3-2-1 dough

3-2-1 Easy as Pie – Thanks To The CIA

This turns out to be simpler than it has any right to be. 3-2-1, literally.

Pastry chefs work by weight because flours, etc. vary so much in volume due to humidity.

By weight the dough is three parts flour, two parts fat (butter & lard, your call on proportions), and one part ice water. 3-2-1.

I usually take three pounds of flour, one each of butter and lard, and remembering that “a pint’s a pound the world around.” 1 pint ice water. Add 1 tsp. or more of salt and 1 Tbls. sugar if you are making a sweet pie or tart.

Cut the fat into the flour until (as always) the size of peas. Add water. Smoosh together into a ball. Then take ping-pong ball sized balls and smear them onto a board with the heel of your hand. Use pastry scraper or spatula to lift. Pile these up. Then divide stack into 5 piles of same weight (+/- 20 oz.; just right for 10” tart). Form into disks. Wrap. chill, then freeze.

It is best to defrost the dough in the refrigerator overnight. If you are careful, however, you can defrost dough in microwave on low. If it feels warm, however, put back in fridge before rolling out.