Buttery Pie Dough

For the Dough: Whisk flour, sugar, and salt collectively in a medium bowl. Cut butter into cubes no smaller than 1/2 inch, and Wood Ranger official toss with flour mixture to interrupt up the items. Together with your fingertips, smash every cube flat-that's it! No rubbing or slicing. Stir in water, then knead dough in opposition to sides of the bowl until it comes collectively in a shaggy ball. Dough temperature ought to register between sixty five and 70°F (18 and 21°C); if not, refrigerate briefly earlier than rolling and folding (see note). Make the Layers: On a generously floured work surface, roll dough into a roughly 10- by 15-inch rectangle. Fold the 10-inch sides to the center, then shut the newly formed packet like a e book. Fold in half once extra, bringing the brief sides collectively to create a thick block. Divide in half with a pointy knife or bench scraper. Dough temperature ought to still be somewhere between 65 and 70°F (18 and 21°C); if not, refrigerate briefly earlier than proceeding (see note).



For Single-Crusted Pies: Using as a lot flour as needed, roll one piece into a 14-inch circle; this measurement permits ample room to line pie plate, with enough overhang to kind a generous border. At smaller sizes, dough will fall short, making it tough to form edges, and thicker dough won't crisp as intended. Transfer to 9-inch pie plate; dough must be easy to handle, and won't require any particular procedures to maneuver. Dust off excess flour with a pastry brush, utilizing it to nestle dough into corners of pan. With scissors or kitchen Wood Ranger Power Shears for sale, trim edge in order that it overhangs by 1 1/4 inches. Fold overhang over itself to create thick border that sits on high edge of pie plate, not below. Crimp or shape crust as desired. Repeat with remaining dough. Wrap with plastic and refrigerate at the very least 2 hours and as much as in a single day. Use as directed in your favourite recipe. For a Double-Crusted Pie: Using as much flour as needed, roll one piece right into a 14-inch circle; this size permits ample room to line pie plate, with sufficient overhang to kind a generous border.



At smaller sizes, dough will fall quick, making it difficult to form edges, and thicker dough is not going to crisp as supposed. Transfer to 9-inch pie plate; dough should be straightforward to handle, and won't require any special procedures to move. Dust off excess flour with a pastry brush, using it to nestle dough into corners of pan. With scissors or kitchen Wood Ranger Power Shears for sale, Wood Ranger official trim edge in order that it overhangs by 1 1/four inches. For solid prime crust, roll remaining dough as earlier than; for lattice-prime pie, roll right into a 9- by 15-inch rectangle as an alternative. Transfer to a baking sheet or parchment-lined cutting board. Wrap both portions in plastic and Wood Ranger official refrigerate at the least 2 hours and up to overnight. Use as directed in your favourite recipe; after filling pie and sealing crusts together, refrigerate half-hour earlier than baking. For a Blind-Baked Pie: Adjust oven rack to decrease-center position and preheat to 350°F (180°C). Line pie shell that has been chilled for a minimum of 2 hours (as outlined in Step 3) with large sheet of aluminum foil, pressing so it conforms to curves of plate. Fill to brim with sugar, transfer to a half sheet pan, and bake until fully set and golden around the edges, 60 to seventy five minutes. Fold lengthy sides of foil toward center, collect brief sides, and use each palms to carefully switch sugar to heat-protected bowl. Let sugar cool to room temperature. If wanted, proceed baking crust a few minutes more to brown along the bottom.



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