Page 106 - Pie Squared

CARAMELIZED ONION CRUST

For a Double- or a Single-Crust Slab Pie

While baking, this crust smells like onion soup mix. In a good way. It
is the perfect envelope for a filling that might benefit from some zip.
Plan plenty of time for the two rounds of chilling: One for the butter
and a second for the crust. Chop the onions very finely so they

disperse throughout the butter and the dough. Flour the board and
rolling pin generously before beginning to roll it out; this is a sticky
dough and it warms quickly. (See here to make the dough by hand or
in a stand mixer.)

FOR A DOUBLE CRUST

2½ cups plus 2 tablespoons (325 g) all-purpose flour

16 tablespoons (225 g) Onion Butter (recipe follows)
½ teaspoon kosher salt

½ cup (120 ml) ice water

FOR A SINGLE CRUST
1⅓ cups (160 g) all-purpose flour

8 tablespoons (113 g) Onion Butter (recipe follows)

¼ teaspoon kosher salt

¼ cup (60 ml) ice water

Place the work bowl of the food processor on the scale, set the scale
to zero, and weigh the flour into the bowl. Weigh in the onion butter;

add a pinch of salt. Move the bowl to the food processor base, insert
the metal blade, cover, and use the Pulse function to cut the flour
and butter into flour-covered, pea-sized pieces, about 15 quick