Flaky Pie Dough For Savory Pea Pie Recipes

Steps:

• In a food processor, pulse flour and salt to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons more water, 1 tablespoon at a time). Form dough into a 1-inch-thick rectangle, wrap tightly in plastic, and refrigerate until firm, 1 hour (or up to 3 days).

Steps:

• To mix the dough by hand, combine flour, salt and baking powder in a medium-sized mixing bowl and stir well to mix. Cut butter into 1-tablespoon 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 coarse-ground 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, a tablespoon at a time, 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 1-second intervals to mix. Cut butter into 1-tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground 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, a tablespoon at a time, until the dough holds together easily.
• Turn the dough out onto a lightly floured surface and form it into a disk. Wrap and refrigerate the dough until firm, or until you are ready to use it, at least 1 hour, or up to several days

Steps:

• To mix the dough by hand, combine flour, salt and baking powder in a medium sized 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.

Steps:

• Heat oven to 375 degrees with rack in center. In a large, heavy skillet, warm 2 tablespoons olive oil over medium heat. Add mushrooms, and cook until softened and moisture is released, 8 to 10 minutes. Season with salt and pepper. Transfer mushrooms to a colander placed over a bowl to cool. Add remaining tablespoon oil to the skillet with the onion. Cook until onion is very soft, about 10 minutes. Add the sausage, and cook, stirring as needed, until very soft and meat is cooked through, 5 to 10 minutes; onion should be caramelizing. Add jalapeno, and cook to soften, 2 to 4 minutes. Season mixture with salt and pepper to taste. Transfer to a colander to cool slightly.
• In the bowl of a food processor, working in batches if necessary, place the spinach, half the black-eyed peas, cheese, cilantro, 1 egg, cream, and cayenne pepper. Process until well combined but mixture still has some texture. Season to taste with salt and pepper.
• Divide dough in half. On a lightly floured surface, roll out half the dough to a 12-inch circle. Transfer dough to a 9-inch glass pie pan, allowing excess dough to hang over edge of pan. Layer the filling in the following order: sausage mixture, mushrooms, and spinach mixture. Top with an even layer of the remaining black-eyed peas.
• Roll out remaining dough to a 9-inch circle; transfer to top of pie. Fold excess dough of bottom crust over edge of top crust. Use a fork to seal edges. Using kitchen scissors, cut a 2-inch cross in the center of the dough. Fold back each of the four corners.
• Whisk together remaining egg with 1 teaspoon water for a glaze. Brush top of dough with egg wash. Bake pie on a baking sheet until dough is golden brown, rotating pie halfway through for even cooking, 45 to 60 minutes. Let rest at least 15 minutes; serve.

Steps:

• Mix together salt and water in a small bowl until salt has dissolved; set aside.
• Add flour and sugar to the bowl of a food processor; pulse to combine. Add butter and lard; continue pulsing until butter and lard form pea-sized pieces. Add the salted water and pulse until dough just comes together. Divide dough into two equal pieces, wrap tightly with plastic wrap, and refrigerate overnight before using.

Steps:

• Combine flour, salt, and sugar in the bowl of a food processor. Add butter; process until mixture resembles coarse meal, 10 seconds.
• With machine running, add between 1/4 cup and 1/2 cup ice water in a slow, steady stream through feed tube of food processor. Combine for no longer than 30 seconds; dough should hold together. Turn dough onto piece of plastic wrap. Press into flat circle; wrap it in plastic. Chill at least 1 hour.