Pie Dough

Pie Dough is made using the biscuit-mixing method, in which butter is suspended in an unleavened dough rather than fully mixed in. Compared to biscuit dough, the chunks of fat in pie dough are larger and less liquid is used, resulting in a flaky, less tender crumb. Although this dough doesn’t require the precision necessary for making puff pastry, it still has a flaky texture. It can be baked either in a pie dish or free-form. The dough ratio is 8 FLOUR : 7 FAT : 2 LIQUID.