I use this to make chicken pot pie, but you could use it for any pie-related activity.
Ingredients:
- 500 grams of all-purpose flour
- 350 grams of cold butter, cut into knob-size bits
- 150 grams of cold water
- 10 grams of salt
Process:
(1) Put the flour and the butter into mixing bowl (I used a stand mixer, but it could probably work with a pastry cutter) and mix on low until the butter and flour integrates into pea-size particles. Stop the mixer. Don't overmix. We don't want to develop any gluten here.
(2) Mix 150 grams of icy-cold water with 10 grams of salt. Stir until well-integrated. Start the mixer and sloooowwwwly pour in the water/salt mixture, like a fine stream no bigger than a strand of uncooked spaghetti strand. (Regular kind, not angel hair.) When crust has come together just barely -- a ragged conglomeration, not a lump or ball -- stop the mixer.
(3) Transfer to a barely floured surface and with barely floured hands. Divide into three balls, each around 350 grams. One will be smaller, like 320 grams. That's the top piece for a two-shell pie.
(4) Shape them gingerly into disc shaped lumps about 3-5 thick. Dust with floor. Put in ziplock pages, label with sharpie (PIE, PIE, PIE TOP) and freeze until needed, when you will thaw them for at least 3 hours before use. If you're using them right away, refrigerator for at least 3 hours.
There's a whole Torah involved in rolling out the pie for the crust, which I can give in the comments if anyone is interested.
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