Mixing Pie Dough
The goal is to trap small pebbles of butter throughout the flour. When these hit the oven's heat, they release steam and create the layers that make a crust shatter when you bite it.
Cold is your only currency.
If the butter melts before it hits the oven, the flakes disappear. Use an ice-water bath and chilled equipment if your kitchen is warm.
- Large stainless steel bowl
- Pastry cutter or bench scraper
- Liquid measuring cup
- Plastic wrap
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tbspgranulated sugar
- 1 tspkosher salt
- 1 cupunsalted butter, cubed small and chilled
- 1/4 to 1/2 cupice water
Preserve the Butter Pebbles
Work the butter into the flour until the largest pieces are the size of peas. Do not overwork; if you see streaks of butter, you have succeeded.
The method.
Combine dry ingredients
Whisk the flour, sugar, and salt in your bowl to ensure even distribution.
Cut in the fat
Add the cold butter. Use a pastry cutter or your fingertips to smash the butter into the flour. Stop when the texture is uneven and chunky, like wet sand.
Add water gradually
Sprinkle the ice water over the mixture, a tablespoon at a time. Toss with a fork between additions until the dough just begins to clump.
Form the discs
Gather the dough into two balls. Flatten them into discs, wrap tightly in plastic, and refrigerate for at least one hour to allow the flour to hydrate.
When it doesn't go to plan.
Test for hydration by squeezing a handful of dough; if it holds its shape without crumbling, it is ready.
If your fingers are warm, hold your hands under cold running water and dry them thoroughly before handling the butter.
Use a bench scraper to fold the dough, which keeps your warm hands off the mixture entirely.
The ones that keep coming up.
Why is my dough crumbling?
It needs more water. Add it half a tablespoon at a time, mixing gently.
Can I use a food processor?
Yes, but use short pulses. It is very easy to over-process and melt the butter with a machine.
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