Flakey Pie Dough

 Ingredients:

Butter: Best Flavour, has water. Water increases flakiness because of the steam that generates when baking.

Pastry Flour: Lower Protein, more tender product (no need to sift)



Procedure:

  1. Add flour to bowl
  2. Cut butter in chunks (1") and add to bowl
  3. Rub the butter until chickpea size (5 min aprox) (In the meantime, add sugar to water. It won't dissolve but will disperse better in the mix)
  4. Add water + sugar to the mix
  5. Mix with scraper. After 30 seconds the mix can be "folded" (total mix <2')
  6. Transfer to table and knead-fold until it comes together but is not smooth. It should be rough.
  7. Wrap and refrigerate until needed.


Notes:

Ingredients should be cold to inhibit gluten development

For large quantities, freeze the butter chunks overnight and mix in machine next day

Once the water is added to the mix, the butter won't get smaller

Sugar adds color and tenderizes the pie



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