Flaky Pie Dough

---------- Recipe via Meal-Master (tm) v8.05

Title: Flaky Pie Dough
Categories: Pies, Bakery
Yield: 1 servings

Ingredients for a one-crust
-pie
-- bout 10 ozs:
1 1/4 c Allpurpose bleached flour
1/4 ts Salt
1/8 ts Baking powder
8 tb Cold unsalted butter; (1 sti
-ck)
2 tb Cold water; (2 to 3)
Ingredients for a twocrust
-pie
About 1 1/4 pounds
Dough:
2 1/2 c Allpurpose bleached flour
(about 11 ozs)
1/2 ts Salt
1/4 ts Baking powder
16 tb Cold unsalted butter; (2 sti
-cks)
4 tb Cold water; (4 to 6)

Recipe by: BAKERS' DOZEN (NICK MALGIERI) SHOW #1A16 To mix the dough by
hand, combine flour, salt and baking powder in a mediumsized mixing bowl
and stir well to mix. Cut butter into 1tablespoon pieces and add to dry
ingredients. Toss once or twice to coat pieces of butter. Then using your
hands or a pastry blender, break the butter into tiny pieces and pinch and
squeeze it into the dry ingredients. Keep the mixture uniform by
occasionally reaching down to the bottom of the bowl and mixing all the
ingredients evenly together. Continue rubbing the butter into the dry
ingredients until the mixture resembles a coarseground cornmeal and no
large pieces of butter remain visible. Sprinkle the minimum amount of water
over the butter and flour mixture and stir gently with a fork the dough
should begin holding together. If the mixture still appears dry and
crumbly, add the remaining water, 1 teaspoon at a time for the smaller
quantity of dough, a tablespoon at a time for the larger quantity, until
the dough holds together easily.To mix the dough in the food processor,
combine flour, salt and baking powder in work bowl fitted with metal blade.
Pulse 3 times at 1second intervals to mix. Cut butter into 1 tablespoon
pieces and add to work bowl. Process, pulsing repeatedly at 1second
intervals, until the mixture is fine and powdery, resembles a coarseground
cornmeal and no large pieces of butter remain visible about 15 pulses in
all. Scatter the minimum amount of water on the butter and flour mixture
and pulse 5 or 6 times the dough should begin holding together. If the
mixture still appears dry and crumbly, add the remaining water, 1 teaspoon
at a time for the smaller quantity of dough,one tablespoon at a time for
the larger quantity, until the dough holds together easily. Turn the dough
out onto a lightly floured surface and form it into a disk (two equal disks
for the larger amount of dough). Sandwich the disk(s) of dough between two
pieces of plastic wrap and press it into a 6inch circle. Refrigerate the
dough until firm, or until you are ready to use it, at least 1 hour.

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