Pie Crusts
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There are two kinds of pie crusts. One is a flaky crust and the other is a mealy crust. The difference lies in how the fat is blended in with the flour.
FLAKY PIE CRUSTS: Are used for top crusts and prebaked shells, or when the filling isn't so moist that it will soak the dough and make it soggy. For flaky dough, rub the butter into the flour with your fingers until it is about the size of peas. The flour is not completely blended with the butter. When water is added, the gluten in the flour develops. When the dough is rolled out, the wet flour is flattened and layered between the butter.
MEALY PIE CRUSTS: Are used when the pie filling is very liquid and you want the bottom to resist soaking. For mealy dough, blend the butter into the flour more thoroughly, until it looks like cornmeal.
This recipe uses the classic method of pie dough preparation. If you prefer, you may mix the dough in a bowl, using a pastry blender.
INGREDIENTS FOR MASTER PIE CRUST RECIPE
2 cups all-purpose flour
1 teaspoon salt
1 cup cold unsalted butter
1/2 cup ice waterMix the flour and salt together and place on a counter top. Cut the butter into 1-inch pieces. Rub the butter and flour between your fingers until the mixture is the desired texture (pea-sized for a flaky crust, cornmeal texture for a mealy crust).
Add the cold water, a tablespoon at a time, until the dough is just moist enough to form into a ball. Flatten the dough with the heel of your hand to layer the butter and flour. Refrigerate for 30 minutes before rolling out.
Makes one 8- or 9-inch double-crust pie shell or two single-crust shells