Pastry for a Double Crust Pie
use this wonderful recipe for all of your fruit pies that need both a
bottom and a top crust
2 cups all purpose unbleached flour
1 teaspoon fine sea salt
1/4 teaspoon freshly ground white peppercorns
3/4 cup Plugra butter, chilled (unsalted butter)
1/2 cup very cold water
In food processor with steel chopping blade in place whirl flour, salt
and pepper. (The pepper will not be detected....no one will say there is
pepper in the crust but it enhances the flavor so much!) Cut the cold
butter into chunks and process by pulsing just until the butter is cut
into small chunks about the size of beans. Add the water and process
only until the dough wants to form a ball. Do not overmix! Remove from
the machine and divide the dough into two parts, one slightly larger
than the other. Roll out the larger one using a flour dusted pastry
cloth and rolling pin with a cloth cover on it. Place gently into the
pie dish. Fill with your desired filling. Roll out the second part of
dough and place on top of the pie, sealing the edges with a little water
or fruit juice. Flute the edges to also seal them tighter. With a knife,
pierce the top crust in several places to allow the steam to escape.
Bake as directed in your recipes.
