OK. You have asked me for it. Now, you have it and there's no excuse not to get your butt in the kitchen and roll some dough. I have tried many different crust recipes; however, this is the one that receives the buzz. And, frankly, I really don't like the taste of Crisco, even though I know the crust comes out flakier. I am all about the butter. This recipe is from a Williams-Sonoma Pie and Tart Cookbook.
Pie Dough
1 1/4 unbleached all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter cut into 1/4 inch cubes
3 tablespoons very cold water
Here are my tips/tricks to keep in mind:
Pie dough is easier to roll when it is cold, cold, cold. So, I put my mixing bowl, chopped butter, and a small bowl of water right into the freezer for about 15 minutes before starting. Also, every baker will tell you to work fast. As soon as the butter starts warming up, things get more challenging. I also have a Kitchen Aid Mixer, which is probably my most beloved possession. You can also do this by hand, it really won't matter.
Also, this recipe makes one crust. If you are doing a double crust, double the recipe (of course!).
By hand: Stir flour, sugar, and salt in a bowl. Using a pastry cutter, cut the butter into the flour mixture until the texture looks like course meal with the butter pieces about the size of small peas. Add the water and mix with a fork just until the dough pulls together.
In a stand mixer with the paddle attachment: Stir the flour, sugar, and salt in the mixer bowl. Add the butter and toss with a fork to coat. Mix on medium-low until it looks like course meal with the butter pieces about the size of small peas. Add the water and mix on low just until the dough pulls together.
Transfer the dough to your work surface. If you are doing a double crust, divide the dough in half. Put the half you are not using in the fridge while you work. Pat the half you are using into a ball. Flatten into a disk with 6-8 gentle taps of the rolling pin. As you work, lift the dough and give it a quarter turn. You can keep dusting the top of the dough, work surface, and/or rolling pin as needed so things don't stick. Roll out into a round about 12 inches in diameter and about 1/4 inch thick. To get the dough in the pie dish, roll it halfway right on to the rolling pin. Lift up and slip the pie dish right underneath the dough. Center. And, lay it down gently. Press into the pan. Cut off edges and leave about 3/4 inch of overhang.
At this point, you need a pie recipe! I usually lightly brush the bottom dough with beaten egg when I do fruit pies. This will cook a bit when in the over and prevents the bottom of the dough from being soggy. Who likes a soggy crust? Not me! Obviously, you will repeat the steps above after making the filling if you are making a double crust pie. Then, you can do the edges as you wish. Crimp or whatever you want.
