Basic Pie Dough

Ingredients: 

Pastry Flour              12 oz.

Butter                        8  oz.

Salt                          .25 oz.

Granulated Sugar        1 oz.

Water (Ice Cold)        4 oz. 

Method of Preparation: 

1) Gather all ingredients and equipment. Scale out butter first, cut it up and put into freezer until ready to use it. then scale out everything else. For the ice water use a strainer so no ice gets into it and alters the measurements. 

2) Mix the dry ingredients together and dump onto a table. Take the butter out and dump on top of the dry ingredients. Use a bench scraper to cut the ingredients together. For Long Flake Dough: cut the dough until the pieces of fat are about the size of a nickel. For Short Flake Dough (top crust): cut the dough until the pieces of fat are about the size of a pea. For Mealy Dough (bottom crust only): cut the dough until the pieces of fat look like sand. 

3) Make a whole in the center of the dough and pour some of the water into it. Cut the water into the dough and repeat this step until all the water is gone. The dough should somewhat look like scrambled eggs.
4) Once the fat in the dough is to the desire size move the dough onto a piece of parchment paper and use it to press the dough together. Once the dough is together then you can divide it for later use. 

5) Separate the dough into 3- 8 oz. round patties or 1- 6oz., 1-8 oz., 1- 10oz. (Use the second set of measurements if making a fluted bottom edge.) Wrap each patty, label and put into the fridge for at least half an hour. 

Notes: 

- When rolling out the dough you should work fast and keep the dough cold.

- When rolling out the dough piece, a perfectly round shape is desired.  To achieve this, roll out the dough,

using just a minimal amount of flour dust for the bench surface, to an oval shape of about 10 inches. Then proceed to make this oval round to a diameter of 12 inches and a thickness of ⅛ inch.

-Dock and egg wash the bottom crust before adding filling. Don't egg wash the crust if blind baking. 

-Two crusted pies are usually baked at a temperature of 375°F for 35 to 40 minutes.