Perfect Pie Dough

July 12, 2012

Keep flour for pie crust stored in the freezer.  Measure out butter and the water and chill very well in the freezer before you begin to process the dough.

10 ounces all purpose flour

1/4 teaspoon salt

2 Tablespoons sugar

8 ounces unsalted butter diced and very cold

1/2 cup ice water

It is best to use a food processor for this dough as the blade action will make short work of the effort.  Place very cold flour, salt, sugar and butter in the bowl of the processor.  Pulse for about 30 seconds until the fat is the size of peas.  Add some of the cold water and pulse.  You might not need all the water and this is where your baking skills will be needed to determine if sufficient water has been incorporated..

you can also simply cut the butter into the flour on a clean surface much like you would if you are making quick puff pastry.. Leaving small chunks of butter helps make a flakier pie crust.. Add the water in the middle of a well if you choose this method.

Either method, chill the dough in refrigeration at least 1 hour before rolling it out..

The Recipe Multiplied Ten Times by Weight

6.25  pounds all purpose flour

2.5 teaspoons salt

1 1/4 cups sugar

4 pounds very chilled butter

5 cups chilled ice water

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