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P ie Dou r e t t u B – l gh l A

This is the most important recipe at the pie shop. It is the
secret to ninety percent of the pies we make, both sweet and savory. New bakers aren’t considered full members of the pie team until they master it.

Makes one double-crust pie or two single-crust pies 1¾ sticks unsalted butter, divided 196g 12g 118g 333g 6.5g 6.5g 1 Tablespoon red wine vinegar ½ cup ( 119mL) cold water 2¼ cups all-purpose flour

At the pie shop we use disposable aluminum pie tins, a practical necessity I’m still not completely happy with. I prefer basic, old-fashioned, tinned-steel pie plates, but the returnable pie tin program we had early on failed spectacularly, as we ran through all our tinned steel pans in two weeks with only a handful of returns. I like the pans because they are relatively inexpensive (if you are not stocking a pie company!), transfer heat well, and produce a nicely browned bottom crust. Look for pans with generous rims to support a nice deep crimp. I haven’t had much luck with nonstick versions; I usually end up scratching the finish. We lightly coat our pie tins with canolabased cooking spray and dust them with flour, much like you would grease and flour a cake pan. Pie slices lift out easier, cleanup’s faster, and some pies, like custards or chess pies, can be lifted out of the tins whole and transferred to prettier plates for serving.

2¼ teaspoons kosher salt ½ Tablespoon granulated sugar

Once the dough is rested, it can be stored in the refrigerator for up to 3 days, or frozen for up to 1 week.


Hoosier Mama

The flecks of thyme make an attractive crust and with so many different pies at the shop. and roughly chop the leaves. at least 20 minutes but preferably overnight. Repeat this process as needed until the dough holds together. 4 Add the chilled butter and mix for 25 to 30 seconds. or a spice like freshly ground black pepper. 8 D ivide the dough into 2 equal parts and roll each into a ball. Let the dough rest in the refrigerator until ready to use. remove and discard the stems. until the mixture resembles coarse meal. chill the remaining 1⅛ sticks in the refrigerator until ready to use. 2 Stir the red wine vinegar into the cold water and set aside. Test the dough by squeezing a small amount in the palm of your hand. because thyme and chicken taste great together. Flatten the balls slightly and wrap separately in plastic wrap. until the butter is in pea-sized pieces.Lessons from the Rolling Table 1 C ut the butter into ½-inch (13-mm) cubes. dough should never come together in the food processor. 3 Combine the flour. The dough should start to look crumbly. Add it to the food processor along with the other dry ingredients in step 3. 6 A dd 6 tablespoons of the vinegar water and pulse 6 times. You can also try mixing in another herb like sage. Freeze 5 tablespoons (70g) for 20 minutes or overnight.75g) of fresh thyme. If it easily holds together. it helps us tell them apart! Simply take ¾ teaspoon (about 4 sprigs or . and sugar in the bowl of a food processor and pulse 5 or 6 times to combine. Hoosier Mama 25 . it is done. salt. If not. 7 T ransfer the dough to a lightly floured work surface and knead together until smooth. 5 Add the frozen butter and pulse 15 to 20 times. 262). add ½ tablespoon of the vinegar water and pulse 3 more times. THYME DOUGH VARIAtION We use thyme dough for our Chicken Pot Pie (p.

dense bottom crust. rotating 180 degrees halfway through.Lessons from the Rolling Table BLINd BAKING Blind baking is a funny-sounding term that simply means baking a pie shell prior to filling it. The outer edge of the crimp should be dry and golden brown. and the coating on wax paper will burn and smoke in a hot oven. “pre-baking” has taken its place in contemporary recipes. 3 Bake for 20 minutes. 1 Preheat the oven to 400°F (200°C). 4 Remove the shell from the oven and carefully remove the parchment paper/coffee filter full of beans. 34 Hoosier Mama . foil blocks airflow. at Hoosier Mama we prefer the traditional term. Though it has been a part of kitchen-speak for centuries. no one has any idea where the term came from. You can buy ceramic weights or stainless steel “pie chains” at specialty cooking stores. Once the parchment paper or coffee filter is removed. At the shop.5-cm) coffee filters instead of parchment paper. where the filling is not cooked in the pie shell. In blind baking. Use “blind baking” confidently in a sentence and you get automatic membership in the secret society of pie makers! Blind baking is used for pies like Chocolate Cream (p. 141). resulting in a tough. We also blind bake the shells for pies like Pumpkin (p. until the interior of the shell is dry and light golden brown. and for quiches and some custards. We find it keeps the bottom crust from getting soggy. but dried pinto beans are inexpensive and work just as well. prick the bottom of the shell all over with a fork. crimped pie shell on a baking sheet. pie shells are lined with parchment paper and filled with weights to keep air pockets from forming as the shells bake. we line the shells with 13x5-inch (32. Fill with uncooked beans until the beans are even with the top edge of the crimp. Press down on the beans to make sure they spread to the edges of the shell. where the shell needs to bake longer than the filling. they fit the 9-inch (22. bake it for 3 more minutes and try again.5-cm) crimps perfectly and let air flow through to the bottom crust. 149) or Hoosier Sugar Cream (p. where the pie filling bakes for up to an hour in the pie shell. If the paper sticks to the pie. Line the inside of the shell with parchment paper or a coffee filter. 2 Place a frozen. and while it is certainly more descriptive. Bake for 3 more minutes. 171).5x12. Don’t use foil or wax paper. Lately.

Lessons from the Rolling Table We use large coffee filters filled with dried pinto beans to blind bake. Hoosier Mama 35 .