When making a basic pie dough, the three main ingredients used are 6 cups All-Purpose Flour, 4 oz cold butter and 4 oz water. The equipment you will use are 2 medium sized mixing bowls, some kind of sifter or strainer and your hands. Some recipes call for 1-2 teaspoons of salt and if this is the case, you will want to sift the salt and the flour together to thoroughly incorporate the dry ingredients. If you are only using flour then you will still sift the flour, but the purpose is to aerate the flour and break up any clumps. The next step is to cut up the cold butter into manageable cubes and drop it right into the flour. Once the butter is coated in flour, take a piece of butter in your fingers and rub the butter into the flour. Repeat this step until the butter has been loosely worked into the dough, then add half to 3/4’s of your water. Depending on the level of humidity in your kitchen, you may not need all of your water so start with half and go from there.
Once you’ve added your water and you think your dough has the right amount of wetness, turn the dough out onto a floured table and begin massaging the dough with the palm of your hand. The more you knead a dough, the more gluten you will develop and the final product will be more dense. By massaging the dough, you are working the water throughout the product and creating a lighter, more flaky pie dough. After you’ve reached the consistency you like, form the dough into a thin disk shape, wrap it in plastic wrap and allow it to rest for 15-20 minutes. For more information on how to properly roll out your pie dough or any information on the Pastry Arts Program, please visit the Escoffier website and stay tuned for the next video on how to roll out a pie dough and take care of your rolling pins.
By: Helena Stallings, Culinary Arts Student