PIE DOUGH
Instructor: Richard Feroze
416.710.8126
Richard.Feroze@Outlook.Com
Ratio Formula
3 Parts Flour : 2 Parts Fat : 1 Part Water
YIELD: 1 x 9" Pie with extra for lattices (360 g)
  • Flour           [ 180 g ]
  • Fat              [ 120 g ]
  • Ice Water     [ 60 g ]
  • Salt              [ 1/4 tsp. ]
YIELD: 2 x Pies with extra
  • Flour           [ 360 g ]
  • Fat              [ 240 g ]
  • Ice Water     [ 120 g ]
  • Salt              [ 1/2 tsp. ]
YIELD: 4 x Pies with extra
  • Flour           [ 720 g ]
  • Fat              [ 480 g ]
  • Ice Water     [ 240 g ]
  • Salt              [ 1 tsp. ]

tECHNIQUE

Comments
  • Mixing Method: Mix dry ingredients into wet ingredients. 
  • Lack of kneading is the key to a flaky dough. 
  1. In a mixing bowl, combine dry ingredients and fat and mix (using a paddle attachment or by hand) until small beads of fat and pea-sized chunks of fat remain.
  2. Add ice water gradually and mix gently, just until combined.
  3. Shape dough into portion sizes, wrap in plastic wrap and store for future use.
Comments
  • Window Pane Test: Not applicable.
  • Flour:  9-11% Protein content. AP flour is cost-effective. Pastry flour is ideal.
  • Fat:  Should be as cold as possible.
  • Fat:  Butter is preferred for flavour.  Shortening / Lard has less water content.
  • Shortening / Lard: Fat = 2 Parts
  • Butter: Fat = 1 Part (contains 20% water)
  • Less mixing: A more flaky dough.
  • More mixing:  A coarse mealy dough.  Ideal for crackers.
  • Let dough rest for at least 15 minutes before using;  keep refrigerated.
Storage
  • Dough can be coated with oil or flour for storage.  Must be wrapped for storage.
  • Dough can be frozen for future use. Portion into required size before freezing. 
  • Dough may be sticky when working with after frozen state;  more flour may be required.
Variations
  • Cracker Dough
         Ratio [6 Flour : 2 Butter : 1 Liquid]
  • Cracker Dough Flour:  1/2 AP + 1/2 Flavoured Flour (e.g. Flax, Wild Rice)
  • Cracker Dough Liquid:  Cream or Milk
Notes
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