Board Thread:Off Topic/@comment-26073440-20180915165030/@comment-26877467-20180921143602

Ingredients

 * 1 cup (2 sticks) cold unsalted butter, chilled
 * 1/4 to 1/2 cup ice water
 * 3 cups all-purpose flour, plus more for rolling
 * 1 teaspoon salt
 * 1 large egg yolk whisked with 1 tablespoon warm water

Instructions

 * 1) Cube the butter. Remove the butter from the fridge and unwrap. Use a paring knife to cut it into several small cubes. Refrigerate while preparing the flour mixture.
 * 2) Prepare the ice water. Place a few ice cubes in a small measuring cup (1 cup) and fill with cold water. Stir and set aside.
 * 3) Mix the flour and salt. Combine the flour and salt in the bowl of a food processor and pulse a few times to combine. Alternatively, if making crust by hand, whisk the flour and salt together in a large mixing bowl.
 * 4) Add half of the butter to the flour: Scatter half the cubes of butter over the surface of the flour. Attach the food processor lid and pulse 15 to 20 times until the mixture resembles cornmeal with pieces of butter no larger than a pea. Alternatively, cut the butter into the flour using a pastry cutter, a fork, or your fingertips.
 * 5) Add the remaining butter and some of the ice water: Remove the lid and sprinkle ¼ cup of ice water over the surface of the butter-flour mixture. Scatter the remaining butter cubes over the water-flour mixture. Pulse 4 times to combine.
 * 6) Test the dough for doneness — add more water as needed. Overhead shot of food processor with handful of dough squeeze together Check to see if the dough is holding together by squeezing a bit in your hand — if it holds together and feels tacky. It's ready; if it breaks apart easily, add a little more water. Add more water a tablespoon at a time as needed. The final dough should have large clumps of dough, small pebbles of butter and should hold together when pressed.
 * 7) Press the pie dough into disks and refrigerate: Turn the pie dough out onto a clean work surface. Divide the dough into two piles (about 13 ounces each). Use the palm of your hand to quickly gather and press each mound into a thick disk. Wrap in plastic and refrigerate for at least 30 minutes or up to 4 days (or freeze for up to 3 months; defrost in the fridge overnight before using).
 * 8) Roll out the bottom crust. Unwrap 1 of the disks and place on a work surface dusted with flour. Sprinkle a rolling pin with flour. Working from the middle of the dough outwards, roll the dough into a around 12 to 13 inches in diameter (a few inches larger than your pie pan). Use firm strokes and work the dough as little as possible.
 * 9) If the dough cracks when you first start rolling, let it stand for one minute to warm slightly before rolling again. Use more flour if the dough starts to stick. Use a pastry scraper to lift the pastry from the work surface and make sure it's not sticking.
 * 10) Transfer the crust to the pie pan: Sprinkle the top of the pie crust and your rolling pin with a little flour. Lay your rolling pin on one edge of the pie crust and begin gently rolling the pie crust over the rolling pin. When it's all rolled up, move it to the pie pan and gently unroll. Ease the pie crust into the corners of the pan. Trim all but an inch or two of the pie dough from around the edge; use the trimmings to patch up any holes or tears.
 * 11) Chill the rolled-out dough in the pie plate. Refrigerate the pie plate lined with dough for 30 minutes. Meanwhile, heat the oven and prepare the filling.
 * 12) Preheat the oven to 425°F. Arrange a rack in the middle of the oven and heat to 425°F.
 * 13) Prepare the filling. Prepare the filling following your recipe's instructions.
 * 14) Fill the pie. Remove the pie pan with crust from the refrigerator and fill it with the prepared filling.
 * 15) Roll out the top crust. Remove the second disk of dough from the refrigerator. Following the same instructions for the bottom crust, roll it into a circle roughly 11 to 12 inches in diameter. Roll the pie crust over the rolling pin and transfer it over the top of the pie.
 * 16) Crimp the edges. Trim the edges of the top crust. Press the top and the bottom crusts gently together and fold them under themselves around the circumference of the pie. (Some pie-makers roll their crusts the other way, and that's fine. Go with what feels right to you.) Crimp the edges or press them lightly with a fork to seal.
 * 17) Brush the top with an egg wash and cut steam vents. Whisk the egg yolk with 1 tablespoon of warm water in a small bowl. Brush the entire crust, including crimped edges, with the egg yolk wash. Use a sharp paring knife to cut several vents into the top crust to allow steam to escape.
 * 18) Bake for 15 minutes at 425°F. Place the pie on a baking sheet to catch any drips. Bake for 15 minutes.
 * 19) Lower the heat to 350°F and bake for 30 to 40 minutes. Lower the heat to 350°F. Continue baking until the crust is golden brown and the fruit filling is bubbling, 30 to 40 minutes more. If the edges of the crust start to darken too quickly, cover loosely with aluminum foil.
 * 20) Cool for at least 4 hours. Let the pie cool on a wire rack for at least 4 hours.

Ingredients

 * 1 cup (2 sticks) cold unsalted butter, chilled
 * 1/4 to 1/2 cup ice water
 * 3 cups all-purpose flour, plus more for rolling
 * 1 teaspoon salt
 * The pie from Part One
 * 1 large egg yolk whisked with 1 tablespoon warm water

Instructions

 * 1) Cube the butter. Remove the butter from the fridge and unwrap. Use a paring knife to cut it into several small cubes. Refrigerate while preparing the flour mixture.
 * 2) Prepare the ice water. Place a few ice cubes in a small measuring cup (1 cup) and fill with cold water. Stir and set aside.
 * 3) Mix the flour and salt. Combine the flour and salt in the bowl of a food processor and pulse a few times to combine. Alternatively, if making crust by hand, whisk the flour and salt together in a large mixing bowl.
 * 4) Add half of the butter to the flour: Scatter half the cubes of butter over the surface of the flour. Attach the food processor lid and pulse 15 to 20 times until the mixture resembles cornmeal with pieces of butter no larger than a pea. Alternatively, cut the butter into the flour using a pastry cutter, a fork, or your fingertips.
 * 5) Add the remaining butter and some of the ice water: Remove the lid and sprinkle ¼ cup of ice water over the surface of the butter-flour mixture. Scatter the remaining butter cubes over the water-flour mixture. Pulse 4 times to combine.
 * 6) Test the dough for doneness — add more water as needed. Overhead shot of food processor with handful of dough squeeze together Check to see if the dough is holding together by squeezing a bit in your hand — if it holds together and feels tacky. It's ready; if it breaks apart easily, add a little more water. Add more water a tablespoon at a time as needed. The final dough should have large clumps of dough, small pebbles of butter and should hold together when pressed.
 * 7) Press the pie dough into disks and refrigerate: Turn the pie dough out onto a clean work surface. Divide the dough into two piles (about 13 ounces each). Use the palm of your hand to quickly gather and press each mound into a thick disk. Wrap in plastic and refrigerate for at least 30 minutes or up to 4 days (or freeze for up to 3 months; defrost in the fridge overnight before using).
 * 8) Roll out the bottom crust. Unwrap 1 of the disks and place on a work surface dusted with flour. Sprinkle a rolling pin with flour. Working from the middle of the dough outwards, roll the dough into a around 12 to 13 inches in diameter (a few inches larger than your pie pan). Use firm strokes and work the dough as little as possible.
 * 9) If the dough cracks when you first start rolling, let it stand for one minute to warm slightly before rolling again. Use more flour if the dough starts to stick. Use a pastry scraper to lift the pastry from the work surface and make sure it's not sticking.
 * 10) Transfer the crust to the pie pan: Sprinkle the top of the pie crust and your rolling pin with a little flour. Lay your rolling pin on one edge of the pie crust and begin gently rolling the pie crust over the rolling pin. When it's all rolled up, move it to the pie pan and gently unroll. Ease the pie crust into the corners of the pan. Trim all but an inch or two of the pie dough from around the edge; use the trimmings to patch up any holes or tears.
 * 11) Chill the rolled-out dough in the pie plate. Refrigerate the pie plate lined with dough for 30 minutes. Meanwhile, heat the oven and prepare the filling.
 * 12) Preheat the oven to 425°F. Arrange a rack in the middle of the oven and heat to 425°F.
 * 13) Prepare the pie from part one to be inserted into the second pie.
 * 14) Fill the pie. Remove the pie pan with crust from the refrigerator and fill it with the first pie.
 * 15) Roll out the top crust. Remove the second disk of dough from the refrigerator. Following the same instructions for the bottom crust, roll it into a circle roughly 11 to 12 inches in diameter. Roll the pie crust over the rolling pin and transfer it over the top of the pie.
 * 16) Crimp the edges. Trim the edges of the top crust. Press the top and the bottom crusts gently together and fold them under themselves around the circumference of the pie. (Some pie-makers roll their crusts the other way, and that's fine. Go with what feels right to you.) Crimp the edges or press them lightly with a fork to seal.
 * 17) Brush the top with an egg wash and cut steam vents. Whisk the egg yolk with 1 tablespoon of warm water in a small bowl. Brush the entire crust, including crimped edges, with the egg yolk wash. Use a sharp paring knife to cut several vents into the top crust to allow steam to escape.
 * 18) Bake for 15 minutes at 425°F. Place the pie on a baking sheet to catch any drips. Bake for 15 minutes.
 * 19) Lower the heat to 350°F and bake for 30 to 40 minutes. Lower the heat to 350°F. Continue baking until the crust is golden brown and the fruit filling is bubbling, 30 to 40 minutes more. If the edges of the crust start to darken too quickly, cover loosely with aluminum foil.
 * 20) Cool for at least 4 hours. Let the pie cool on a wire rack for at least 4 hours before slicing and serving.

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