Butter Pie Dough

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Butter Pie Dough


This recipe yields enough for one Apple Pie Covered with Leaves, or one each of the Pecan Rum Tart and the Pumpkin Pie with a Leafy Rim. To make enough dough for all three desserts, double the recipe. Yields 24 ounces



11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour

1/4 cup granulated sugar

1/2 tsp. table salt

8 oz. (1 cup) cold unsalted butter, cut into 1/4-inch cubes

5 to 6 Tbs. cold water



In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt.

Mix for a few seconds to blend.

Add the cold butter and cut it in on low speed until the pieces are no bigger than peas.

The texture will be floury with flecks of butter; it won't be homogenous.

Add 5 Tbs. of the water and mix for a few seconds on low, just long enough to let the dough pull together; if needed, add another 1 tablespoon water.

Cut the dough in half, pat each into a ball, and flatten each into a thick disk.

Roll out the dough right away, as instructed in the specific recipe.



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