Flaky Flexible Pie Crust (for Lattice Pies)

I decided to try a new pie crust recipe today in search of a flaky flexible crust for a lattice top. This one works!


   

Ingredients:

• 8 ounces all-purpose flour (1 2/3 cups; 225g, plus more for dusting)
• 1 tablespoon sugar
• 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
• 8 ounces unsalted butter (2 sticks; 225g), cold
• 4 ounces cold water (1/2 cup; 115g)

Instructions:

1. Whisk flour, sugar, and salt together in a medium bowl. 
2. Cut butter into 1/2-inch cubes -- quarter each stick into 4 long sections, then cut sticks into cubes. 
3. Toss with flour mixture to break up the pieces and coat each piece.
4. With your fingertips, smash each cube flat. 
5. Stir in water, then stir dough until it comes together in a shaggy ball.
   (The dough temperature should between 65 and 70°F -- if not, refrigerate briefly before rolling and folding.)
6. On a very well floured work surface, roll dough into a roughly 10- by 15-inch rectangle.
   (Use extra flour if it seems at all sticky)
7. Fold the 10-inch sides together at the center, then fold together lengthwise to make a 4 layer stack.
8.  Fold dough in half width wise, making fat thick block. 
9. Divide the dough in half.
   (The dough temperature should between 65 and 70°F -- if not, refrigerate briefly before rolling.) 
10. Om a well floured surface, roll one piece into a 14-inch circle and drape across a 9-inch pie plate. (Use additional flour if needed. Dust off excess flour with a pastry brush.)
11. Trim the edge so that it overhangs rim by 1 inch all around. 
12. Fold overhang back into panto create a thick border on top of the rim.
13. Crimp or shape crust as desired. Place back in the refrigerator.
14. For the lattice, roll the other dough piece into a 9.5 by 15-inch rectangle on top of a floured piece of paper.
15. Place the uncut sheet on a baking sheet or cutting board. 
16. Wrap both portions in plastic and refrigerate at least 2 hours and up to overnight. 
17.  After the dough has set in the refrigerator, prepare the pie filling.
18. Fill the pie pan with the filling.
19. Using a lattice cutter or a knife, make 12 or more long strips that are longer than the top of your pie.
    (You will cut along the shorter edge!)
    
20. Place up to half of strips vertically across pie, spacing them evenly.
21. Fold every other strip  at the equator of the pie up to the north.  (These are the "odd" strips.)
22. Lay down one strip horizontally (across the equator).
23. Straighten the folded strips south back over the horizontal equator strip.
24. Fold over the "even" strips that had not been folded before up to the north.
25. Lay down another horizontal strip (latitude).
26. Fold back (to the south) the "even" strips.
27. Fold up every other strip  (the "odds") to the north.  Lay down another horizontal latitude strip.
28. Fold back (to the south) the "even" strips.
29. Repeat until the bottom half of the pie has a completed lattice.
30. Rotate the pie around, and repeat the steps with the even and odd folding to complete the lattice.
31. Use a large fork to press the lattice strips into the top rim.
32. If desired, roll out remaining scraps and cut out with small cookie cutters to further decorate the pie.
33. Place the pie back in the refrigerator to chill for 30 minutes. (Preheat oven while pie is chilling.)
34. As desired, brush pie crust with egg wash and sprinkle with large crystal sugar.

Carole's Notes: 

This crust worked well - the strips were easy to work with. The recipe is very similar to the Smitten Kitchen 'All Butter pie crust', however it works with cool pie dough, and chills it after rolling, not before.



I used this pastry wheel cutter and rolled them so I cut out every other strip.

The recipe and lattice process are from
http://www.seriouseats.com/2016/06/how-to-make-a-beautifully-flaky-pie-crust.html

and 
http://www.seriouseats.com/2016/06/how-to-weave-a-lattice-pie.html