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    .Foolproof All-Butter Pie Dough

    Source of Recipe

    From "The Perfect Pie" by America's Test Kitchen

    List of Ingredients

    • 10 tablespoons unsalted butter, chilled, divided
    • 1 cups (6 ounces) all-purpose flour, divided
    • 1 tablespoon sugar
    • teaspoon salt
    • cup ice water, divided


    1. Grate 2 tablespoons butter on large holes of box grater and place in freezer. Cut remaining 8 tablespoons butter into -inch cubes.

    2. Pulse 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 paste into 2-inch chunks and redistribute evenly around processor blade. Add remaining 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 bowl. Add grated butter and toss until butter pieces are separated and coated with flour.

    3. Sprinkle 2 tablespoons ice water over mixture. Toss with rubber spatula until mixture is evenly moistened. Sprinkle remaining 2 tablespoons ice water over mixture and toss to combine. Press dough with spatula until dough sticks together. Transfer dough to sheet of plastic wrap. Draw edges of plastic over dough and press firmly on sides and top to form compact, fissure-free mass. Wrap in plastic and form into 5-inch disk. Refrigerate dough for at least 2 hours or up to 2 days. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)

      Makes one 9-inch single crust

    Final Comments

    Be sure to weigh the flour. If your recipe requires rolling your dough piece(s) to a rectangle after chilling, form the dough into a 5-inch square instead of a disk. This dough will be moister than most pie doughs, but it will absorb a lot of excess moisture as it chills. Roll out the dough on a well-floured counter.




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