Magpie Pie Dough
Magpie’s signature flakey pie dough is the suitable, tender hideous for all of Holly Ricciardi’s pie creations. — Angela CarlosMakes Ample Dough for any of the Following: 2 (9-poke / 23-cm) single-crust pies, 1 (9-poke / 23-cm) double-crust or lattice-high pie, 8 (4 x 2-poke / 10 x 5-cm) potpies, 12 (2 x 1-poke / 5 x 3-cm) mini pies, 1 (9 x 3-poke / 23 x 8-cm) quiche, or 8 (4-poke / 10-cm) hand pies (plus trimmings).Reprinted with permission from Magpie © 2015 by Holly Ricciardi, Operating Press, a member of the Perseus Books Community.
- 2 1/2 cup all-aim flour
- 2 tablespoon granulated sugar
- 1 teaspoon titillating salt
- 3/4 cup frigid unsalted butter, in the reduction of into quarter-poke cubes and frozen
- 1/4 cup vegetable shortening, preferably in baking stick fabricate, frozen and build again in the freezer
- 1/2 cup plus a tablespoon of ice-frigid water
- Mix the flour, sugar, and salt in the bowl of a food processor and pulse the machine 3 cases to blend. Scatter the frozen butter cubes over the flour combination. Pulse the machine 5 to 7 cases, conserving every pulse for five rotund seconds, to in the reduction of all of the butter into pea-dimension items.
- Scatter the items of frozen shortening over the flour-and-butter combination. Pulse the machine 4 more 1-2nd pulses to blend the shortening with the flour. The aggregate will resemble erroneous cornmeal, but would possibly be a bit more floury and riddled with light butter bits (no pure-white shortening should always be visible). Flip the combination out into an incredible mixing bowl, and make a little effectively in the heart. Whereas you happen to search out a few butter clumps which would possibly maybe well be nearer to marble dimension than pea dimension (about ¼ poke in diameter), fastidiously take them out and presents them a transient smoosh alongside with your fingers. Pour the frigid water into the effectively.
- Use a crooked bowl scraper to lightly scoop the flour combination up and over the water, covering the water to wait on fetch the absorption started. Proceed mixing by scraping the flour up from the edges and bottom of the bowl into the heart, rotating the bowl as you mix, and on occasion pausing to tidy off the scraper alongside with your finger or the facet of the bowl, except the combination begins to procure into clumps but is mute very crumbly. (Whereas you happen to’re working in very dry prerequisites and the substances remain very floury and refuse to clump together at this stage, add any other tablespoon of ice-frigid water.) Evenly procure the clumps alongside with your fingers and exercise your palm to fold over and press the dough a few cases (don’t knead! —exact give the dough a few hasty squishes), except it exact begins to strategy again together right into a single tremendous mass. This would even additionally be a raggedy wad, moist but no longer damp, that hardly holds together; right here is strictly because it should always be—all it wants is a exact evening’s leisure in the fridge.
- For single- and double-crust pies, mini pies, potpies, or hand pies: Divide the dough into 2 equal parts, gently shape every fragment right into a flat disk 1½ to 2 inches thick, and wrap every tightly with plastic wrap. For quiche, go the dough in one fragment, flatten it right into a single tremendous disk 1½ to 2 inches thick, and wrap tightly with plastic wrap.
- No ifs, ands, or buts, the dough will deserve to love its elegance sleep. Meaning 8 hours in the refrigerator at least. Further leisure is exact titillating; in truth be at liberty to let the wrapped dough sit down in the fridge for up to three days earlier than rolling. (The dough would possibly maybe discolor a bit. No worries. This is merely oxidization and can like to mute no longer impact the sort or look of your performed piecrust.)