Flaky Pie Dough

* Exported from MasterCook *

FLAKY PIE DOUGH

Recipe By : BAKERS' DOZEN (NICK MALGIERI) SHOW #1A16
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Ingredients for a one-crust pie -- about 10 ounces:
1 1/4 cups allpurpose bleached flour
1/4 teaspoon salt
1/8 teaspoon baking powder
8 tablespoons cold unsalted butter -- (1 stick)
2 tablespoons cold water -- (2 to 3)
Ingredients for a twocrust pie -- about 1 1/4 pounds
dough:
2 1/2 cups allpurpose bleached flour -- (about 11 ounces)
1/2 teaspoon salt
1/4 teaspoon baking powder
16 tablespoons cold unsalted butter -- (2 sticks)
4 tablespoons cold water -- (4 to 6)

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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