The rest of that long article ...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Old-Fashioned Flaky Pie Dough Recipe Part 2
Categories: Pastry, Info
  Servings: 4

      8 oz all-purpose flour (1 2/3
           cups; 225g), plus more for
           dusting
    1/2 oz sugar (1 tablespoon; 15g)
      1 ts (4g) Diamond Crystal kosher
           salt; 
      8 oz unsalted butter (2 sticks;
    225    g), cold
      4 oz cold water (1/2 cup; 115g)

This is the sort of recipe pastry chefs tend to favor, but it
doesn't require any fancy ingredients, equipment, or training. Just
smash some butter in a bowl of flour, stir in a bit of water, roll
it out, and fold it over a few times. It's essentially a streamlined
blitz, making an easy layered dough that's supple but strong. That
means it won't slump out of shape in the oven, so it can support all
types of complicated decorative techniques, but it's wonderfully
buttery, so it always turns out flaky and tender, too.

Why It Works:

All-purpose flour gives the dough strength to hold its shape in the
oven, preserving any sort of decorative design.

A blitz-style ratio of flour to butter creates a dough that's
pliable but strong, making cracks and tears a thing of the past.

One round of folding provides eight major layers with minimal fuss.

Refrigerating the dough after shaping ensures it's fully chilled and
relaxed, preserving its flakes in the oven.

Compared to stoneware or heavy enameled ceramic, tempered-glass pie
plates conduct heat quickly and evenly, so the crust bakes up light
and crisp, never greasy or soft.

for table salt, use half as much by volume or use the same weight

For the Dough: Whisk flour, sugar, and salt together in a medium
bowl. Cut butter into 1/2-inch cubes and toss with flour mixture to
break up the pieces. With your fingertips, smash each cube into a
thin sheet, that's it! Stir in water, then knead dough against the
sides of the bowl until it comes together in a shaggy ball.

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 close the newly formed packet like a book. Fold in
half once more, bringing the short sides together to create a thick
block. Divide in half with a sharp knife or bench scraper. If dough
is very soft or if you are working in a hot kitchen, refrigerate for
15 minutes before continuing.

For Single-Crusted Pies: Using as much flour as needed, roll one
piece into a 14-inch circle and drape across a 9-inch pie plate; it
will be super easy to lift by hand. Dust off excess flour with a
pastry brush, using it to nestle dough into the very corners of the
pan. With scissors or kitchen shears, trim the edge so that it
overhangs by 1 1/4 inches all around. Fold overhang over itself to
create a thick border that sits atop the rim of the pan. Crimp or
shape crust as desired. Repeat with remaining dough. Wrap with
plastic and refrigerate at least 2 hours and up to overnight. Use as
directed in your favorite recipe.

For a Double-Crusted Pie: Using as much flour as needed, roll one
piece into a 14-inch circle and drape across a 9-inch pie plate; it
will be super easy to lift by hand. Dust off excess flour with a
pastry brush, using it to nestle dough into the very corners of the
pan. With scissors or kitchen shears, trim the edge so that it
overhangs by 1 inch all around. For a solid top crust, roll
remaining dough as before, or roll into a 9- by 15-inch rectangle
for a lattice-top pie. Transfer the entire sheet, uncut, to a baking
sheet or parchment-lined cutting board. (The parchment will prevent
dough from absorbing any savory odors from the board.) Wrap both
portions in plastic and refrigerate at least 2 hours and up to
overnight. Use as directed in your favorite recipe.

Stella Parks 

  From: Serious Eats                    
 
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Cheers

Jim


... Global warming related to the alarming increase in pizza ovens

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