Directions: |
Directions:This recipe is for a double layer pie which is one with a bottom and a top.
1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Stop adding water once the dough forms a ball or if it starts to get sticky.
2. Wrap in plastic and refrigerate for 4 hours or overnight.
3. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Tips: Keep the dough cold and work it sparingly. When dealing with flour, you can never put an exact amount of water because the moisture content of flour is different depending on where you live. Chill the water in the freezer until ice crystals begin to form. Cut very cold UNSALTED butter into cubes and cut it in the flour and salt with a pastry blender (or pulse in food processor) until it resembles coarse crumbs. Transfer to large bowl and gently toss water into crumbs 1 tsp at a time with a fork. Do not use food processor to incorporate water - it's too easy to overwork the dough. The dough should have small bits of butter - this makes the crust flaky. Cool off hands under cold water, pat dry, gather the crumbs into a flattened ball, wrap in plastic, and refrigerate. Refrigeration is necessary because it allows the gluten to relax and prevent shrinkage. You may need to roll out the dough twice. First roll out is usually crumbly, uneven, and has large breaks. Gently gather in edges to form another ball, flip it smooth side up, and roll out again. Smooth, round, even crust should be easier the second roll out. |
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