Flaky pie dough

 
                              FLAKY PIE DOUGH
 
 Recipe By     : BAKERS' DOZEN (NICK MALGIERI) SHOW #1A16
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Ingredients for a one-crust pie -- about 10 ounces:
    1 1/4  cups          allpurpose bleached flour
      1/4  teaspoon      salt
      1/8  teaspoon      baking powder
    8      tablespoons   cold unsalted butter -- (1 stick)
    2      tablespoons   cold water -- (2 to 3)
                         Ingredients for a twocrust pie -- about 1 1/4 pounds
                         dough:
    2 1/2  cups          allpurpose bleached flour -- (about 11 ounces)
      1/2  teaspoon      salt
      1/4  teaspoon      baking powder
   16      tablespoons   cold unsalted butter -- (2 sticks)
    4      tablespoons   cold water -- (4 to 6)
 
 To mix the dough by hand, combine flour, salt and baking powder in a
 mediumsized mixing bowl and
 stir well to mix. Cut butter into 1tablespoon pieces and add to dry
 ingredients. Toss once or twice to
 coat pieces of butter. Then using your hands or a pastry blender, break the
 butter into tiny pieces and
 pinch and squeeze it into the dry ingredients. Keep the mixture uniform by
 occasionally reaching
 down to the bottom of the bowl and mixing all the ingredients evenly
 together. Continue rubbing the
 butter into the dry ingredients until the mixture resembles a coarseground
 cornmeal and no large
 pieces of butter remain visible. Sprinkle the minimum amount of water over
 the butter and flour
 mixture and stir gently with a fork the dough should begin holding together.
 If the mixture still
 appears dry and crumbly, add the remaining water, 1 teaspoon at a time for
 the smaller quantity of
 dough, a tablespoon at a time for the larger quantity, until the dough holds
 together easily.To mix the
 dough in the food processor, combine flour, salt and baking powder in work
 bowl fitted with metal
 blade. Pulse 3 times at 1second intervals to mix. Cut butter into 1
 tablespoon pieces and add to work
 bowl. Process, pulsing repeatedly at 1second intervals, until the mixture is
 fine and powdery,
 resembles a coarseground cornmeal and no large pieces of butter remain
 visible about 15 pulses in
 all. Scatter the minimum amount of water on the butter and flour mixture and
 pulse 5 or 6 times the
 dough should begin holding together. If the mixture still appears dry and
 crumbly, add the remaining
 water, 1 teaspoon at a time for the smaller quantity of dough,one tablespoon
 at a time for the larger
 quantity, until the dough holds together easily. Turn the dough out onto a
 lightly floured surface and
 form it into a disk (two equal disks for the larger amount of dough).
 Sandwich the disk(s) of dough
 between two pieces of plastic wrap and press it into a 6inch circle.
 Refrigerate the dough until firm, or
 until you are ready to use it, at least 1 hour.
 
 
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