Double Pie Shell

By aiati

Ingredients

• 1 cup unbleached white flour
• 1 cup whole wheat pastry flour
• 2/3 cup chilled butter
• Dash of salt
• 5 to 6 tablespoons very cold water

Details

Servings 2
Preparation time 60mins
Cooking time 60mins

Preparation

Step 1

1. In a small bowl, combine the flour. With pastry cutter, 2 knives, or using the steel blade in a food processor, cut butter and salt into the flours. When the butter is broken up, continue the process with your fingers (unless using a food processor).

Note: The trick to a good pie crust is not to overhandle the dough, so mix just enough to break butter into small pieces. The mix will hold well in theis stage for a week, refrigerated.

2. Add the required tablespoons water and mix n well, working dough quickly with your hands. if making a double crust, divide dough in half and form into 2 moist but not sticky flattened balls. If it is a warm day you'll need to chill the dough 30 minutes to an hour before rollin it out.

3. Wrap the dough in plastic to retain moisture before refrigerating. If you're pinched for time, put the dough into the freezer 10 minutes to chill.

4. Lightly flour your work surface. With a rolling pin, roll out your first ball of dough and lightly flour it. ( Keep remaining dough chilled). Maintain a round and even shape. When dough is an inch larger than your pie plate, lay it into the buttered dish.

5. Trim sides if, using a recipe that requires a pie crust top. If the pie doesn't need a top, fold excess dough around edges of plate to form a thick edge. Using your fingers, work around the pie plate, pinching the dough, to form a fluted edge.