Pie Dough

Pie Dough Makes 1 base

227g (1 7/8 C) AP Flour

150g (3/4C) Cubed Butter, 1/4” x 1/4” x 1/4”

1/2 tsp fine sea salt

67g (1/2 C) ice cold water

Method:

1.     Prepare the dough: In a large bowl, combine flour and salt. Cut in the fat (butter, shortening, or lard) using a pastry blender, fork, or a stand mixer with a paddle attachment. Work until the mixture resembles coarse crumbs with pea-sized pieces of fat.

2.     Add water: Gradually drizzle in cold water, a tablespoon at a time, mixing until the dough just comes together. Avoid overworking.

3.     Shape and chill: Turn the dough out onto a lightly floured surface and press it into a square about ¾ inch thick. Wrap the dough in plastic wrap (or parchment paper or a towel) and refrigerate for at least 30 minutes to rest.

4.     Roll out the dough: Once chilled, roll the dough out on a lightly floured surface to about 1/8 to ¼ inch thickness. Roll it out larger than your pie pan.

5.     Fit the dough into the pie pan: Place the pie pan upside down on the rolled dough. Using the pan as a guide, cut around it, leaving about ½ inch of excess dough.

6.     Transfer and shape: Carefully transfer the dough to the pie pan and press it gently into place. Trim any excess dough and flute the edges as desired.

o   For pies with cooked fillings or pies with tops: Add your filling to the pie crust and top with the second layer of dough. Flute the edges to seal the pie.

o   For blind-baked pies: After fluting the edges, line the crust with parchment paper and fill with pie weights (or dried beans). Bake at 400°F for 30 minutes. Reduce the oven temperature to 350°F and bake for an additional 20 minutes. Remove the parchment and pie weights, and bake for another 10 minutes to crisp the crust.