Pie Dough the Old-Fashioned Way Recipe
"This is the sort of recipe pastry chefs tend to favor, but it doesn't require any fancy training or equipment. Just smash some butter in a bowl of flour, stir in a bit of water, roll it out, and fold it over a few times, for an easy layered dough that's supple but strong. It won't slump out of shape in the oven, so it can support complicated decorative techniques, but it's wonderfully buttery, so it always turns out flaky and tender, too...."
INGREDIENTS
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8 ounces low protein all-purpose flour, such as Gold Medal Blue Label (1 2/3 cups; 225g), plus more for dusting
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1/2 ounce sugar (1 tablespoon; 15g)
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1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
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8 ounces unsalted, American-style butter, straight from the fridge (2 sticks; 225g), cold
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4 ounces cold tap water (1/2 cup; 115g)
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