Flaky Pie Dough
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Flaky Pie Dough
  Pie    Dough  
Last updated 6/12/2012 12:58:57 AM. Recipe ID 21806. Report a problem with this recipe.
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      Title: Flaky pie dough
 Categories: Live
      Yield: 4 Servings
 
  1 1/4 c  All-purpose bleached flour
    1/4 ts Salt
    1/8 ts Baking powder
      8 tb Cold unsalted butter
      2    To 3 tablespoons cold water
 
  To mix dough by hand, combine flour, salt and baking powder in a
  medium mixing bowl and stir well to mix. Cut butter into 1 tablespoon
  pieces and add to dry ingredients. Toss once or twice to coat pieces
  of butter. Using your hands or a pastry blender, rub the butter into
  the dry ingredients by breaking it into tiny pieces, continuously
  pinching and squeezing it into the dry ingredients. Be careful to
  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 coarse ground cornmeal and no large pieces of butter
  remain visible. Scatter the smaller amount of water on 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, 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 1-second
  intervals to mix. Cut butter into 1-tablespoon pieces and add to work
  bowl. Process, pulsing repeatedly at 1-second intervals, until the
  mixture is fine and powdery, resembles a coarse ground cornmeal and
  no large pieces of butter remain visible, about 15 pulses in all.
  Scatter the smaller 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, until the dough holds together easily.
  
  Scrape the dough onto a lightly floured surface and form it into a
  disk. Sandwich the disk of dough between two pieces of plastic wrap
  and press it into a 6-inch disk. Refrigerate the dough until firm, or
  until you are ready to use it, at least 1 hour.
  
  Yield: 1 crust
  




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Recipe ID 21806 (Apr 03, 2005)

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