The “Perfect” Lasagna
The Garden Galette
Block Party Blackberry Pie
Chicken Pot Pie
Bananas Foster Flambé
2 discs of pie dough
2 ⅓ cups all-purpose flour (350g)
1 ½ tablespoons granulated sugar (20g)
1 ¼ teaspoons kosher salt (5g)
¾ pound (3 sticks) unsalted butter, cold (340g)
½ - ⅔ cup ice-cold water (120 -160ml)
Combine the flour, sugar, and salt in a medium bowl.
Cut the butter into ½-inch cubes and toss them with the flour mixture to coat.
Use your fingers to pinch and smash the butter into the dough, aim for nothing larger than hazelnut-sized chunks.
Add ½ cup water and mix gently to combine into a shaggy dough.
If needed, add more water, 1 tablespoon at a time. Do not knead or overmix.
Immediately roll the dough out on a generously floured work surface into a ¼-inch-thick rectangle.
Fold opposite sides of the rectangle towards each other so they meet in the middle, then fold again along the seam, right in half, like a book.
Fold once more in the opposite direction by bringing the short sides together. Use a knife or bench scraper to divide the dough in half.
Flatten each piece into a disc. Use immediately, or wrap tightly and store in the fridge until ready to use.
Now, let's begin,
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