Pie and Pastry Bible (11 page)

PASTRY FOR A 9-INCH LATTICE PIE, A 9-INCH DEEP-DISH PIE, A 10-INCH PIE SHELL OR A 12- TO 14-INCH FREE-FORM TART MAKES: 14.3 OUNCES/406 GRAMS
INGREDIENTS	MEASURE	WEIGHT
	VOLUME	OUNCES	GRAMS
*For this amount of dough, the volume does not lend itself to dividing exactly : with standard measuring cups. I have divided the weights : , but the volume of whole wheat flour to all-purpose is slightly less.
unsalted butter, cold	8 tablespoons	4 ounces	113 grams
bleached all-purpose flour*	¾ cup + 2 tablespoons (dip and sweep method)	4.25 ounces	121 grams
whole wheat flour, preferably stone-ground	cup	2.25 ounces	63 grams
salt	teaspoon + a pinch	•	•
optional: baking powder (if not using, double die salt)	teaspoon	•	•
cream cheese, cold	one 3-ounce package	3 ounces	85 grams
ice water	1½ tablespoons	0.75 ounce	21 grams
cider vinegar	1½ teaspoons	0.25 ounce	7 grams

PASTRY FOR A TWO-CRUST 9-INCH PIE MAKES: 22 OUNCES/624 GRAMS
INGREDIENTS	MEASURE	WEIGHT
	VOLUME	OUNCES	GRAMS
unsalted butter, cold	12 tablespoons	6 ounces	170 grams
bleached all-purpose flour	1 cups (dip and sweep method)	6.5 ounces	184 grams
whole wheat flour, preferably stone-ground	cup	3.3 ounces	96 grams
salt	¼ + teaspoon	•	•
optional: baking powder (if not using, double the salt)	¼ teaspoon	•	•
cream cheese, cold	1½ 3-ounce packages	4.5 ounces	128 grams
ice water	2 tablespoons	1 ounce	28 grams
cider vinegar	1 tablespoon	0.5 ounce	14 grams

FOOD PROCESSOR METHOD

Cut the butter into small (about ¾-inch) cubes. Wrap it in plastic wrap and freeze it for at least 30 minutes. Place the all-purpose flour in a reclosable gallon-size freezer bag and freeze it for at least 30 minutes.

In a food processor with the metal blade, process the whole wheat flour with the salt and optional baking powder for about 5 minutes to break up the bran and the germ. Add the all-purpose flour and process for a few seconds to blend. Set the bag aside.

Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea. (Toss with a fork to see it better.) Remove the cover and add the water and vinegar. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together. Spoon the mixture into the plastic bag. (For a double-crust pie, it is easiest to divide the mixture in half at this point.)

Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled. To prevent cracking, it is helpful to fold the dough in thirds like a business letter. If the dough becomes soft and sticky, refrigerate it for 5 to 10 minutes. (This dough is a little more tender than the cream cheese dough, using all white flour, so be sure to do the turns or knead a little extra till you can feel the stretch when you pull it.)