27 1 / 2012
How to Win at Making Pie Dough:
1. The secret to perfect pie dough is in the details, including the temperature of the fat and water (icy cold), as well as the amount of liquid. Most pie dough disasters arise from too much or too little moisture.
2. To keep the butter cold, we like to use the food processor when mixing the dough. Flour, salt, sugar, and cold butter are pulsed in a food processor until the butter pieces are no longer clearly visible. The mixture will be slightly yellow, mealy in texture, and ride up the sides of the workbowl. The mixture is transferred to a bowl and Ice water is added, bit by bit, by hand.
3. Too much water is better than too little — a dry dough cannot be rolled out, but you can flour the work surface if the dough is a bit too wet. Ideally the dough will clear the sides of the bowl and be wet to the touch.
(Source: americastestkitchenfeed.com)
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