23 Pie Dough

Mixing flaky pie dough by hand by cutting cold, cubed butter into the dry ingredients until it is walnut sized, slowly adding cold water, and mixing just until a dough forms. Be careful not to overmix, resulting in a tough dough that will shrink during rolling, lining and baking.
Mixing mealy pie dough by cutting cold, cubed butter into the dry ingredients until it is marble sized, slowly adding cold water and mixing just until a dough forms. Be careful not to overmix, resulting in a tough dough that will shrink during rolling, lining and baking.
Portioning pie dough by weight to minimize waste and reduce trimmings when rolling out the dough and lining the pans. After portioning, form the dough into a boule and flatten into a disk, making it easier to later roll the dough into a uniform circle. Wrap in plastic to prevent it from drying out.
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