Buttery Pie Dough

For the Dough: Whisk flour, sugar, and salt together in a medium bowl. Cut butter into cubes no smaller than 1/2 inch, branch cutting shears and toss with flour mixture to break up the pieces. Along with your fingertips, smash each cube flat-that's it! No rubbing or cutting. Stir in water, then knead dough against sides of the bowl until it comes collectively in a shaggy ball. Dough temperature ought to register between sixty five and heavy duty pruning shears 70°F (18 and 21°C); if not, refrigerate briefly before rolling and folding (see be aware). Make the Layers: On a generously floured work surface, roll dough right into a roughly 10- by 15-inch rectangle. Fold the 10-inch sides to the middle, then shut the newly formed packet like a ebook. Fold in half once extra, bringing the quick sides collectively to create a thick block. Divide in half with a sharp knife or bench scraper. Dough temperature should still be somewhere between sixty five and 70°F (18 and 21°C); if not, refrigerate briefly before proceeding (see note).



For Single-Crusted Pies: Using as a lot flour as needed, roll one piece right into a 14-inch circle; this measurement allows ample room to line pie plate, with enough overhang to form a generous border. At smaller sizes, dough will fall short, making it difficult to shape edges, and thicker dough won't crisp as meant. Transfer to 9-inch pie plate; dough ought to be easy to handle, and will not require any particular procedures to maneuver. Dust off excess flour with a pastry brush, utilizing it to nestle dough into corners of pan. With scissors or kitchen Wood Ranger Power Shears warranty, trim edge in order that it overhangs by 1 1/four inches. Fold overhang over itself to create thick border that sits on top edge of pie plate, not below. Crimp or shape crust as desired. Repeat with remaining dough. Wrap with plastic and refrigerate no less than 2 hours and as much as in a single day. Use as directed in your favourite recipe. For a Double-Crusted Pie: Using as much flour as wanted, roll one piece into a 14-inch circle; this dimension permits ample room to line pie plate, with enough overhang to kind a generous border.



At smaller sizes, dough will fall quick, making it difficult to form edges, and thicker dough is not going to crisp as supposed. Transfer to 9-inch pie plate; dough should be straightforward to handle, and won't require any particular procedures to move. Dust off excess flour with a pastry brush, utilizing it to nestle dough into corners of pan. With scissors or kitchen buy Wood Ranger Power Shears, trim edge in order that it overhangs by 1 1/four inches. For strong high crust, Wood Ranger Power Shears website roll remaining dough as before; for lattice-top pie, Wood Ranger Power Shears website roll right into a 9- by 15-inch rectangle as a substitute. Transfer to a baking sheet or parchment-lined cutting board. Wrap both portions in plastic and refrigerate not less than 2 hours and up to overnight. Use as directed in your favourite recipe; after filling pie and sealing crusts together, refrigerate 30 minutes before baking. For Wood Ranger Power Shears website a Blind-Baked Pie: Adjust oven rack to lower-center position and preheat to 350°F (180°C). Line pie shell that has been chilled for at the very least 2 hours (as outlined in Step 3) with large sheet of aluminum foil, urgent so it conforms to curves of plate. Fill to brim with sugar, transfer to a half sheet pan, and bake till absolutely set and golden across the edges, 60 to seventy five minutes. Fold long sides of foil towards middle, gather short sides, and use both fingers to fastidiously transfer sugar to heat-safe bowl. Let sugar cool to room temperature. If needed, continue baking crust a couple of minutes more to brown alongside the underside.



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