Alton Brown Pie Crust
Ingredients
Dough
Instructions
- 1
In a food processor, combine flour, cornmeal, sugar, and salt. Pulse to combine.
- 2
Transfer dry ingredients to a mixing bowl and refrigerate.
- 3
Remove 1/2 stick of butter from the refrigerator and allow it to come to room temperature.
- 4
In the food processor, add the 1/2 stick of room temperature butter to the flour mixture. Pulse until the fat completely disappears.
- 5
Add the remaining cold butter in separate batches. Pulse until the mixture resembles pea-sized pieces.
- 6
Combine the apple juice concentrate and cold water.
- 7
Using a spray bottle, spritz the dough with the apple juice mixture while folding with a spatula.
- 8
After about 3 Tbsp of liquid, check dough consistency. It should hold together when compressed but remain relatively dry to the touch. Add more water if needed.
- 9
Form the dough into a ball and wrap in wax paper or parchment paper.
- 10
Rest in refrigerator for 20 minutes.
- 11
Place dough on a floured piece of parchment and roll out to a 1/4-inch thick disk.
💡 Cook's Notes
**Make-Ahead Tip:** The night before, grate butter with a cheese grater and spread over a large plate. Place in the freezer overnight to maximize the coldness of the butter when working with it. **Extra Cold Water Trick:** Two hours before working with dough, dissolve 3 tsp salt in 1 cup of water and place in the freezer. The salt water will reach temperatures well below 32°F without freezing. **Nutty Variation:** Dust work surface with powdered sugar. Unroll refrigerated dough onto sugared surface and sprinkle evenly with 1/3 cup toasted, finely chopped pecans. Gently roll over dough with rolling pin. Place in pan and bake as usual.
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