Pie and Pastry Bible (9 page)

FOOD PROCESSOR METHOD

Cut the butter into small (about ¾-inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes. Place the flour, salt, and optional baking powder in a reclosable gallon-size freezer bag and freeze it for at least 30 minutes.

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 frozen butter and pulse until the butter becomes the size of small lima beans. (Toss with a fork to see it better.) Add the ice water and vinegar and pulse until most of the butter is the size of large peas, with some slightly larger. Spoon the mixture into the plastic bag. (For a two-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. This dough will be very flaky, but if you adore flakiness, fold the dough in thirds like a business letter between two sheets of plastic wrap or on a pastry cloth with a rolling pin sleeve; chill briefly, well covered, if the dough begins to soften.

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.

Cut the butter into small (about ¾-inch) cubes. Wrap it in plastic wrap and refrigerate it for at least 30 minutes.

Place the flour, salt, and optional baking powder in a reclosable gallon-size freezer bag and whisk to combine. Add the butter cubes, expel any air, and close the bag. Use a rolling pin to flatten the butter into large thin flakes. Place the bag in the freezer for at least 10 minutes or until very firm.

Empty the mixture into the chilled bowl, using a rubber spatula to scrape the dough from the sides of the bag. Set the bag aside. Sprinkle the mixture with the water and vinegar, tossing lightly with a rubber spatula. There will be mostly big loose crumbs but there will still be a little dry flour.

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. This dough will be very flaky, but if you adore flakiness, fold the dough in thirds like a business letter between two sheets of plastic wrap or on a pastry cloth with a rolling pin sleeve; chill briefly, well covered, if the dough begins to soften.

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.)

STORE

Refrigerated, up to 2 days; frozen, up to 3 months.

FLAKY CREAM CHEESE PIE CRUST

T
his is my favorite pie crust. It took several years and over fifty tries to get it just right and is the soul of this book. It is unlike any other cream cheese pie crust because, in addition to being tender, it is also flaky. In fact, it is very similar in texture to Basic Flaky Pie Crust—almost as flaky but a little softer and more tender, and it browns more when baked, resulting in a rich golden color. The addition of cream cheese makes it even easier to prepare than basic flaky pie crust because you never have to guess at how much water to add, and it gives it a flavor so delicious it is great to eat just by itself without filling! It is well worth purchasing or making pastry flour (see page 7), as it will result in a more tender crust.

PASTRY FOR A 9-INCH PIE SHELL OR A 9½- OR 1O- BY 1-INCH TART SHELL	MAKES: 11 OUNCES/312 GRAMS
INGREDIENTS	MEASURE	WEIGHT
	VOLUME	OUNCES	GRAMS
For savory recipes, use 1½ times the salt.
unsalted butter, cold	6 tablespoons	3 ounces	85 grams
pastry flour or bleached all-purpose flour	1 cup + tablespoon 1 cup (dip and sweep method)	5 ounces	142 grams
salt	teaspoon	•	•
baking powder	teaspoon	•	•
cream cheese, cold	¼ cup	2.25 ounces	64 grams
ice water	1 tablespoon	0.5 ounce	14 grams
cider vinegar	1½ teaspoons	0.25 ounce	7 grams

PASTRY FOR A 9-INCH LATTICE PIE, A 9-INCH DEEP-DISH PIE, A 10-INCH PIE SHELL, OR A 12- TO 14-INCH FREE-FORM TART	MAKES: 14.3 OUNCES/406 GRAMS
INGREDIENTS	MEASURE	WEIGHT
	VOLUME	OUNCES	GRAMS
unsalted butter, cold	8 tablespoons	4 ounces	113 grams
pastry flour or bleached all-purpose flour	1 cups + 4 teaspoons 1 cups (dip and sweep method)	6.5 ounces	184 grams
salt	teaspoon	•	•
baking powder	teaspoon	•	•
cream cheese, cold	one 3-ounce package	3 ounces	85 grams
ice water	1½ tablespoons	0.75 ounce	21 grams
cider vinegar	1½ teaspoons	0.25 ounce	7 grams