Monday, July 14, 2008

Double Pie Crust

12 oz all-purpose flour (2.5 cups)
1 teaspoon sea salt
2 Tablespoons sugar
8 oz unsalted butter (2 sticks) cut into 1/4-inch dice, cold
1/4 cup frozen vodka
1/4 cup ice water

1. Blend flour, salt, and sugar. Cut in butter until pieces no bigger than split peas remain. With large spatula, quickly fold in both liquids, until fully incorporated. Dough should clean sides of bowl. With floured hands, press slightly more than half of the dough into a ball, then flatten into a 4-inch disc. Lightly flour, wrap in plastic, and chill for at least 4 hours. Repeat with the other half of the dough.

2. Let larger dough disk rest at room temperature for 5 minutes before rolling. Roll to 1/8-inch thickness, a disk about 13 inches in diameter. Roll onto pin and unroll into pie plate. Without pressing, work dough into corner of plate and trim edge to 1/2 inch overhang. Chill. Roll out the second dough disk to 1/8-inch thickness and place on floured, rimless cookie sheet. Chill both doughs for at least 30 minutes.

3. Preheat oven to 400 degrees with rimmed cookie sheet on lowest level. Let both doughs rest at room temperature for 5 minutes before working with them. Fill the pie plate, place second dough disk atop pie and trim with scissors to match bottom edge. With fork, seal top and bottom crusts. Crimp, vent, and bake on pre-heated cookie sheet for 30 minutes. Crust will be just beginning to color. Reduce heat to 350 degrees and continue to bake until crust is nut brown, another 40 minutes. If filling begins to bubble, but crust is not deeply brown, then switch heat source to broil without moving the pie and watch very closely. Crust will begin to color in less than 1 minute. Remove and cool on rack, about 4 hours.

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