best-ever all-but­ter pie pas­try

Midwest Living - - Best Chalet'ed Plans -


Put a few ice cubes in a 1-cup liq­uid mea­sur­ing cup. Add 2 ta­ble­spoons cider vine­gar and cold water to fill. In a large bowl, whisk to­gether 21⁄2 cups all-pur­pose flour, 1 tea­spoon su­gar and 1 tea­spoon kosher salt. Chop 1 cup (2 sticks) of straight-from-the-fridge but­ter into roughly half-inch cubes.


Add but­ter to flour mix­ture and toss to coat. Us­ing a pas­try blender, cut the but­ter into the flour. Turn the bowl and toss the mix­ture oc­ca­sion­ally so you don’t miss any but­ter. The blender will clog oc­ca­sion­ally; clean it out with your fin­gers or a but­ter knife. Stop when the largest chunks are pea-size and the rest of the mix­ture looks like canned Parme­san cheese.


Fish out the ice, then evenly driz­zle 1⁄2 cup of the vine­gar­wa­ter over the flour mix­ture. (You prob­a­bly won’t need the re­main­der, but save it in case your pas­try is very dry.) Toss with a fork un­til you can’t see pools of liq­uid. Switch to hands: Scoop up as much of the mix­ture as you can, then smoosh it back into the bowl. It’s OK to be a bit ag­gres­sive. Pres­sure will bring the mix­ture into a co­he­sive mass more ef­fec­tively than water. Ro­tate the bowl a quar­ter-turn and re­peat, as if knead­ing. When the dry bits at the bot­tom are gone, stop.


Trans­fer dough to a lightly floured sur­face and, if needed, knead a cou­ple more times. Cut dough in half. Gently pat each por­tion into a 2-inch-thick disc and wrap tightly in plas­tic wrap. Re­frig­er­ate at least 2 hours or, ide­ally, overnight be­fore rolling. (You can freeze the dough discs up to 1 year; thaw 1 full day in the re­frig­er­a­tor be­fore us­ing.)

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