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<Recipe recipeId="80715" locale="en">
<RecipeHeader>
<RecipeTitle>Pie crust and filling</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
<PrepTime hours="0.0"></PrepTime>
<TotalTime hours="0.0"></TotalTime>
<Source></Source>
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<IngredientList>
<Ingredient id="1759" quantity="1.125" unit="cup" comment="" defaultState="true" weightGram="227.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.125" unit="cup">1 cup plus 2 tbsp</IngredientQuantity>
<IngredientItem>butter</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="810" quantity="2.25" unit="cup" comment="all purpose" defaultState="true" weightGram="125.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.25" unit="cup">2 1/4 cup</IngredientQuantity>
<IngredientItem>all purpose flour</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1508" quantity="1.0" unit="tbsp" comment="" defaultState="true" weightGram="12.599999" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="tbsp">1 tbsp</IngredientQuantity>
<IngredientItem>sugar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="702" quantity="1.0" unit="tsp" comment="" defaultState="true" weightGram="6.0833335" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="tsp">1 tsp</IngredientQuantity>
<IngredientItem>salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="722" quantity="1.0" unit="tbsp" comment="" defaultState="true" weightGram="14.9375" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="tbsp">1 tbsp</IngredientQuantity>
<IngredientItem>apple cider vinegar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="3.0" unit="tbsp" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="3.0" unit="tbsp">3 tbsp</IngredientQuantity>
<IngredientItem>ice water</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>1. Prep butter. Cut butter into 1 inch pieces. Chill it while you measure everything else.
2. Smash together. Mix the flour, sugar and salt in a large bowl. Add the butter and toss until coated. Add the butter and toss until costed. Here&apos;s the fun part: using your fingers and palms work the butter into smaller pieces. Moving quickly and aggressively so it stays cold. You want some pieces pressed flat and thin and others that are larger and chunkier
3. H2o break. Combine the vinegar and ice water in a measuring cup.
4. Hydrate the dough. Drizzle the liquid over the flour mixture, running your fingers through the flour as you go to evenly distribute. Knead in the bowl until dough starts to hold together. It will still look a little dry but resist the urge to add more water. Excess liquid can lead to a tough crust.
5. Knead dough. Turn dough out onto a work surface, no extra flour needed, and smash with the heels of your hands for a few more times, working in any shaggy edges.
6. Cut, pat, wrap and chill.cut dough in half. Press each half into a 1 inch disk and wrap in plastic. Chill at least 1 hour, up to 3 days to firm up butter and allow dough to hydrate, transforming this sorta together lump into malleable pie dough. Can be frozen up to 1 month.

Filling formulas

Strawberry-Lemon: 2 lbs strawberries quartered, 1 1/2 cups sugar, 1/4 cup cornstarch, 1 tbsp rice vinegar and splash of lemon juice.

Blueberry-ginger: 2 lbs blueberries about 5 cups, 1 1/4 cup sugar, 1/4 cup cornstarch, 1/4 cup fresh lime juice, 1 tbsp grated lime zest and 1 tbsp grated ginger.

Assembling

1. Roll out 1 disk on a lightly floured surface to a 13 inch round about 1/4 inch thick. Slide on parchment lined baking sheet and chill while you roll out remaining dough to another 13 inch round. Stack rounds separating with parchment paper. Chill dough while you prepare filling.
2. Transfer a round of dough to pie dish. Lift up edges to allow dough to slump down into dish.
3. Scrap in filling
</RecipeText>
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