https://www.cutoutandkeep.net/projects/all-butter-pie-dough • Posted by Agate Publishing
Cut the butter into 1/2-inch (13-mm) cubes. Freeze 5 tablespoons (70g) for 20 minutes or overnight; chill the remaining 11/8 sticks in the refrigerator until ready to use.
Stir the red wine vinegar into the cold water and set aside.
Combine the flour, salt, and sugar in the bowl of a food processor and pulse 5 or 6 times to combine.
Add the chilled butter and mix for 25 to 30 seconds, until the mixture resembles coarse meal.
Add the frozen butter and pulse 15 to 20 times, until the butter is in pea-sized pieces.
Add 6 tablespoons of the vinegar water and pulse 6 times. The dough should start to look crumbly. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together, it is done. If not, add 1/2 tablespoon of the vinegar water and pulse 3 more times. Repeat this process as needed until the dough holds together.
Transfer the dough to a lightly floured work surface and knead together until smooth; dough should never come together in the food processor.
Divide the dough into 2 equal parts and roll each into a ball. Flatten the balls slightly and wrap separately in plastic wrap. Let the dough rest in the refrigerator until ready to use, at least 20 minutes but preferably overnight.
Rolling Steps 1. Liberally dust your rolling surface with flour and keep a container of flour nearby. 2. Place a ball of dough on the rolling surface and flatten it halfway with the heel of your hand. 3. Rub a handful of flour over your rolling pin and pound the dough until it is half as thick as when you started. Don’t be timid; it takes more aggression than you think! Pounding the dough flattens it without working the gluten very much and softens it up for the finish rolling you are about to do. 4. Rub more flour over the rolling pin and, working out from the center; make long passes over the dough. Rotate the dough 1 to 2 inches (2.5–5cm) after each pass, to make sure it isn’t sticking to the table and to help form an even circle. If the dough starts to stick, lift up one corner and scatter more flour underneath. Rub flour on the rolling pin as needed to keep it from sticking to the dough. 5. Keep rolling until the dough is 1/16 to 1/8 inch (1.5–3mm) thick and is a sufficient size to cut out a circle with a 14-inch (35-cm) diameter (16 inches or 40cm for a lattice-topped pie). 6. Cut a 14-inch (35-cm) circle out of the dough. At the pie shop, we use a series of commercial pizza pans as guides. At home, a pot lid, plate, or bowl works just as well. Place your guide in the middle of the dough and gently cut around it with a bench scraper or paring knife. (Just be careful not to press so hard that you cut your countertops!) 7. Lightly coat a 9-inch (22.5-cm) pie tin with cooking spray and dust with flour. Rotate the tin to coat the side. Turn the tin over and tap out any excess flour. 8. Pick the dough circle up firmly by the edges and center onto the prepared pie tin. Tap the pie tin on the counter several times until the dough settles into it. Gently press the dough into the corners of the pie tin with your fingertips. 9. Proceed to the appropriate crimping and finishing instructions.