My Favorite Pie Dough Recipe
Flour combinations
All-Purpose Spelt Flour and All-Purpose Wheat
Pastry Flour and Rye Flour
Whole Grain Wheat Flour and Pastry Flour
Edited from DorieGreenspan.com
This is my most favorite pie dough recipe. It works fantastic for galettes and hand pies. I modified from Dorie Greenspans blueberry galette recipe. I am a fan of using 75% AP Spelt and 25% AP Wheat but you can mix any flour combination you want.
Makes 1 galette crust
1 cup Mud Run Farm all-purpose flour Spelt flour
1/2 cup Mud Run Farm all-purpose wheat four
2 tablespoons sugar
1/2 teaspoon fine sea salt
1 stick (8 tablespoons; 4 ounces; 113 grams) very cold unsalted butter, cut into 16 pieces (frozen butter is good here)
1/4 cup ice water
Put the flour, sugar and salt in a food processor and pulse a couple of times to blend. Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut into the flour. At first you’ll have a mixture that looks like coarse meal and then, as you pulse more, you’ll get small flake-size pieces and some larger pea-size pieces too. Add a little of the ice water and pulse, add some more, pulse and continue until all of the water is in. Now work in longer pulses, stopping to scrape the sides and bottom of the bowl if needed, until you have a dough that forms nice bumpy curds that hold together when you pinch them. Just before you reach this clumpy stage, the sound of the machine working the dough will change—heads up. Turn the dough out onto a work surface.
Gather the dough into a ball, flatten it into a disk and put it between two large pieces of parchment paper. Roll the dough, while it’s still cool, into a circle about 12 inches in diameter. Don’t worry about getting the exact size or about having the edges be perfect; when you construct the galette, the edges will be bunched up and pleated and they’ll only look prettier if they’re a bit ragged. The dough will be somewhat thick and that’s fine—you want to have a little heft for a free-form pastry.
Slide the rolled-out dough, still between the paper, onto a baking sheet or cutting board and freeze for at least 1 hour or refrigerate for at least 2 hours. (Well wrapped, the dough can be refrigerated for up to 2 days or frozen for up to 2 months.)
When you’re ready to use the dough, leave it on the counter for a few minutes, just so that it’s pliable enough to lift and fold without cracking.
Storing: The dough can be kept in the refrigerator for up to 2 days or wrapped airtight and stored in the freezer for up to 2 months. If you’ve frozen the dough, leave it on the counter to come to a workable texture and temperature.
