Pie Crust

Laminated Pie Crust Dough

113 g cake flour

113 g AP flour
15 g sugar
4 g salt

1 C cold butter
4 oz or 115 g ice cold water

Whisk together flour, sugar, and salt.
With a pastry cutter, cut butter into flour until butter is the size of peas.
Drizzle in ice water into flour, kneading lightly until dough comes together.
Add just enough ice water that no dry flour crumbs remain.

It is not necessary that the dough adheres to one ball.
Dough should be between 65 and 70 F; if not, refrigerate.
Using a well floured surface, roll dough to 10 by 15 inch rectangle.
Make a book fold (4 layers).

With a dough scraper, cut in half and stack (8 layers).
Cut dough in half with a bench scraper.
Wrap tightly in plastic wrap, forming a circular disc.

Refrigerate at least 2 hours.

See below for baking.
Yields 2 pie crusts.

LTK, based on
seriouseats

Sturdy Pie Crust Dough

120 + 230 g AP flour
25 g sugar
5 g salt
2 1/2 sticks cold unsalted butter, cut into 1/4 inch pieces
90 g or 6 T ice water
1 egg white, beaten
1 T coarse sugar for sprinkling

In a small bowl, weigh out 120 g flour.
Place food processor bowl on top and add 230 g flour, sugar, and salt.
Pulse twice to incorporate.
Spread butter evenly over dry ingredients.
Pulse until no dry flour remains and the mixture resembles dough.
Sprinkle 120 g flour over the top.
Pulse until flour is evenly dispersed (about 5 short pulses).
Transfer dough to bowl and sprinkle with ice water.
Using a rubber spatula, fold dough until it sticks when pressed.
Divide dough in half (376 g) and form each piece into a 4-inch disk.
Wrap tightly in plastic and refrigerate at least 2 hours.

See below for baking.
Yields 2 pie crusts.

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pictures

Single Crust Blind Bake

Roll dough out much larger than glass pie dish.
Place in pie dish, amply lining the curve.
For single crust pie, trim, tuck, and shape rim.
Freeze crust 30 mins.
Place pizza stone on lowest rack and preheat oven to 350.
Cover dough with foil and fill completely with baking beans.
Place dish on aluminum baking sheet.
Bake 60 mins or until golden brown underneath.
Egg wash with beaten white.

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Double Crust Bake

Roll dough out much larger than glass pie dish.
Place in pie dish, amply lining the curve.

Let overhang.

Freeze crust 30 mins.

Place pizza stone on lowest rack and preheat oven to 350.
Cover dough with foil and fill completely with baking beans.
Place dish on aluminum baking sheet.
Bake 60 mins or until golden brown underneath.

Roll top pie crust into 14-inch diameter circle.

Egg wash, sprinkle with sugar if using, and refrigerate.

Remove bottom crust from oven.

Working quickly, brush bottom crust with beaten egg white.
Still working quickly, trim bottom pie crust and elevate edge.
Pour filling into bottom crust.
Cover pie with top crust, trimming dough.
Tuck top raw crust under baked bottom crust lip.
Crimp edges downwards with a fork and cut 5 slits.
(Alternately, create a more decorative top crust.)
Cover with pie crust shield and bake as directed.

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