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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
45 mins

The Four & Twenty Blackbirds Pie Book

Posted by Grand Central Publishing Published See Grand Central Publishing's 6 projects » © 2020 Emily Elsen / Grand Central Publishing · Reproduced with permission. · The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop by Emily Elsen and Melissa Elsen. Hardcover Book 9781455520510 £22.50. Published by Grand Central Publishing
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  • Step 1

    Stir the flour, salt, and sugar together in a large bowl.

  • Step 2

    Add the butter pieces and coat with the flour mixture using a bench scraper or spatula.

  • Step 3

    With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).

  • Step 4

    Combine the water, cider vinegar, and ice in a large measuring cup or small bowl.

  • Step 5

    Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated.

  • Step 6

    Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.

  • Step 7

    Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.

  • Step 8

    Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.

  • Step 9

    If making the double-crust version, divide the dough in half before shaping each portion into flat discs.

  • Step 10

    Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.

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