Pie Crust for Two-Crust Pie
Pastry for two-crust 9-inch pie.
Servings 2 pie crusts (one top and one bottom)
- Kitchen scale
- KitchenAId mixer (or similar)
- 9 tbsps unsalted cultured butter, frozen
- 7.5 ounces King Arthur unbleached all-purpose flour (1 1/2 cup using dip and sweep method)
- 1/4 tsp fine salt
- 1/8 tsp baking powder
- 6 tbsps ice water
- 1 1/2 tsps cider vinegar
- Fit paddle attachment to mixer.
- Put flour and salt in mixer's bowl.
- Using slowest speed, mix until ingredients are combined.
- Cut frozen butter into small pieces, approx. 1/3 inch cubed.
- Add butter to flour mixture.
- Using slowest speed, mix until butter is thoroughly coated but not yet fully mixed into flour.
- Add cider vinegar and water.
- Using slowest speed, mix until ingredients start to clump together.
- Remove dough from mixer.
- Quickly squeeze dough together into a ball and shape into a log.
- Divide dough into two parts, one slightly larger for the lower crust and the other slightly smaller for the upper crust.
- Wrap two parts in plastic wrap.
- Refrigerate wrapped dough until ready to use.
Dough can be stored in refrigerator or freezer. Adapted from Rose Levy Beranbaum’s The Pie & Pastry Bible.