BOOKING INQUIRIES: 347.766.1822 INFO@CHEFJJACKSON.COM

Simple Pie Dough

Ingredients

 

2 ½ cups all-purpose flour, plus extra

2 sticks unsalted butter, frozen, cut into ½ cubes

1 tsp salt

1 tsp sugar

6 to 8 tbsp ice water

 

Preparation

  1. Put flour, sugar, and salt into the bowl of a food processor and pulse a couple of times to mix. Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas. Sprinkle the mixture with about 1/4 cup of ice water (make sure there are no ice cubes in the water!) and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together. NOTE: You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together. Be cautious with the amount of water you add, too much and the crust will be tough.

  2. Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gather the mixture in a mound. At this point, if you want, you can do what the French call fraisage: push down with the palm of your hand on the dough crumbles a few times. This will help flatten the pieces of butter into layers which will help your crust be flaky.

 

Divide the dough mixture into two even-sized mounds. Use your hands to form each one into a disk. Do not over-knead! Kneading develops gluten which will toughen the dough, not something you want in a pastry crust.

Sprinkle each disk with a little flour, wrap each one in plastic wrap and refrigerate for at least 2 hours.

Divide the dough mixture into two even-sized mounds. Use your hands to form each one into a disk. Do not over-knead! Kneading develops gluten which will toughen the dough, not something you want in a pastry crust. 


Leave a comment

Please note, comments must be approved before they are published