Pie Dough
Made in a food processor or a stand mixer, this recipe is straightforward and should produce a light and flaky crust - but the dough is meant to be touched by hands, so these instructions are for doing things the old-fashioned way. Be sure to keep all ingredients cold and to refrain from mixing the dough too much.
Prep Time
30 minutes + 2 hours of refrigeration
Bake Time
Total Time
2.5 hours
Yield
Two pie shells, or a bottom and lattice top
Ingredients:
- 240g Organic Edison All-Purpose Flour
- 3g salt
- 180g butter
- 85g ice water
- 8g apple cider vinegar
Baker's Notes:
Made in a food processor (like a Cuisinart) or a stand mixer, this recipe is straightforward and should produce a light and flaky crust - but dough is meant to be touched by hands so these instructions are for doing things the old fashion way. Be sure to keep all ingredients cold and to refrain from mixing the dough too much. Over mixing develops gluten and leads to a tough dough. Apple cider vinegar gently tenderizes the dough.
Follow this recipe (https://cooking.nytimes.com/recipes/1019443-nectarine-and-blueberry-galette) for a delicious summer galette. You can substitute any single fruit, or two kinds of fruits for what is called for in the recipe. I used peach and apricot for one galette, and apricot and strawberry for the other. Experiment, switch it up often and have fun. You can use a tablespoon of cornstarch instead of flour in the recipe for a clearer and thicker filling.
Instructions:
- Measure your flour and salt into a large bowl and place it in the refrigerator to cool (this can be done far in advance, no worries about the flour being too cool).
- Cut the butter into roughly ½ inch cubes and also refrigerate until absolutely ready to use.
- Stir your flour, salt and butter together with your fingers, breaking up any butter that is sticking together, then begin to press the butter between your fingers, breaking and flaking it and working it into the flour. Continue working the butter and flour between your fingers until the flour is looking sandy and the pieces of butter are pea sized.
- Add your ice cold water and apple cider vinegar and quickly and succinctly stir it into the flour, scraping down the sides of the bowl as you do so. You want to avoid kneading the dough excessively, but you will need to gently knead it to work the water and vinegar into the flour. Once the dough begins to ball together, you are 90% done. Avoid the temptation to mix the dough longer than is absolutely necessary.
- Divide the dough in half and create two pieces of dough about the size and shape of hockey pucks. Each puck will weigh 260 grams.
- Refrigerate for at least two hours before rolling the dough out.
- Roll your dough out to a perfect circle about 14” wide (Ha ha! Perfection is unachievable! But try your best). If your dough tears in the middle you can press it back together with your fingers, or rip a small piece from the edge and use it to patch the tear in the dough.
Baker's Notes:
Made in a food processor (like a Cuisinart) or a stand mixer, this recipe is straightforward and should produce a light and flaky crust - but dough is meant to be touched by hands so these instructions are for doing things the old fashion way. Be sure to keep all ingredients cold and to refrain from mixing the dough too much. Over mixing develops gluten and leads to a tough dough. Apple cider vinegar gently tenderizes the dough.
Follow this recipe (https://cooking.nytimes.com/recipes/1019443-nectarine-and-blueberry-galette) for a delicious summer galette. You can substitute any single fruit, or two kinds of fruits for what is called for in the recipe. I used peach and apricot for one galette, and apricot and strawberry for the other. Experiment, switch it up often and have fun. You can use a tablespoon of cornstarch instead of flour in the recipe for a clearer and thicker filling.