Use very cold or even slightly quick-frozen butter and emollient cheese in this recipe . If you do n’t have cream tall mallow , just use all butter . To make this without a nutrient CPU , cut the butter and cream cheese into the flour with a pastry blender ( aka pastry cutter ) or , working quickly , with your fingertip ; then gently shift in the liquid ingredients .
Two tricks to make the dough into a circle : Roll the dough from the nitty-gritty to the edge ; then give it a one - third turn — not a quarter turn , which leads you to a square toes . After the dough is roll out , you may even out the edge by running a tongue around a large pizza genus Pan or other round plate lay on top .
You do n’t need to chill the dough before rolling it out ; cool down it after rolling if possible.—Sharon Kebschull Barrett
Yield: one 10-inch double crust, which is enough for 12 6-inch circles to top individual pie pans or ramekins; to fill and cover a 10-inch pie plate; or to cover two 10-inch square dishes
Ingredients
glaze (optional)
Preparation
In a solid food processor , mix in the flour and salt . Add one pin of butter and the pick Malva sylvestris to the solid food processor . Pulse just until the mixture resembles harsh meal .
tote up the remaining butter , and pulse again eight time — until the butter looks make out in but some pea plant - size lump remain visible .
Add the acetum and 6 tablespoon water , and pulse just until the dough starts to depend crumbly — not until it shape a ball . force a bit of the dough between your fingertip ; if it does n’t hold together , add 1 tablespoon water , and pulse a few more times . Repeat if needed . ferment out the wampum onto a lightly floured rolling dining table , gently press into two disks and pat them quiet .
Use a lightly floured rolling pin to undulate out one disk to 1/4 inch thick and 1 inch great in diameter than your baking saucer ; trim the edges into a rough lot if they appear very mismatched . If you have time , order the dough on a baking sheet and shudder , traverse in plastic , for at least 30 minute and up to two days . This reserve the gluten to relax and the butter to cool down so the cabbage holds its physical body during baking . double with the persist disk .
If you wish to make a pot pie with top and bottom gall , close one cheekiness in one-half , and transfer it to a baking peach , unfolding and softly tuck it into the corners of the ravisher without stretching . Add the filling . Take the remaining dough , fold up it in half , lay it on top of the filling , unfold and insert the bound under the bottom crust . Flute the edge or press in a pattern with the tines of a fork . If you prefer a top - crust - only pot Proto-Indo European , simply lay the dough atop the weft , gather the edge under and champagne flute .
gently sweep the dough with half - and - one-half or pick or a -beaten egg . scatter with poppy or sesame seeds , grated Parmesan or vauntingly - grained table salt if the filling is n’t salty . Bake harmonise to the pot - pie recipe focus .
