I made this on Mar. 27, 2018. Came out great. Next time - put a cookie sheet under the pie plate so juices that run out don't drip in the oven.
Ingredients
For the Dough: Whisk flour, sugar, and salt together in a medium bowl. Cut butter into 1/2' cubes (this size is important, as smaller pieces will melt too fast) and toss with flour mixture to break up the pieces. With your fingertips, smash each cube flat - that's it! No rubbing or cutting. Stir in water, then knead dough against the sides of the bowl until it comes together in a shaggy ball. Dough temperature should register between 65 and 70 deg. F. If not, refrigerate briefly before rolling and folding).
Make the Layers: On a generously floured work surface, roll dough into a roughly 10-by-15" rectangle. Fold the 10" sides to the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block. Divide in half with a sharp knife or bench scraper. Dough temperature should still be somewhere between 65 and 70 deg. F. If not, refrigerate briefly before proceeding.
For Single-Crusted Pies: Using as much flour as needed, roll one piece into a 14" circle and drape across a 9" pie plate; it should be super easy to life by hand. Dust off excess flour with a pastry brush, using it to nestle dough into the very corners of the pan. With scissors or kitchen shears, trim the edge so that it overhangs by 1 1/4 inches all around. Fold overhang over itself to create a thick border that sits atop the rim of the pan. Crimp or shape crust as desired. Repeat with remaining doug. Wrap with plastic and refrigerate at least two hours and up to overnight. Use as directed in your favorite recipe.
For a Double-Crusted Pie: Using as much flour as needed, roll one piece into a 14" circle and drape across a 9" pie plate; it should be super easy to lift by hand. Dust off excess flour with a pastry brush, using it to nestle dough into the very corners of the pan. With scissors or kitchen shears, trim the edge so that it overhangs by 1 inch all around. For a solid top crust, roll remaining dough as before, or roll into a 9x15 inch rectangle for a lattice-top pie. Transfer the entire sheet, uncut, to a baking sheet or parchment-lined cutting board. (The parchment will prevent dough from absorbing any savory odors from the board.) Wrap both portions in plastic and refrigerate at least 2 hours and up to overnight. Use as directed in your favorite recipe.
For a Blind-Baked Pie: Adjust oven rack to lower-middle position and preheat to 350 deg. F. Line chilled pie shell with a large sheet of aluminum foil, pressing os it conforms to the curves to eh plate (a second sheet of foil may be needed for full coverage.) Fill to the brim with sugar, transfer to a half sheet pan, and bake until fully set and golden around the edges, 60 to 75 minutes. Fold long sides of foil toward the middle, gather short sides, and use both hands to carefully transfer sugar to a heat-safe bowl. Let sugar cool to room temperature. If needed, continue baking crust a few minutes more to brown along the bottom.
Old-fashioned flaky pie dough recipe
https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html
Master blind-baked pie crust
https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html
Ingredients
- 8 ounces = 1 2/3 C flour
- 1 T sugar
- 1 tsp kosher salt; if using table salt, use 1/2 tsp)
- 8 ounces butter = 2 sticks
- 4 ounces COLD tap water (about 1/2 C)
For the Dough: Whisk flour, sugar, and salt together in a medium bowl. Cut butter into 1/2' cubes (this size is important, as smaller pieces will melt too fast) and toss with flour mixture to break up the pieces. With your fingertips, smash each cube flat - that's it! No rubbing or cutting. Stir in water, then knead dough against the sides of the bowl until it comes together in a shaggy ball. Dough temperature should register between 65 and 70 deg. F. If not, refrigerate briefly before rolling and folding).
Make the Layers: On a generously floured work surface, roll dough into a roughly 10-by-15" rectangle. Fold the 10" sides to the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block. Divide in half with a sharp knife or bench scraper. Dough temperature should still be somewhere between 65 and 70 deg. F. If not, refrigerate briefly before proceeding.
For Single-Crusted Pies: Using as much flour as needed, roll one piece into a 14" circle and drape across a 9" pie plate; it should be super easy to life by hand. Dust off excess flour with a pastry brush, using it to nestle dough into the very corners of the pan. With scissors or kitchen shears, trim the edge so that it overhangs by 1 1/4 inches all around. Fold overhang over itself to create a thick border that sits atop the rim of the pan. Crimp or shape crust as desired. Repeat with remaining doug. Wrap with plastic and refrigerate at least two hours and up to overnight. Use as directed in your favorite recipe.
For a Double-Crusted Pie: Using as much flour as needed, roll one piece into a 14" circle and drape across a 9" pie plate; it should be super easy to lift by hand. Dust off excess flour with a pastry brush, using it to nestle dough into the very corners of the pan. With scissors or kitchen shears, trim the edge so that it overhangs by 1 inch all around. For a solid top crust, roll remaining dough as before, or roll into a 9x15 inch rectangle for a lattice-top pie. Transfer the entire sheet, uncut, to a baking sheet or parchment-lined cutting board. (The parchment will prevent dough from absorbing any savory odors from the board.) Wrap both portions in plastic and refrigerate at least 2 hours and up to overnight. Use as directed in your favorite recipe.
For a Blind-Baked Pie: Adjust oven rack to lower-middle position and preheat to 350 deg. F. Line chilled pie shell with a large sheet of aluminum foil, pressing os it conforms to the curves to eh plate (a second sheet of foil may be needed for full coverage.) Fill to the brim with sugar, transfer to a half sheet pan, and bake until fully set and golden around the edges, 60 to 75 minutes. Fold long sides of foil toward the middle, gather short sides, and use both hands to carefully transfer sugar to a heat-safe bowl. Let sugar cool to room temperature. If needed, continue baking crust a few minutes more to brown along the bottom.
Old-fashioned flaky pie dough recipe
https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html
Master blind-baked pie crust
https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html
