All Butta Dough for A Double Crust Pie
This Recipe is from Cook’s Illistrated and makes 2 layers for a single 9” pie
Pie Crust is one of those things that I find sacred in a kitchen. It is something that has the ability to make or break a dish. It has been my teacher. There are so many different ways to make it and by far the easiest way is to purchase a pie crust off the shelf at the grocery store. I am hard headed and stubborn so that is not the direction I heed.
So please have at this butter lovers favorite recipe and great teacher the Cooks Illistrated “Foolproof All-Butter Dough for Double-Crust Pie.” And for added bonus I would like to hint at my appreciation of a combination of European butter with American Style butter. Water content differeneces.
Ingredients
20 tablespoons Unsalted Butter
2 1/2 cups All Purpose Flour
2 tablespoons Granulated Sugar
1 teaspoon Salt
1/2 cup Ice Water
*Special Equipment to have, Food Processor, and cheese grater
Directions
Grate 4 Tablespoons butter on large oles of a box grater and palce in freezer. Cut remaining 16 tablespoons butter into 1/2 inch cubes.
Pulse 1 1/2 cups flour, sugar, and salt in food processor until combined. Add cubed butter and process until homogenous paste forms, 40 to 50 seconds. Using your hands, carefully break paste into 2 inc chunks and redistribute evenly around processor blade. Add remaining 1 cup flour and pulse until mixture is broken into pieces no larger than 1 inch (most pieces will be much smaller), 4 to 5 pulses.
Transfer mixture to medium bowl. Add grated butter and toss until butter pieces are separated and coated with flour.
Sprinkle 1/4 cup ice water over mixture. Toss with rubber spatula until mixture is evenely moistened. Sprinkle remaining 1/4 cup ice water over misture and toss to combine.
Press dough with spatula until dough sticks together. Use spatual to divide dough into 2 portions. Transfer each portion to sheet of plastic wrap.
Working with one portion at a time, draw edges of plastic over dough and press firmly on sides and top to form compact, fissure-free mass. Wrap in plastic and form into a 5 inch disk. Repeat with remaining portion.
Refrigerate dough for at least 2 hours or up to 2 days. Let chilled dough sit on counter ro soften slightly, about 10 minutes, before rolling. Wrapped dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.
