Page 33 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

All-Butter Easy Pie Dough

,
. You have two options: You can make it with all
butter for full flakiness or add a little shortening to lend greater
workability to the mix. Both are great options for double-crust pies.

Makes enough dough for 1 (9-inch/23-cm) double-crust pie

all-purpose flour, cold 2 cups 250 g
salt 1 teaspoon 6 g

sugar 1 tablespoon 11 g
unsalted butter, cut into
small pieces and chilled in 1 cup 225 g
the freezer for 10 minutes
ice water (Don’t add the ice
to the pie dough, just the ½ cup 120 ml
water.)

lemon juice 1 teaspoon 5 ml

1
. In the bowl of a food processor fitted with the blade attachment,
pulse together the flour, salt, sugar, and butter until the mixture
resembles cornmeal.

2
. In a small bowl, stir together the ice water and the lemon juice.
Slowly add the liquid to the flour mixture, pulsing, until the dough
just comes together. Squeeze a small piece of dough between your
thumb and index finger to make sure it holds its shape.

3
. Turn the dough out onto a lightly floured surface and divide it in

half. Gently turn over each piece of dough a few times so that any
dry bits are incorporated. Form each piece into a loose disk, cover
the dough with plastic wrap, and let it rest in the refrigerator for at
least 20 minutes.

OPTIONS!
Option 1 Part-Butter/Part-Shortening Easy Pie Dough