Yield: Makes 3 pie crusts
Prepare the pie dough prior to the filling and let rest as instructed below.
500g/ 4 cups All-Purpose Flour
1 pound Butter, preferably a European style like Plugra
1 Tablespoon Salt, Kosher Coarse
Prepare a 4c measuring cup full of ice, topped off with water. Set aside.
Toss dry ingredients together.
Cube the butter in varying rough chops of ½”- 1” pieces then toss the butter cubes into the dry ingredients and break the butter pieces apart before beginning to work the ingredients together. Making shmears and buttery flakes, work butter in with your hands. Do not use a machine or a pastry cutter, using your hands will help you discern the temperature and feel of the flour. You are looking to incorporate all the butter into the flour without overworking. Every piece of butter should be shmeared with some flour before you begin to add the water. There should be no whole pieces of butter. Doing this deftly is key. If your butter starts to feel to warm, use your refrigerator as a tool – place bowl in freezer or refrigerator at any time to cool off. Preferably, though, you will be able to work the butter in quickly without too much fuss.
To incorporate the water, start by drizzling about 1/4c of ice water. Using your hands only as a paddle (do not use your fingers or do ANY kneading), toss the water into the flour until it is fully absorbed. Add more water. Paddle with hands. Do this until the dough begins to form its own ball and does not take on any more water. You will likely use about 1/2c, depending on the humidity. Once you feel your flour has become a dough that feels moist but not wet or sticky, give it a few strong kneads to work it all together. Your dough should be tacky and supple feeling, but not sticky or moist.
Form the dough into three flat discs weighing 250-300g each and wrap in plastic
(I weigh the entire ball of dough and divide equally for three pie rounds).
Let chill and rest in refrigerator for at least 30 minutes before working with the dough.
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