THE BOOK ON PIE RECIPES

Steps:

• Start by cutting the cold butter into ½ inch cubes
• In a large bowl, whisk together the flour and salt
• Add the cubes of butter, tossing them through the flour until each piece is well coated
• Cut the butter into the flour by pressing the pieces between your fingers, flattening them into big shards
• As you work, continue to toss the butter through the flour, recoating the shingled pieces
• If you have warm hands, you may want to use a pastry cutter
• Take care to ensure that all the cubes of butter are fully coated in flour as you work
• For a flaky crust, continue cutting the butter into the flour just until the pieces of butter are about the size of walnut halves
• Make a well in the center of the flour mixture
• Add in the ice water
• (Different types, or even brands, of flour hydrate differently so it is difficult to give a precise amount that will work every time; consider the base amount given as a solid jumping off point, knowing that you will almost always need to add more
• ) Using your hands, toss the flour with the water to start to mix the two together (this begins to combine them without creating too much gluten)
• As the flour beings to hydrate, you can switch to more of a kneading motion, but don’t overdo it, or the dough will be tough
• Then add more water, about 1 tablespoon at a time, until the dough is properly hydrated
• It should be uniformly combined and hold together easily, but it shouldn't look totally smooth
• Dough that is too dry may have sort of a “dusty” appearance or pockets of un-hydrated flour; it will not hold together and will look crumbly
• Dough that is too wet will feel sticky or tacky to the touch, and it is often smoother and/or lighter in color than properly hydrated dough
• Form the dough into a disk and wrap tightly in plastic wrap
• Refrigerate for at least 30 minutes before using