Remember that hole Orangette fell down? I was warmly welcomed into it this week! I have been working every single day and therefore have had literally no time for cooking at home. It’s my first day off in 7 days (and we’re talking 11 hour shifts here! (which I LOVE, in case Brandon or Molly are reading)), so I will be spending the day with John, exploring this fine city (finally!) and shopping for things to fill up our house. But people want some pie dough! So pie dough it is. Except my pie dough is kind of labor-intensive, so I’m just gonna tell you about it rather than actually make and document it. I think I can get away with this, and you’ll understand how in a second.
So. My pie dough technique is not a traditional one. If you’ve spent some time with sweet doughs (of the non-yeasted variety), you know they basically differ in 2 areas: the ratio of fat to flour, and how that fat is incorporated. Traditional pie dough involves a ratio of 3:2:1, with the fat cut into small chunks (it’s called the biscuit method). Those fat chunks will melt into pockets when the dough bakes, causing flakes. Puff dough involves a ratio of 1:1, meaning there is exactly the same amount of fat as there is flour. That’s what makes it so sinful and delicious. That and the fact that the butter is encased in the dough and then rolled out and folded repeatedly, stretching the butter into sheets, which cause the dough to rise up as the butter melts in the oven. There is also what’s called a “quick puff”, which is a tad less work than traditional puff. In a quick puff dough, you mix large chunks of butter into the flour and mix with just enough water for it to clump together. Then you roll and fold it as if it were puff pastry.
My pie dough falls in the middle. I use the 3:2:1 ratio, but I treat the dough like a quick puff. There are other techniques (I use this one when making galettes, because I don’t want such intense flakes there), but I like this one the best for pies. I also use a 9″ fluted quiche pan, because A) I don’t have the patience to shape beautiful edges and B) those beautiful shapes will melt out of a truly flakey dough anyways.
Quick notes: Since quiche pans are quite a bit larger than traditional pie pans, you’ll need more dough than a normal recipe, and a bit more filling. Also, since this dough gets worked more than a traditional dough, I HIGHLY recommend using pastry flour rather than all-purpose, to keep it from getting tough and chewy. Because this technique takes a while and is pretty labor-intensive, I usually make rather large batches that I portion and freeze for later use. Just pull the dough out of the freezer and into the fridge 1 day before you want to bake it.
So. Let us begin. At the beginning.
PIE DOUGH RECIPE (one 9″ pie):
9oz pastry flour
6oz unsalted butter, cold
3oz water, cold
1/2 tsp salt
- Cut the butter into tablespoon-sized chunks and place in the fridge to firm back up. It should be VERY cold.
- Dissolve the salt in the cold water and place in fridge.
- Put the flour in the bowl of a stand mixer.
- Put half of the chunks of butter into the flour and mix in medium low speed. Using the paddle attachment, mix for 1-2 minutes, until the butter starts to break down into small pieces. At this point you are trying to coat the flour with the butter, which will help shorten the gluten in the dough, making it more tender.
- Put the other half of the butter in the flour-butter mixture. Mix for only 15 seconds, just to coat the butter.
- Pour in the water in a quick stream. Mix JUST until there isn’t a lot of dusty loose flour. I sometimes mix the rest of the loose flour in by tossing it around with my hands. You may need to add a bit of extra water, like another tablespoon or so. You want to see big butter chunks, but you want the dough to hold together.
- Pour the dough onto a parchment-covered sheet pan and pat into a rectangle. Cover with plastic wrap and put in the fridge for 30 minutes.
- Roll the dough into a long rectangular strip. Try to keep neat corners by using a bench scraper. Fold the strip into a book fold – there are picture directions for that here. It is OK that the dough looks all crazy right now, it will get smoother with each fold. Place back on sheet pan, wrap in plastic and put back in fridge for 30 minutes.
- Do that last step 2 more times.
- If you are making dough for more than 1 pie, chop up the dough into portions now. Let the dough rest in the fridge for an hour.
- Roll the dough into a disc that will fit into the pie pan. Gently place in the pan and smooth out the bottom. Use fingers to press sides into fluted edge. It is important to work fast while being careful to not stretch the dough, which will cause to shrink up. Place it in the freezer for 20 minutes. This will also help prevent shrinking. Go ahead and turn on the oven to 400 (375 convection). At this point I’m going to pull pics from old posts…
- Pull the pan out of freezer and place an 8″ round piece of parchment on top of the dough. It should fit neatly in the dough shell. Put an 8″ cake pan on top of the parchment. You should have just a little bit of space between the cake pan and the dough, because the dough will expand to hug the cake pan as it bakes. Fill the cake pan with beans. Then place something heavy on top of that (I use a round pizza stone). I know this seems excessive, but seriously that pie dough wants to puff up.
- Bake it at 400 for around 45 minutes, with a rotation after 25 minutes. It should be set up and almost cooked through, so that when you pull out the cake pan it doesn’t start rising or sinking at the sides. Lower the temperature by 50 degrees and bake for another 5-15 minutes, until the dough is fully baked and golden brown. It should look something like this.
- Let it cool on a rack and then fill it up with yummy stuff!
WHEW…That was a lot of typing! Good Luck!