Salt Is Incorporated Into Pie Dough by

Salt is often used at a level of 2 based on the quantity of flourthis amounts to eight ounces in dough prepared with 25 pounds of flour. A little extra here or thereand it all comes out ok.

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Exact measuring is needed for cakes but pie doughat least mineis pretty forgiving.

. When the mixture is clumpy and holds together when pressed between your fingers add the water and mix until incorporated into dough. So lets say your goal is to make 24 ounces of pie dough. If using a salt other than Kosher only put in half of the amount needed.

Return your dough to the mixer tear it into three to six pieces and drizzle the liquid on top. Sprinkle with the water one tablespoon at a time just until dough starts to come together. Place the dough on a sheet of plastic wrap and fold into a package.

Generally it is best to use a fine grain Kosher salt in baking as it will distribute evenly into the dough. Pre-heat oven for at least 20 minutes. Pulse all-purpose flour granulated sugar kosher salt and cold unsalted butter in a food processor until mixture resembles coarse wet sand about 15 pulses.

Add some salt a half a teaspoon is about enough and that finishes up the dry ingredients. Generally the salt level can be lowered to 15 based on 25 pounds of floura total of six ounces of added saltwithout a noticeable difference in the performance of the dough or the flavor of the finished crust. 3 parts flour 2 parts butter and 1 part water.

The salt dough recipes is 2 cups flour 1 cup salt and 1 cup of warm water. I do this in my Kitchenaide mixer just to make it easy. That means 3 parts12 oz flour 2 parts8 oz butter and 1 part4 oz water.

The first batch for the pie crust and the second batch for the berries that go inside. Its going to slop around a bit. With processor running slowly drizzle in cold water.

Mix on low speed with a dough hook until it comes back together. To avoid a bland or bitter tasting crust make sure enough salt is added to the mixture. Dissolve the salt in the warm water and add the flour.

Add shortening a little at a time. On paper classic pie dough is a mind-bogglingly simple recipe. Roll it out and bake.

The presence of any type of dissolved material including ions in the doughs liquid phase affects the function of the yeast and lactobacilli living in the dough all doughs not just sourdoughs contain acidifying bacteria which contribute to the bread¹s flavor. If you divide the goal weight by the number of parts you get 4oz per part. Roll the wrapped dough flat and put it in the fridge for at least an hour.

Remove the dough onto a sheet of plastic wrap and fold into a package. Fats Theres much talk about what is the best fat to put in pie. Continue on low and add butter and mix on low until the mixture looks coarse and crumbly.

This is exactly what occurs in a dough. Sift flour salt and sugar into a large bowl add butter and cut into the flour using a pastry blender or even your clean fingers until mixture resembles coarse crumbs the size of peas. Preventing Soggy Bottoms.

Combine flour with a bit of salt and sugar cut in some butter lard andor shortening then add just enough cold water to get it to come together into a disk. Ready to Roll The last step before baking. There are 6 parts total.

You will have to make 2 batches of this. In a mixer bowl with paddle attachment add flour and salt- mix well on low. Bake on oven floor or pizza stone for 1 hour at 375 or 30 minutes at 425.

Put about 2-12 cups of flour in the chilled bowl. Crystalline salt is quickly dissolved by the doughs liquid into sodium and chloride ions. Ready to Roll The last step before baking.

Pre-bake then brush on a layer of egg whites preserves or clarified butter. For pie crust the 3-2-1 stands for the ratio of ingredients. Salt is a major flavor booster in pie dough.

To incorporate the salt mix it with a few teaspoons of water. Use a dark glass or ceramic pie pan. Flatten the wrapped dough with a rolling pin and put it in the fridge for at least an.

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