Ingredients
9 oz. (2 cups) pastry or all-purpose flour
6 oz. (1 1/2 sticks or 12 T.) butter, cut into 1/2 inch cubes
3 oz. (6 T. water)
1 t. salt
For apple pie - 5 apples, lemon juice, 3/4 c. sugar, 1/4 c. flour, 1/2 t. salt, cinnamon.
Preparation
Weigh all ingredients. Whisk flour and salt together - chill 10 minutes or until cold.
Cut flour and butter together using your fingertips to rub the flour into the butter until pea-sized for flaky crust or cornmeal for mealy crust. Refrigerate for 10 minutes.
Pour in cold water, mixing briefly but incorporating the water completely with your hands. Form discs, wrap and chill for at least 1 hour.
Try flaky and mealy dough for the same pie. Split the recipe - mealy on the bottom (better withstands excess moisture from fruit fillings and forms a tender base) and flaky for the top (crisp and flaky).
Chill assembled pie in freezer for 10 minutes before baking. Bake apple pie at 375 for 50-55 minutes, rotating after 25.
