Pie and Tart Doughs

 


Foolproof All-Butter Single-Crust Pie Dough

Makes one 9-inch single crust
Total Time: 30 minutes, plus 2 hours chilling

Be sure to weigh the flour. This dough will be moister than most pie doughs, but it will absorb a lot of excess moisture as it chills. Roll out the dough on a well-floured counter.

Ingredients:
10 tablespoons unsalted butter, chilled, divided
1¼ cups (6¼ ounces) all-purpose flour, divided
1 tablespoon sugar
½ teaspoon table salt
¼ cup ice water, divided

1. Grate 2 tablespoons butter in large holes in the box grated grater. Place in the freezer. Cut the remaining 8 tablespoons butter into 1/2-inch cubes.

2. Mix 3/4 cup flour with sugar and salt in a food processor until they are combined, about 2 times. Add the cubed butter, and process until a homogeneous paste develops, which takes about 30 minutes. With your hands, gently break the paste into 2 inch chunks and then redistribute them evenly around the the blade of your processor. Add the remaining 1/2 cup of flour and process until the mixture is broken into pieces not larger that 1 inches (most fragments will end up being smaller) between 4 and five pulses. Transfer the mixture to a bowl. Mix in grated butter, and then toss until the butter bits are divided and coated in flour.

3. Sprinkle 2 tablespoons of ice over the mixture. Mix with a rubber spatula until the mixture is evenly dampened. Sprinkle remaining 2 tablespoons of ice water over mixture , and then toss for a good mix. Use a spatula to press dough until dough is firmly bonded. Transfer dough onto plastic wrap. Cut edges of plastic on dough and press it firmly against sides and the top to form a an unbreakable, compact mass. Wrap the dough in plastic and shape into a 5-inch-wide disk. Refrigerate dough for at most 2 hours, or up two days. Allow chilled dough to rest on counter for a while to soften, for about 10 minutes, prior to rolling. (Wrapped dough is able to be stored up to a month. If it is frozen, let the dough be completely thawed on counter prior to rolling.)

Foolproof All-Butter Double-Crust Pie Dough

Makes one 9-inch double crust
Total Time 30 minutes, plus 2 hours chilling

Be sure to weigh the flour. This dough will be moister than most pie doughs, but it will absorb a lot of excess moisture as it chills. Roll out the dough on a well-floured counter.

Ingredients:
20 tablespoons (2½ sticks) unsalted butter, chilled, divided
2½ cups (12½ ounces) all-purpose flour, divided
2 tablespoons sugar
1 teaspoon table salt
½ cup (4 ounces) ice water, divided

1. Grate 4 tablespoons of butter through large holes in the box grater. Place in the freezer. Cut the remaining 16 tablespoons of butter into 1/2-inch cubes.

2. Blend 1 1/2 cups of flour, sugar and salt in a food processor until they are combined 2 pulses. Add the cubed butter, and process until a homogeneous mixture develops, about 40 to 50 minutes. Utilizing your hands, break the paste into 2 inch chunks and distribute evenly across the blade of your processor. Add the remaining 1 cup of flour and process until the mixture is broken into pieces not larger that 1 inches (most fragments will end up being smaller) about 4 to five pulses. Transfer mixture into bowl. Add the grated butter. Toss until the butter chunks are separate and covered with flour.

3. Sprinkle 1/4 cup of ice water over the mix. Mix with a rubber spatula until the mixture is evenly well-saturated. Sprinkle the remaining 1/4 cup of liquid ice over the mixture and mix well. Make sure to press dough using a spatula until dough is firmly bonded. With a spatula, divide dough into two equal portions. Transfer each portion onto a the plastic wrap. As you work with one portion at a stretch, draw edges of the plastic over dough and press with a firm pressure on the sides and the top to form a an incredibly compact, non-fissure-free mass. Wrap the dough in plastic, then shape into a 5-inch-wide disk. The dough should be kept in the refrigerator for at least 2 hours, or up two days. Allow chilled dough to rest on counter to soften slightlyfor approximately 10 minutes prior to rolling. (Wrapped dough is able to be stored up to a month. If it is frozen, let the dough cool completely on counter prior to rolling.)

Classic Tart Dough

Makes one 9-inch tart crust
Total Time 20 minutes, plus 1 hour chilling

You need only to lightly flour the counter when rolling out this supple dough.

1 large egg yolk
1 tablespoon heavy cream
½ teaspoon vanilla extract
1¼ cups (6¼ ounces) all-purpose flour
⅔ cup (2⅔ ounces) confectioners’ sugar
¼ teaspoon table salt
8 tablespoons unsalted butter, cut into ¼-inch pieces and chilled

1. Mix egg yolks, cream and vanilla in a bowl. Process sugar, flour and salt in a food processor until well-mixed for approximately 5 seconds. Sprinkle butter on top and then pulse until mixture looks like coarse cornmeal, around 15 pulses. When the processor is in motion and egg yolks added, and mix until dough comes together in the blade of the processor around the blade, which takes about 12 minutes.

2. Transfer the dough onto a sheets of plastic wrap and make into a 6-inch disc. Then, wrap it tightly in plastic and then refrigerate for at minimum 1 hour, or up to 2 days. The dough should be allowed to sit on the counter for a while to soften, approximately 10 minutes prior to rolling. (Wrapped dough is able to be stored up to a month. If it is frozen, let the dough cool completely on counter prior to rolling.)

Moving Dough onto Pie Plate

1. Make dough loose and wrap it around a rolling pin. Carefully unroll dough onto 9-inch pie plate, leaving excess dough hang above edge.



2. Make dough easier to fit into the plates by lifting gently the edges of dough using your fingers and pressing it into the bottom of the plate using your other hand.



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