I came across this whilst reading her transformative memoir.
The pie dough recipe is flakey, buttery, and lovely. A forgiving pie crust that calls for using your hands and a recipe that becomes second nature as you practice.
MAKES: Enough for two 9 inch pie crusts or 24 cupcake-sized pie crusts
TAKES: 1hr 15 min (including the dough sitting in the fridge for 1 hr)
INGREDIENTS
1 1/2 cups or 12 oz unsalted grass-fed butter
2 1/3 cups or 10 oz all-purpose flour
2 1/4 tsp kosher salt
INSTRUCTIONS
Fill a 2-cup measuring cup with ice. Top measuring cup off with water. Set aside. (This is done to ensure you have ice cold water when making the dough)
Toss together flour and salt in a large bowl.
Cube butter into 1/2-inch to 1-inch pieces.
Toss butter cubes into the flour mixture, and separate cubes with your fingers before beginning to work together.
Work in butter using your hands, making smears and buttery flakes. (By using your hands, you learn to discern the temperature and feel of the flour as you go. Try not to overwork and every piece of butter should be smeared with some flour. Leave no butter behind. Also if the butter feels too warm, cool it off in the freezer.)
Incorporate the ice water by drizzling about 3 tbsp of water into flour mixture at first and then tablespoon by tablespoon until you've poured in about 1/3 cup of water. Use your hands as slightly cupped paddles and toss the water into the flour until it is fully absorbed. You don’t want to use your fingers or knead at all in this step.
Once you have a shaggy moist dough (not wet or sticky), turn dough onto a clean work surface and knead it a few times until it’s tacky, supple but not sticky.
You can either now roll this dough out into flat disks or just wrap the dough in plastic wrap and chill in the fridge. (I prefer to wrap first and roll later.)
Chill in the fridge for at least an hour but if wrapped tightly can be kept in the fridge for up to 3 days.
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