Baking is math and science brought together in the most delicious way. At the base of most core recipies, such as pie dough, we have ratios we follow rather than recipies. This makes it simple and consistant to scale to your needs. Simply think about how much dough you need and you will know how much you need of each ingredient! Pie dough is the most simple at a 1:2:3 ratio of Water:Butter:Flour
We will be stepping that ratio up a little today to bring it to the next level, however, you would still have some pretty great pie dough if you only used those 3 ingredients. We will also be adding a touch of lamination to this dough which is going to give you liight, flakey layers.
Cheers!
4 oz Water
8 oz Butter, Cold
1# Flour
1 oz Sugar
0.5 oz Salt
1 oz Hard Liquor (Vodka, Whiskey, Tequila) or Vinegar
- Grate your butter on a larger size cheese grater. Keep cold while getting other ingridients weighed out.
- Mix together all dry ingredients and then add Butter flakes. Mix just to incorporate.
- Add your liquid ingrendients and Mix just to combine. You stil want to be able to see butter flakes in this stage.
- Flour your work surface and roll dough out to a large rectangle. Fold the dough into thirds. Rest in the refridgerator for at least one hour but at this point the dough can be stored in the fridge for up to 3 days.
- When ready to make pie simple roll out as you need. Egg wash before baking for a nice golden color.
