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Pastry for a Double Crust Pie
From Dorothy McNett's recipes at www.dorothymcnett.com. Use this wonderful recipe for all of your fruit pies that need both a bottom and a top crust.
2 cups all purpose unbleached flour
1 teaspoon fine or semi-coarse sea salt
1/4 teaspoon freshly ground white peppercorns
3/4 cup butter, chilled (unsalted butter)
1/2 cup very cold water
In food processor with steel chopping blade in place whirl flour, salt and pepper. (The pepper will not be detected....no one will say there is pepper in the crust but it enhances the flavor so much!) Cut the cold butter into chunks and process by pulsing just until the butter is cut into small chunks about the size of small beans. Add the water and process only until the dough wants to form a ball. Do not overmix! Remove from the machine and divide the dough into two parts, one slightly larger than the other. Roll out the larger one using a flour dusted pastry cloth and rolling pin with a cloth cover on it. Place gently into the pie dish. Roll out the second part of dough. Fill the pie pastry lined pie dish with your filling of choice. Gently place the top crust over the filling, sealing the edges with a little water or fruit juice. Flute the edges to also seal them tighter. With a fork or knife, pierce the top crust in several places to allow the steam to escape. Bake as directed in your recipes.
Recipe created 2003-09-24.
