Perfect
Pastry for a double-crust pie
2 cups unbleached, all-purpose flour
3/4 teaspoon salt
14 Tablespoons (1 stick plus 6 Tablespoons) unsalted butter, very cold
6 - 8 tablespoons ice water (add a tiny bit more, if necessary)
Stir the salt into the flour in a large bowl. Cut the cold butter into pieces and add to the flour. Using a pastry blender or two sharp knives, “cut in” the butter until well-distributed and no large chunks remain. (Recipes always say “like peas” but it never looks like peas to me.) Add 8 tablespoons ice water while tossing the mixture with a fork. Add a small amount of additional water if necessary and continue tossing gently just until all of the flour is moistened and holds together when pressed. Do not stir vigorously or the crust will be tough!
Turn the dough out onto a lightly floured board or counter and press together into a disc. Cut in half and set one half aside. Roll one half into a circle an inch larger than your pie pan. Place in the pan allowing it to hang over the edge. Turn the filling into the crust. (If using for a fruit pie, don't forget to dot with 2 tablespoons butter.) Using a sharp paring knife, trim the edge of the dough so it comes just past the edge of the pan. Roll the remaining dough into another circle about the same size as the first. Place over the filling and trim so it hangs over the edge of the pan by about 1 inch. Now, tuck the edge of the top crust under the edge of the bottom crust and press to seal well all around the pan. Then make a decorative edge with your thumb or by pressing with fork tines. This keeps the filling from bubbling down under the bottom crust and burning.
Cut a small hole, about the size of a Cheerio in the center of the crust to allow steam to escape, then cut slits or a design in the top, being careful not to accidentally cut through the bottom crust. Bake as directed in the pie recipe.
2 cups unbleached, all-purpose flour
3/4 teaspoon salt
14 Tablespoons (1 stick plus 6 Tablespoons) unsalted butter, very cold
6 - 8 tablespoons ice water (add a tiny bit more, if necessary)
Stir the salt into the flour in a large bowl. Cut the cold butter into pieces and add to the flour. Using a pastry blender or two sharp knives, “cut in” the butter until well-distributed and no large chunks remain. (Recipes always say “like peas” but it never looks like peas to me.) Add 8 tablespoons ice water while tossing the mixture with a fork. Add a small amount of additional water if necessary and continue tossing gently just until all of the flour is moistened and holds together when pressed. Do not stir vigorously or the crust will be tough!
Turn the dough out onto a lightly floured board or counter and press together into a disc. Cut in half and set one half aside. Roll one half into a circle an inch larger than your pie pan. Place in the pan allowing it to hang over the edge. Turn the filling into the crust. (If using for a fruit pie, don't forget to dot with 2 tablespoons butter.) Using a sharp paring knife, trim the edge of the dough so it comes just past the edge of the pan. Roll the remaining dough into another circle about the same size as the first. Place over the filling and trim so it hangs over the edge of the pan by about 1 inch. Now, tuck the edge of the top crust under the edge of the bottom crust and press to seal well all around the pan. Then make a decorative edge with your thumb or by pressing with fork tines. This keeps the filling from bubbling down under the bottom crust and burning.
Cut a small hole, about the size of a Cheerio in the center of the crust to allow steam to escape, then cut slits or a design in the top, being careful not to accidentally cut through the bottom crust. Bake as directed in the pie recipe.
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| Forming the dough into a disc. |
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| Rolling out the dough on a lightly floured board. I love my French rolling pin that's tapered on the ends. If you look closely, you can see the pieces of butter in the dough. |
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| (I roll the dough around the rolling pin to transfer it to the pie pan, but I couldn't get a clear picture of that.) Let the dough hang over the edge until you fill the crust. |
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