Classic Double Piecrust
The dome® makes this classic 2 crust pie dough even better. It can transform chunks of butter in the flour mix into sheets of butter. Why do this? For a crisp and flaky texture. While baking, the sheets of butter melt and water evaporates leaving behind layers of crisp flaky crust.
You can make this delicious crust exclusively with the dome. But, if you’d like to save some time, you can cut the butter into the flour in a food processor and continue with the dome to create that extra flakiness.
2¼ cups of all purpose flour
2 tablespoons of sugar
1 teaspoon of salt
14 tablespoons of cold butter
5 tablespoons and 2 teaspoons of cold water
We start with 2¼ cups of all purpose flour in the food processor’s bowl.
Add 2 tablespoons of sugar and 1 teaspoon of salt. Then blend the dry ingredients for 3 seconds.
Add 14 tablespoons of butter cut into ½ inch chunks. Then pulse the processor 12 times. There should be some smaller chunks of butter left in the mix.
Pour the mixture into a mixing bowl then take hold of the dome and firmly drag it across the flour mix to spread butter chunks into sheets. This will make the crust very flaky.
Distribute 5 tbs and 2 tsps of cold water onto the mixture and blend all together gently by lifting a portion of the mix with the dome, then pressing down on it. Continue blending this way until the mix looks more ragged and dough-like.
Scrape the mixture onto plastic wrap and squeeze the dough together through the plastic, or lightly squeeze it in your hands into a ball. Then flatten the dough with the dome into a thick disk.
Rest and chill the dough for at least 30 minutes.
Once chilled, allow the dough to warm up until more pliable. Then divide into 2 pieces. The piece for the bottom crust should be bigger.
Press with the dome to flatten even more, and press the edges in with your hands.
Roll out the dough with rolling pin, rolling and turning the dough to keep it from sticking. Continue until the dough will fill a pie plate.
To make sure the bottom crust cooks through, brush it with melted butter and chill it for 20 minutes. This will provide something of a moisture barrier so the bottom can cook through.
Meanwhile preheat your oven to 400° F and place an upside down baking pan in it to trap more heat.
Add the filling and cover with the top crust dough. Then pinch the top and bottom edges together and trim off excess dough.
Flute the edge by pressing dough with a thumb on the inside edge as you surround the thumb with 2 fingers on the outside edge. Pierce the dough with a fork to vent any steam.
Place the pie on the upside down baking pan and bake at 400° F for 10 minutes. Lower to 375° F and bake 35 minutes more or until golden brown.