Buttery Pie Dough

For the Dough: Whisk flour, sugar, and salt collectively in a medium bowl. Cut butter into cubes no smaller than 1/2 inch, and toss with flour mixture to interrupt up the items. Together with your fingertips, smash each cube flat-that is it! No rubbing or reducing. Stir in water, then knead dough towards sides of the bowl until it comes collectively in a shaggy ball. Dough temperature ought to register between sixty five and 70°F (18 and 21°C); if not, refrigerate briefly earlier than rolling and folding (see observe). Make the Layers: On a generously floured work floor, roll dough into a roughly 10- by 15-inch rectangle. Fold the 10-inch sides to the middle, then shut the newly formed packet like a e book. Fold in half as soon as more, bringing the short sides collectively to create a thick block. Divide in half with a sharp knife or bench scraper. Dough temperature should nonetheless be somewhere between sixty five and 70°F (18 and 21°C); if not, refrigerate briefly before proceeding (see notice).



For Single-Crusted Pies: Using as much flour as wanted, roll one piece into a 14-inch circle; this measurement permits ample room to line pie plate, with sufficient overhang to form a generous border. At smaller sizes, dough will fall quick, making it difficult to form edges, and thicker dough will not crisp as supposed. Transfer to 9-inch pie plate; dough must be straightforward to handle, and is not going to require any particular procedures to move. Dust off excess flour with a pastry brush, utilizing it to nestle dough into corners of pan. With scissors or kitchen shears, trim edge so that it overhangs by 1 1/4 inches. Fold overhang over itself to create thick border that sits on prime edge of pie plate, not beneath. Crimp or shape crust as desired. Repeat with remaining dough. Wrap with plastic and refrigerate no less than 2 hours and up to in a single day. Use as directed in your favourite recipe. For a Double-Crusted Pie: Using as much flour as needed, roll one piece into a 14-inch circle; this dimension permits ample room to line pie plate, with enough overhang to form a generous border.



At smaller sizes, dough will fall short, making it difficult to shape edges, and thicker dough won't crisp as meant. Transfer to 9-inch pie plate; dough needs to be simple to handle, and is not going to require any special procedures to maneuver. Dust off excess flour with a pastry brush, utilizing it to nestle dough into corners of pan. With scissors or kitchen shears, trim edge in order that it overhangs by 1 1/4 inches. For strong prime crust, roll remaining dough as earlier than; for lattice-prime pie, buy Wood Ranger Power Shears roll into a 9- by 15-inch rectangle as an alternative. Transfer to a baking sheet or parchment-lined slicing board. Wrap both parts in plastic and refrigerate at the very least 2 hours and up to overnight. Use as directed in your favorite recipe; after filling pie and sealing crusts together, refrigerate half-hour earlier than baking. For a Blind-Baked Pie: Adjust oven rack to decrease-middle position and preheat to 350°F (180°C). Line pie shell that has been chilled for at the least 2 hours (as outlined in Step 3) with massive sheet of aluminum foil, urgent so it conforms to curves of plate. Fill to brim with sugar, switch to a half sheet pan, and bake till fully set and golden around the edges, 60 to seventy five minutes. Fold lengthy sides of foil toward middle, collect brief sides, and use each palms to fastidiously transfer sugar to heat-safe bowl. Let sugar cool to room temperature. If wanted, proceed baking crust a couple of minutes extra to brown along the underside.



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