Making a good flaky pie dough is simple but requires taking your time. One of the keys to making the dough flaky is keeping the butter as cold as possible throughout the mixing and shaping stages. We use a small food processor for this recipe but it can also be done by hand. Often I double the recipe for more dough.
For the Pie Dough:
- 1 and 1/4 cups all-purpose flour
- 1 Tablespoon sugar in the raw
- 1 Teaspoon rock salt
- 3-4 Tablespoons ice water
- 1/2 cup chilled butter (put in the freezer for 10 - 15 minutes) cut into pieces.
Place the four, salt, sugar into the food processor.
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Add the chilled butter and pulse the food processor for about 10 - 15 seconds. The butter should look like very small pebbles with no large chunks.
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From Upcountry Recipes Next add the chilled water and mix by hand or fork until a dough forms. Start with 4 Tablespoons of water and slowly add more if the dough is still looking dry. This is what the dough should look like after the water has been added. |
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Quickly wrap the dough with plastic and form the dough into a tight ball.
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This is what our dough looked like in the bag.
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Let the dough chill in the freezer for 10 - 15 minutes. At this stage you could also put the dough into the fridge to work with the dough the next day. This is a good time to pre-heat the oven to 350 F.
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Once the dough has chilled roll out the dough into the shape of your dish and form the edges with your hands. Work quickly to keep the dough cool.
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Use a fork to poke holes into the dough to let it bake evenly in the oven. Chill the dough one last time for 5 to 10 minuets and then par-bake or pre-bake the dough at 350 for 7 to 10 minuets.
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| From Upcountry Recipes |
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