ALL BUTTER DOUBLE-CRUST PIE DOUGH
Submitted by GinaG on November 29, 2011 at 1:20 am

Requested by frick
Yield: 1 double crust
Source: Cook's Illustrated; ATK Baking Book page 359

1/3 C Ice water plus extra as needed
3 T Sour cream
2.5 C (12.5 ounces) AP flour
1 T Sugar
1 t. Salt
16 T (2 sticks) Unsalted butter cut into 1/4" pieces and frozen 10- 15 minutes.

1. Whisk the sour cream and ice water together in a small bowl until combined. Process the flour, sugar and salt in processor until combined. Scatter the butter pieces over the top and pulse the mixture until the butter is the size of small peas, about 10 pulses.

2.Pour half of the sour cream mixture over the flour mixture, and pulse until incorporated, about 3 pulses. Repeat with remaining sour cream mixture. Pinch the dough with your fingers. If the dough feels dry and does not hold together, sprinkle 1 to 2 T. more ice water over the mixture and pulse until dough forms large clumps and no dry flour remains, 3 to 5 more pulses.

3. (According to ATK Baking) Divide the dough into two equal pieces. Turn each piece of dough onto plastic sheet and flatten into 4 " disks. Wrap each piece tightly in plastic wrap and refrigerate for 1 hour. Before rolling the dough out, let it sit out on the counter to soften slightly, about 10 minutes.
3. (According to GinaG.) When dough holds together by squeezing a small portion in your hand, do not process further. The dough will appear loose and pebbly. Stretch plastic wrap onto counter in two big sheets, overlapping. Carefully pour contents of processor bowl onto the plastic wrap. Pull the sides of the plastic wrap over the dough, flattening the plastic against the dough to form it into a cohesive mass. The idea is to form it while using the plastic as a barrier between your hands and the dough. Pulling the plastic wrap over it and lightly pressing with your hands is sufficient, it will come together very easily.

Because this crust is so buttery, I find this is just neater and quicker. It won't get on your hands and you're also keeping the dough cool. When you have a somewhat cohesive dough, THEN divide it and form it into 2, 4 " disks through plastic the wrap.

Notes:
Place the FP bowl, blade, butter, ice-water, whisk, bowl for water/sour cream mixture and measuring spoons in the freezer for about 15 minutes. I cut the butter a bit larger than 1/4". Cut 4 slices horizontally through the stick of butter. Then each of those slices get 2-3 more horizontal slices, then vertical 1/3 to 1/2 pieces. Lay the butter pieces on the butter wrapper or parchment, cover with plastic and place back in freezer.

Pour ice water into a chilled measuring cup, add that to the sour cream in the chilled bowl, whisking as I add the water to thoroughly combine then place it back in freezer until needed. I don't always chill the flour, only if the kitchen is warm.

It takes longer to read this than it does to make the dough!

On sour cream:
The sour cream is an acid. This is a good thing, because it slows down gluten formation. The sour cream makes the dough easy to work with as well as more flavorful and tender.

This recipe will make a double crust for a 9" pie but I've stretched it to 10". You can also use it to make a large free-form tart or two regular size tarts or galettes (I like making an oval shape, it's so pretty!).

The dough keeps in the refrigerator up to 2 days or can be frozen for up to 1 month.

TIPS:
For fruit pies, to prevent soggy bottom crust, prepare fruit as your recipe calls for, tossing with sugar and seasoning, then place in colander over a bowl, allowing excess juices to drain for about an hour, periodically tossing the fruit.

When ready to fill your pie, scoop 1/4 C of the drained fruit juices
with a measure and add it back to the fruit filling. Discard remaining juice or reserve for another use.
Whenever possible, use a glass pie plate. Glass conducts heat well and it also makes it easier for you to check for browning on your bottom crust. Just very carefully lift the dish to see bottom.

To prevent the gap sometimes seen between the fruit and crust in an apple pie, (as well as soggy-bottom crust) cook your apple mixture (without thickeners!) over medium heat until fork-tender but still hold their shape, about 15-20 minutes.

Transfer apples and their juice to a rimmed baking sheet and let them cool to room temperature about 30 minutes.

Drain the cooled apples in a large colander or strainer set over a large bowl. Shake the colander to drain off as much juice as possible, reserving 1/4 C of the juice for the apple filling.

When it's time to bake the pie, adjust the rack to the lowest position in the oven and place a baking sheet on the rack. Heat the oven to 425 degrees. Place the pie on the heated baking sheet and bake until the crust is golden, about 25 minutes. Reduce oven temperature to 375 degrees, rotate the baking sheet and continue baking until the juices are bubbling and the crust is deep golden brown, 25 to 30 minutes longer.

Let the pie cool on a wire rack until the filling has set, about 2 hours.

Use equal amounts of two different types of apple for better depth of flavor, using both tart and sweet apples. Here are examples:
Sweet: Golden Delicious, Jonagold, Braeburn.
Tart: Granny Smith, Empire, Cortland.