Page 53 - Pie Squared

Mixing Pie Dough by Hand

Mixing by hand is similar, but the rest period is even more important,
allowing the flour to absorb all the moisture and avoid puffy pockets

of unincorporated flour in the pie crust. I like to use a box grater to
create flakes of frozen butter when making dough by hand because
even though this method takes more time, the frozen butter doesn’t
lose structure and emulsify. Weigh the flour into a large bowl. Freeze

the butter in sticks or blocks (not cubes) until solid. Using the largest
holes on a box grater, shred the butter directly into the bowl
containing the flour, intermittently fluffing the mixture so the butter
doesn’t clump. (If you don’t have a box grater, cube the butter, chill,

and use a pastry blender, two table knives, or simply pinch it
between your fingers to cut it into the flour.) Using your hands,
quickly combine the ingredients until the ribbons of butter are lightly
coated in flour. Work thoroughly and quickly. Pour in the cold liquid

and use your hands to gather the ingredients. Rather than squeeze
the dough, instead toss and fold, lightly pressing it into a sort of
cohesive mass. It will take time for the flour to absorb the liquid,
some of which happens while it rests, but work the mixture until all

the flour is dampened and the dough is a shaggy clump. Scrape all
the dough onto the flour-dusted plastic wrap and proceed.

Mixing Pie Dough with a Stand Mixer

This is a last resort dough-making option. It’s the most challenging
method because it is very difficult to control how rapidly the butter is

cut in. Place the bowl of the stand mixer on the scale and weigh in
the flour. Weigh in the very cold, not frozen, cubed butter. The butter
should give under your fingertips, but should not smush. Add the

salt. Set the bowl on the mixer and use the paddle attachment on the
lowest speed to gradually cut in the butter. This should take about 20
seconds. Pour in the cold liquid and combine on the lowest speed for
less than 1 minute. Dump the dough, which will be very loose and
barely contained, onto the prepared, flour-dusted plastic wrap and

proceed.