Basic Pie Dough

BASIC PIE DOUGH

Ingredients- Ounces                              metric
Pastry flour- 12 oz                                 340 g
Butter- 8 oz                                           227 g
Salt -.25 oz                                               7 g
Granulated sugar - 1 oz                           28 g
Water (ice cold) -4 oz                           113 g

Method of Preparation:
1. Gather all the ingredients and equipment.
1. Sift the pastry flour with the sugar and salt.
2. Add butter to the flour and rub into the flour until you achieve a fat particulate about the size of nickels.
3. Add the water to the flour and fat and incorporate until all the flour is moistened, being careful not to over
work the dough.
4. Place dough in a food bag and refrigerate for at least 1/2 hour, preferably overnight.

Chef’s Notes:
• It is important to work as quickly as possible and to keep the dough chilled.
•To minimize the amount of dough scrap, scale the dough at (3) 8 ounce, disks.
•When rolling out the dough piece, a perfectly round shape is desired. To achieve this, roll out the dough,
using just a minimal amount of flour dust for the bench surface, to an oval shape of about 10 inches.
Then proceed to make this oval round to a diameter of 12 inches and a thickness of ⅛ inch.
• Ideally, when preparing two crusted pies, Mealy type dough should be used for the bottom crust and
Long Flake type dough for the top crust.
•Two crusted pies are usually baked at a temperature of 375°F for 35 to 40 minutes.