Pie Dough Serious Eats
380 g single crusts |
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In the bowl of a food processor, pulse twice to incorporate.
AP flour(!66.2% !) |
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sugar(omit if using dough for savory)(!7.0% !) |
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kosher salt(!1.4% !) |
Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps (curdled/cottage cheese look), about 25 short pulses.
Look here for pictures.
unsalted butter, cut into 5mm pats.(!80.3% !) |
Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
AP flour(!33.8% !) |
Transfer dough to a large work bowl and spread evenly across surface.
Sprinkle following amount of water then using a rubber spatula, fold and press dough until it comes together into a ball.
water(!25.4% !) |
Total(!452 Calories/100g !)(!214%!) |
Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking. Should be soft and pliable and rolled out with cracking, leave at room temp if hard to roll.
Can be frozen for 3 months. Thaw in refrigerator overnight before using.
Blind Baking
Bake in 350F/176C oven for 45 min on a sheet pan,weighed down with pie weights, such as sugar with a foil liner.
Remove weight and bake for another 15 minutes until nice and browned.
Cool then place in freezer before baking with filling.
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Note
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2018-07-15 Use 40% recipe if making single quiche in 8.5 tin foil pie plate. Using a foil pie plate makes it easy to go from freezer to oven without any concerns. Should blind bake all pies, fruit,quiche to ensure nice bottom crust. |