Pie (Pastry) Dough Recipe
Makes sufficient dough for one 9” pie (no top).
Cut
- 150g10 tbsp cold butter
into 5mm⅛”-¼” cubes and put them in the freezer for 30-45 minutes.
Prepare half a cup of ice water. In a food processor, combine
- 200g all-purpose flour
- 3g½ tsp salt
then add the butter chunks and sprinkle in
- 60 ml4 tbsp ice-cold water
Pulse several times for a total of approximately 15 seconds until it resembles a coarse meal that adheres to itself slightly in centimeter-sized½”-sized chunks (see images below). Add up to 60 ml4 tbsp more cold water in small increments if that doesn’t happen.
Pour the mixture onto a cutting board/counter and quickly compress it into a ball with your hands. Wrap it loosely in plastic, then flatten it into an even disk, re-compressing the edges if they split (which will make rolling it out easier).
Refrigerate at least 2 hours.
My recommended blind baking technique uses sugar instead of weights. 175°C350°F for 1 hour!