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Name: Flaky Pie Dough2
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/4 ts Salt; 8 tb Cold unsalted butter; 2 tb Cold water; (up to 3); 1 1/4 c All-purpose bleached flour; 1/8 ts Baking Powder

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INGREDIENTS

1/4 ts Salt
8 tb Cold unsalted butter
2 tb Cold water; (up to 3)
1 1/4 c All-purpose bleached flour
1/8 ts Baking Powder

Servings

INSTRUCTIONS

To mix dough by hand, combine flour, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1 tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Using your hands or a pastry blender, rub the butter into the dry ingredients by breaking it into tiny pieces, continuously pinching and squeezing it into the dry ingredients. Be careful to keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse ground cornmeal and no large pieces of butter remain visible. Scatter the smaller amount of water on the butter and flour mixture and stir gently with a fork -- the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time, until the dough holds together easily. To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1-tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Scatter the smaller amount of water on the butter and flour mixture and pulse 5 or 6 times -the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time, until the dough holds together easily. Scrape the dough onto a lightly floured surface and form it into a disk. Sandwich the disk of dough between two pieces of plastic wrap and press it into a 6-inch disk. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour. Yield: 1 crust Recipe by: Cooking Live Show #CL8988 Posted to MC-Recipe Digest V1 #902 by "Angele and Jon Freeman" on Nov 12, 1997

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Flaky Pie Dough2

1/4 ts Salt
8 tb Cold unsalted butter
2 tb Cold water; (up to 3)
1 1/4 c All-purpose bleached flour
1/8 ts Baking Powder

To mix dough by hand, combine flour, salt and baking powder in a medium  mixing bowl and stir well to mix. Cut butter into 1 tablespoon pieces and  add to dry ingredients. Toss once or twice to coat pieces of butter. Using  your hands or a pastry blender, rub the butter into the dry ingredients by  breaking it into tiny pieces, continuously pinching and squeezing it into  the dry ingredients. Be careful to keep the mixture uniform by occasionally  reaching down to the bottom of the bowl and mixing all the ingredients  evenly together. Continue rubbing the butter into the dry ingredients until  the mixture resembles a coarse ground cornmeal and no large pieces of  butter remain visible. Scatter the smaller amount of water on the butter  and flour mixture and stir gently with a fork -- the dough should begin  holding together. If the mixture still appears dry and crumbly, add the  remaining water, 1 teaspoon at a time, until the dough holds together  easily.    To mix the dough in the food processor, combine flour, salt and baking  powder in work bowl fitted with metal blade. Pulse 3 times at 1-second  intervals to mix. Cut butter into 1-tablespoon pieces and add to work bowl.  Process, pulsing repeatedly at 1-second intervals, until the mixture is  fine and powdery, resembles a coarse ground cornmeal and no large pieces of  butter remain visible, about 15 pulses in all. Scatter the smaller amount  of water on the butter and flour mixture and pulse 5 or 6 times -the dough  should begin holding together. If the mixture still appears dry and  crumbly, add the remaining water, 1 teaspoon at a time, until the dough  holds together easily.    Scrape the dough onto a lightly floured surface and form it into a disk.  Sandwich the disk of dough between two pieces of plastic wrap and press it  into a 6-inch disk. Refrigerate the dough until firm, or until you are  ready to use it, at least 1 hour.    Yield: 1 crust    Recipe by: Cooking Live Show #CL8988    Posted to MC-Recipe Digest V1 #902 by "Angele and Jon Freeman"  <jfreeman@comteck.com> on Nov 12, 1997

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Nutrition

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Serving Size: 1 Serving (256g)
Recipe Makes: 1 Servings

Calories: 1328
Calories from Fat: 841 (63%)

Amt Per Serving		% DV

	Total Fat 93.5g	125 %
	Saturated Fat 58.5g	293 %
	Monounsaturated Fat 24g
	Polyunsanturated Fat 4g
Cholesterol 244mg		75 %
Sodium 61.3mg		2 %
Potassium 196mg		5 %
Total Carbohydrate 108g		32 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 103.8g
Protein 15.6g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1328

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