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Keeper Pie Dough

Source of Recipe

The Oregonian


Recipe Introduction

The method for Keeper Pie Dough is based on the one that French bakers use to keep cream-filled tarts fresh in their pastry cases. At first glance, the recipe looks like traditional American pie dough, but the method is revolutionary. Instead of ice-cold butter, you blend malleable room temperature butter with an egg before working it into the flour to coat the starches with fat. The result is an amazing moisture-proof crust.

List of Ingredients

1 C butter, room temperature, but not softened
2 T granulated sugar
1 1/2 tsp salt
1 egg
3 C all purpose flour (13 1/2 ounces) divided
2 T cold water



Recipe

To make in a stand mixer: Using the paddle attachment, cream the butter, salt, sugar, egg and 1 tablespoon of the flour on medium low speed just until blended. Stop the machine, add the remaining flour all at once, and blend on the lowest speed until the flour appears very crumbly but dry. Add the water and stir on the lowest speed just until the bulk of the dough comes together, but there are still scattered bits around the bowl. Collect all the dough from the bowl and the paddle, divide it into 2 equal portions and form both into 4 inch disks. Wrap well and refrigerate for at least 30 minutes.

To make by hand: Combine the butter, sugar, salt and egg. Work them together with a wooden spoon or your finger tips until blended. Add the flour and use your fingers to rub and toss the flour into the butter mixture until it forms coarse crumbs. Add the water, and stir with the spoon to collect it into a rough dough. Knead the dough in a forward pressing manner with the heel of the hand, smearing the dough out in front of you. Gather dough and repeat twice. Divide dough into 2 portions and wrap and chill for at least 30 minutes.