Pie Dough

Serves: 5

Lelia Marks

1 January 1970

Based on User reviews:

45

Spice

52

Sweetness

52

Sourness

36

mins

Prep time (avg)

5

Difficulty

Ingredients:

1.333333 cups

All-Purpose Flour

1 tsp

Salt

Directions:

1

Stir together the flour and salt with a fork to blend

2

Cut the fat into the flour using a food processor, pastry blender, or 2 knives

3

(For pies with liquid fillings like custard or cooked fruit fillings that are thickened with cornstarch or tapioca, the bits of fat should be evenly small, and the mixture should resemble a coarse meal

4

This will result in a mealy pie crust, which is less likely to become soggy as the pie bakes

5

For pies to be filled with fruit or another nonliquid filling, leave some bits of fat in larger pieces, about the size of a small pea, for a crisp and flaky texture in the baked crust

6

) Drizzle a few tablespoons of the ice water over the surface of the flour mixture and quickly rub the water into the flour

7

Continue to add the water, a tablespoon or so at a time, just until it holds together when you press a handful of it into a ball

8

The dough should be evenly moist, not wet, and shaggy or rough in appearance

9

Turn the dough out onto a lightly floured work surface

10

Gather and press the dough into a ball, wrap well, and let chill in the refrigerator for 20 minutes

11

Unwrap the dough, place it on a lightly floured work surface, and scatter a little flour over the top

12

Alternatively, place the dough between sheets of parchment or waxed paper

13

Roll out the dough for the bottom crust of a pie into an even round about 13 inches in diameter (for a 9-inch pie pan)

14

It should be about 1/8 inch thick

15

Fold the dough in half or roll it loosely around the rolling pin, and gently lift and position it over the pan

16

Unfold or unroll and ease the dough into the pan without stretching, making sure that the pan sides and the rim are evenly covered

17

Press the dough gently against the sides and bottom

18

Trim the overhang to 1 inch

19

Tuck the dough overhang under itself and flute the edges

20

Fill and bake the pie according to recipe directions

21

Pie doughs may be soft and difficult to roll either because they are too warm, a little too much water has been added to the dough, or the weather is humid

22

Using marble pastry boards and rolling pins, which stay cooler than the surrounding air, helps to keep pastry dough cool and easy to handle

23

Another trick to working with pie dough is to roll out the dough between two pieces of parchment or waxed paper

24

This technique can be a big help to the novice baker

25

Stir together the flour and salt with a fork to blend

26

Cut the fat into the flour using a food processor, pastry blender, or 2 knives

27

(For pies with liquid fillings like custard or cooked fruit fillings that are thickened with cornstarch or tapioca, the bits of fat should be evenly small, and the mixture should resemble a coarse meal

28

This will result in a mealy pie crust, which is less likely to become soggy as the pie bakes

29

For pies to be filled with fruit or another nonliquid filling, leave some bits of fat in larger pieces, about the size of a small pea, for a crisp and flaky texture in the baked crust

30

) Drizzle a few tablespoons of the ice water over the surface of the flour mixture and quickly rub the water into the flour

31

Continue to add the water, a tablespoon or so at a time, just until it holds together when you press a handful of it into a ball

32

The dough should be evenly moist, not wet, and shaggy or rough in appearance

33

Turn the dough out onto a lightly floured work surface

34

Gather and press the dough into a ball, wrap well, and let chill in the refrigerator for 20 minutes

35

Unwrap the dough, place it on a lightly floured work surface, and scatter a little flour over the top

36

Alternatively, place the dough between sheets of parchment or waxed paper

37

Roll out the dough for the bottom crust of a pie into an even round about 13 inches in diameter (for a 9-inch pie pan)

38

It should be about 1/8 inch thick

39

Fold the dough in half or roll it loosely around the rolling pin, and gently lift and position it over the pan

40

Unfold or unroll and ease the dough into the pan without stretching, making sure that the pan sides and the rim are evenly covered

41

Press the dough gently against the sides and bottom

42

Trim the overhang to 1 inch

43

Tuck the dough overhang under itself and flute the edges

44

Fill and bake the pie according to recipe directions

45

Pie doughs may be soft and difficult to roll either because they are too warm, a little too much water has been added to the dough, or the weather is humid

46

Using marble pastry boards and rolling pins, which stay cooler than the surrounding air, helps to keep pastry dough cool and easy to handle

47

Another trick to working with pie dough is to roll out the dough between two pieces of parchment or waxed paper

48

This technique can be a big help to the novice baker