From
The Pie and Pastry Bible by Rose
Levy Beranbaum (Charles Scribners, 1998)
Adapted by StarChefs.com
Yield: One 9-inch pie crust
This pie crust is light, flaky, tender, and very crisp. It has
a glorious butter flavor and is an ideal container for any pie
or tart recipe. I strongly recommend commercial or homemade pastry
flour, as it will result in a more tender crust than one made
with all-purpose flour.
Ingredients:
- 8 Tablespoons unsalted butter, cold
- 1 1/3 cups plus 4 teaspoons pastry flour or bleached all-purpose flour
- ¼ teaspoon salt
- 1/8 teaspoon baking powder (optional: if not using, double the salt)
- 2 ½ to 3 ½ Tablespoons heavy cream
- 1 ½ teaspoons cider vinegar
Method:
Divide the butter into two parts, about two-thirds to one-third
(5 tablespoons and 3 tablespoons). Cut the butter into 3/4 inch
cubes. Wrap each portion of butter with plastic wrap. Refrigerate
the larger amount and freeze the smaller for at least 30 minutes.
Place the flour, salt, and optional baking powder in a reclosable
gallon-size freezer bag and freeze for at least 30 minutes.
Food processor method:
Place the flour mixture in a food processor with the metal blade
and process for a few seconds to combine. Set the bag aside.
Add the larger amount of butter cubes to the flour and process
for about 20 seconds or until the mixture resembles coarse meal.
Add the remaining frozen butter cubes and pulse until all of the
frozen butter is the size of peas. (Toss with a fork to see it
better.)
Add the lowest amount of the ice water and the vinegar and pulse
6 times. Pinch a small amount of the mixture together between
your fingers. If it does not hold together, add half the remaining
water and pulse 3 times. Try pinching the mixture again. If necessary,
add the remaining water, pulsing 3 times to incorporate it. The
mixture will be in particles and will not hold together without
being pinched.
For tiny 1 inch tartlets, omit the baking powder and allow the
processing to continue just until a ball forms. The additional
mixing produces a dough that is slightly less flaky but ensures
that it will not puff out of shape in the tiny molds.
Spoon the mixture into the plastic bag. (For a double-crust pie,
it is easiest to divide the mixture in half at this point.)
Holding both ends of the bag opening with your fingers, knead
the mixture by alternately pressing it, from the outside of the
bag, with the knuckles and heels of your hands until the mixture
holds together in one piece and feels slightly stretchy when pulled.
Wrap the dough with plastic wrap, flatten it into a disc (or discs)
and refrigerate for at least 45 minutes, preferably overnight.
(For a pie shell and lattice, divide it in a ratio of two thirds:
one third-use about 9.5 ounces for the shell and the rest for
the lattice, flattening the smaller part into a rectangle.)
Hand method:
Place a medium mixing bowl in the freezer to chill.
Place the flour, salt, and optional baking powder in another medium
bowl and whisk to combine them. Use a pastry cutter or rub the
mixture between your fingers to blend the larger portion of the
butter into the flour until it resembles coarse meal.
Spoon the mixture, together with the cold butter, into a reclosable
gallon-size freezer bag. Expel any air from the bag and close
it. Use a rolling pin to flatten the butter into flakes. Place
the bag in the freezer for at least 10 minutes or until the butter
is very firm.
Transfer the mixture to the chilled bowl, scraping the sides of
the bag. Set the bag aside. Sprinkle the ice water and vinegar
onto the mixture, tossing it lightly with a rubber spatula. Spoon
the loose mixture back into the plastic bag. (For a double-crust
pie, it is easiest to divide the mixture in half at this point.)
Holding both ends of the bag opening with your fingers, knead
the mixture by alternately pressing it, from the outside of the
bag, with the knuckles and heels of your hands until the mixture
holds together in one piece and feels slightly stretchy when pulled.
Wrap the dough with plastic wrap, flatten it into a disc and refrigerate
for at least 45 minutes, preferably overnight.
