Pie Dough - Sugarologie

Hozzávalók

70 Gm Lard

11 TB (155gm) cold unsalted butter, cut into 1/2 in chunks

2 cups + 6 TB (280g) all purpose (or pastry flour)

3 Gm kosher salt (Diamond Crystal)

2 tsp (8Gm) granulated sugar

1/4 tsp (1Gm) baking powder

1 TB (15Gm) apple cider vinegar (or unflavored vodka)

7 to 9 TB ice cold water

Útmutatók

To make crust using a food processor:

Place your cut butter in the freezer while you measure/prep your other ingredients.

Add the flour, salt, sugar and baking powder to the processor. Pulse about 10 times to combine.

Add the lard and pulse 3-5 times to blend.

Add about a quarter of the cold butter to the flour mixture (you can approximate, it doesn't have to be precise) and pulse about 8-10 times. This coats the flour thoroughly with a bit of fat. You shouldn't really see any butter remaining.

Add the rest of the cold butter to the flour mixture and pulse about 8-10 times. Lift the lid, and use a fork (or CAREFULLY with your fingers) to sift the mixture. There should be large butter pieces remaining about the size of large peas.

Pour the flour and butter mixture into a large mixing bowl. Add the vinegar to the smaller amount of water in a small bowl and pour onto dough. Use a spatula to press and mix the water into the dough, making sure there are no dried bits of flour on the bottom of the bowl. Pick up some dough with your fingers. Press it together. Does it stick together easily? If not, add more water, a half teaspoon at a time, until you can form the dough into a large ball.

Pour the dough out onto plastic wrap, form it into a disc. Cover tightly and let it rest in the fridge for at least 1 hour. For best results, let it rest overnight.

Jegyzetek

https://www.sugarologie.com/recipes/all-butter-pie-crust?print=true