Pie Dough (American Test Kitchen "Baking for Two")
Ingredients
- 9 Tbsp unsalted butter chilled and divided
- 1 1/4 cups AP flour divided
- 1 Tbsp sugar
- 1/2 tsp salt
- ¼ cup ice water
Instructions
- Grate 2 tablespoons butter on large holes of box grater and place in freezer. Cut remaining 7 tablespoons butter into ½ inch cubes.
- Pulse ¾ cup flour, sugar, and salt in food processor until combined, 2 pulses. Add cubed butter and process until homogeneous paste forms, about 30 seconds. Using your hands carefully break dough ball into 2-inch chunks and redistribute evenly around processor blade.
- Add remaining ½ cup flour and pulse until mixture is broken into pieces no larger than 1 inch (most pieces will be much smaller), 4 to 5 pulses. Transfer mixture to medium bowl. add grated butter and toss until butter pieces are separated and coated with flour.
- Sprinkle 2 tablespoons ice water over mixture. Toss with rubber spatula until mixture is evenly moistened. Sprinkle 2 more tablespoons of ice water over mixture and toss to combine. Press dough with spatula until dough sticks together.
- Transfer to sheet of plastic wrap. Draw edges of the plastic over the dough and press firmly on the sides and top to form a compact, fissure-free disk. Refrigerate for at least 2 hours and up to 2 days. Allow to sit on counter top for about 10 minutes to soften before rolling out.