Pumkin Pie Dough

A firm and crisp crust to complement a pumpkin pie.

Yields 2- 9" Pie Crusts

Ingredients

• 2 Sticks Unsalted Butter
• 2.5 Cup All-Purpose Flour
• 2 Tbsp Sugar
• 1 Tbsp Salt
• 1/2 Cup Ice Water
• 1/2 Tsp White Wine Vinegar

Directions

• Preheat oven to 425 degrees
• In large bowl sift the flour, sugar and salt.
• *Note: I like to chill my flour mixture in a plastic zip lock bag in the freezer for about 10 minutes so the flour is really cold, before adding it to the mixer. This helps the butter from getting too soft during the mixing.
• Once the flour is chilled, cut in the cold butter with a wire pastry cutter until butter cubes are the size of walnuts. *Note: If using a stand-alone mixer, cut butter on low speed with the paddle attachment. Break up any large pieces with your hands.
• In separate bowl, combine ice-cold water, vinegar and salt.
• Slowly drizzle water mixture a little at a time over the dry mixture until it forms a soft tacky dough. You may not use all the water. Just use enough to form the dough.
• Separate dough into two equal parts. Wrap with plastic wrap and chill in refrigerator for 15 minutes if the dough has become room temperature.
• Roll out dough on a lightly floured surface and fit into two 9 inch pie pans.
• Allow a little excess dough to exceed the pie pan lip. It will shrink a bit when it is baking. Crimp the sides with a fork or your fingers.
• Prick the bottom of the pie dough in the pan, line with parchment paper and fill with pie weights or dry beans. Bake for 10 minutes on the center rack, then turn the heat down to 350 degrees and bake for an additional 7-8 minutes.
• Take out of the oven, and carefully remove the pie weights and parchment paper. Place back in the oven and bake for an additional 9-10 minutes till center is a light golden color.