It took me awhile to tackle my white bread (almost a year and a half), but thankfully I found what worked when it came to pies much much quicker. It helps to have some pie baking champions in our family, but then again, standards were high! If you want to impress someone like my husband the crust has to be tasty and flaky, with a strong emphasis on flaky. With a little help from Grandma and a recipe I found in a magazine, a new recipe was born!
Dough for Double Crust Pie
If you only need a single, like the picture above, then all you have to do is half this recipe.
2 1/2 sticks of cold butter
2 1/2 cups of flour
2 tablespoons of sugar
2 teaspoons salt
1/2 cup ice water
- Cube 4 tablespoons butter into small cubes (another option is to grate the butter) and place into freezer.
- Cut remaining butter into small cubes as well… about 1/2 inch cubes.
- In a food processor combine 1 1/2 cups (or about half of the flour you have set aside) with sugar and salt. about two pulses.
- Add cubed butter (keep the portion you have in the freezer in the freezer for now) and process until a paste forms. This will take less than a minute.
- With your hands break apart the paste into chunks (1 or 2 inch chunks) while in the food processor.
- Add the rest of the floor and pulse. This time you only want to pulse until there are tiny broken pieces of dough, no larger than an inch (probably only 5 pulses).
- Transfer all contents of food processor to a bowl and add you frozen butter and coat the butter with the mixture.
- Sprinkle 1/4 cup of ice water over the mixture.
- Toss is a spatula until everything is evenly moistened.
- Sprinkle 1/4 cup of ice water again
- Toss to combine
- Now begin pressing the dough with the spatula to compact it all together.
- Wrap into plastic wrap to form two 4-inch disks.
- Refrigerate dough for at least two hours or no more than two days.
- When you’re ready to use the dough, let it sit out for ten minutes before rolling.
Rolling out the dough
When rolling out the dough you will want to sprinkle your surface and you dough lightly with a bit of flour.
Roll your dough out evenly by only rolling the rolling pin from 12 o’clock to 6 o’clock, and by picking up and turning the dough frequently.
You are finished rolling when your dough can hang easily over the pie plate by at 3-4 inches.
Important Note: If you aren’t going to bake right away, then place your pie plate in the refrigerator. If you don’t keep it cold, chances are your crust will shrink significantly during baking.