---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Flaky Pie Dough
  Categories: Pies, Bakery
       Yield: 1 servings
  
            Ingredients for a one-crust
            -pie
            -- bout 10 ozs:
   1 1/4 c  Allpurpose bleached flour
     1/4 ts Salt
     1/8 ts Baking powder
       8 tb Cold unsalted butter; (1 sti
            -ck)
       2 tb Cold water; (2 to 3)
            Ingredients for a twocrust
            -pie
            About 1 1/4 pounds
            Dough:
   2 1/2 c  Allpurpose bleached flour
            (about 11 ozs)
     1/2 ts Salt
     1/4 ts Baking powder
      16 tb Cold unsalted butter; (2 sti
            -cks)
       4 tb Cold water; (4 to 6)
  
   Recipe by: BAKERS' DOZEN (NICK MALGIERI) SHOW #1A16 To mix the dough by
   hand, combine flour, salt and baking powder in a mediumsized mixing bowl
   and stir well to mix. Cut butter into 1tablespoon pieces and add to dry
   ingredients. Toss once or twice to coat pieces of butter. Then using your
   hands or a pastry blender, break the butter into tiny pieces and pinch and
   squeeze it into the dry ingredients. Keep the mixture uniform by
   occasionally reaching down to the bottom of the bowl and mixing all the
   ingredients evenly together. Continue rubbing the butter into the dry
   ingredients until the mixture resembles a coarseground cornmeal and no
   large pieces of butter remain visible. Sprinkle the minimum amount of water
   over the butter and flour mixture and stir gently with a fork the dough
   should begin holding together. If the mixture still appears dry and
   crumbly, add the remaining water, 1 teaspoon at a time for the smaller
   quantity of dough, a tablespoon at a time for the larger quantity, until
   the dough holds together easily.To mix the dough in the food processor,
   combine flour, salt and baking powder in work bowl fitted with metal blade.
   Pulse 3 times at 1second intervals to mix. Cut butter into 1 tablespoon
   pieces and add to work bowl. Process, pulsing repeatedly at 1second
   intervals, until the mixture is fine and powdery, resembles a coarseground
   cornmeal and no large pieces of butter remain visible about 15 pulses in
   all. Scatter the minimum amount of water on the butter and flour mixture
   and pulse 5 or 6 times the dough should begin holding together. If the
   mixture still appears dry and crumbly, add the remaining water, 1 teaspoon
   at a time for the smaller quantity of dough,one tablespoon at a time for
   the larger quantity, until the dough holds together easily. Turn the dough
   out onto a lightly floured surface and form it into a disk (two equal disks
   for the larger amount of dough). Sandwich the disk (s) of dough between two
   pieces of plastic wrap and press it into a 6inch circle. Refrigerate the
   dough until firm, or until you are ready to use it, at least 1 hour.
  
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