Wednesday, March 4, 2009

Basic Pie Dough

When I decided to make an apple pie, I figured I'd go all the way and make the crust too. I have followed Katie's blog for a while now, and I am always amazed with her desserts. I found this basic pie dough recipe on Good Things Catered, but Katie got it from America's Test Kitchen. If the dough gets hard to work with, just toss it back in the freezer for a few minutes to cool the shortening and then start working with it again.

Basic Pie D

2 1/2 c. unbleached all-purpose flour
1 tsp salt
2 Tbsp sugar
1/2 c. vegetable shortening, chilled
12 Tbsp (1 1/2 stick) cold unsalted butter, cut into ¼ in pieces
6-8 Tbsp ice water

1. Process the flour, salt, and sugar in a food processor until combined.
2. Add the shortening and process until the mixture has the texture of coarse sand, about 10 secs.
3. Scatter the butter into the flour and cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-sec pulses.
4. Turn the mixture into a medium bowl. Sprinkle 6 Tbsp of the ice water over the mixture. With a rubber spatula, use a folding motion to mix. Press down on until dough sticks together, adding up to 2 Tbsp more ice water if the dough will not come together. (I only needed about 3 Tbsp of water total)
5. Divide the dough into 2 balls and flatten each into 4 in disks. Wrap each in plastic and refrigerate at least 1 hour and up to two days before rolling.

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