Pie Dough

http://www.seriouseats.com/2015/10/how-to-make-pie-dough-step-by-step.html

Kenji

INGREDIENTS

This recipe will form enough pie dough for one double-crusted pie or two single-crusted pies. 

• • 12 1/2 ounces of all-purpose flour

  • 2 tablespoons of sugar

  • 1 teaspoon of salt

  • 10oz cold unsalted butter, cut into pats

  • 6 tablespoons (90g) ice water.

• 1. Combine salt, sugar, and 2/3 of the flour in a food processor and pulse a few times until they are evenly incorporated.

  2. Scatter the butter chunks evenly over the top of the flour mixture, pulse to start breaking up the butter. In a typical pie crust recipe, you stop when the butter is in pea-sized pieces. But this time, we're gonna keep going. Keep going until no dry flour remains and the mixture resembles a dough that collects in clumps.

  3. Spread the dough out around the bottom of the food processor bowl using a rubber spatula, then sprinkle it with the remaining flour.

  4. Pulse the dough one last time to incorporate, about 5 short pulses. The moist dough should break up, with plenty of dry flour still surrounding it.

  5. Transfer the dough to a bowl using a rubber spatula and sprinkle with the water. Use a spatula to fold the dough over itself, incorporating the water. Continue folding the dough until it forms one solid ball.

  6. Transfer the dough to a well-floured work surface. This dough will be quite a bit more moist than a traditional dough. Don't be afraid to use a little extra flour! Use a bench scraper to divide the dough into two even pieces. Shape the dough into two 4-inch disks. Wrap them tightly in plastic and refrigerate them for at least 2 hours and up to 3 days before proceeding.

  7. When ready to shape the dough, pull out one ball, set it on a well-floured work surface, and sprinkle with more flour. Use a tapered rolling pin to start rolling the dough out into a circle, lifting the dough and rotating it while rolling to achieve an even shape. Continue rolling, changing the angle of your rolling pin as you go to get an even shape and thickness. The finished dough should overhang your pie plate by an inch or two.