled and sliced crosswise 1⁄8 inch thick
½ teaspoon baking soda
1 ¼ cups heavy cream
3 garlic cloves, minced
1 onion, halved and sliced thin
1 ½ teaspoons table salt
½ teaspoon pepper
¼ teaspoon ground nutmeg
2 tablespoons minced fresh parsley
1 egg, lightly beaten
Marilyn's Note:
Watched ATK make this on my PBS station and wrote out the ingredients and instructions. Then I found someone had posted the ingredients, but not the steps. I'm posting here because I've never seen pie dough prepared like this before. You process 60% of the flour with 80% of the butter until it is a dough ball. Basically, you're coating all that flour with fat. Then you break that dough up into gumball size pieces, add the remaining 40% of flour, pulse, remove to a bowl, add frozen butter and drizzle in the water in two steps, mixing with a spatula. So the only flour that will directly interact with water to form gluten will be the last addition.
Put 1.5 C flour in food process with salt. Blend for 3 seconds.
Add 16 TBL of chilled butter cubes.
Process for 40-50 seconds, until a large ball of dough is formed.
Break that up into 1" chunks, add remaining flour and pulse 4-5 times.
Remove to bowl add frozen butter then add ice water in 2 steps.
It will be a wet-ish dough, but hydrates as it is refrigerated (2 hr min up to 48 hours).
Divide dough into two equal pieces and wrap TIGHTLY, compressing it into a 5"circle. Chill.
Filling:
Slice onions thin and add salt. Let sit for 10 minutes minimum.
Slice the potatoes and par-boil for 1 min in 4 quarts of boiling water + 1/2 tsp baking soda. Drain and return to pot. Add cream, garlic, nutmeg, onions, (+ any salty liquid) and pepper. Bring to simmer and cook for 5 minutes. Let cool.
Dust counter with flour, add 1 disc of dough and roll to 12" circle. Place in 9" pie pan.
Add 2 TBL minced parsley to cool potatoes and scrap into pie shell. Level it out so there are no pockets of air.
Roll out top crust to 12", cut 1/2" circle in middle for steam to escape (he used a pastry tip), cover pie, crimp edges.
Beat egg and brush all surfaces.
Preheat oven to 450 degrees.
Bake 18-20 minutes.
Lower temp to 325 and bake 30-40 minutes
Let cool at least 30 minutes.
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