Massa de torta fácil

Ingredientes

• 3 cups all-purpose (flour plus more for dusting)
• 1/2 teaspoon kosher salt (or table salt)
• 1 3/4 cups unsalted butter (cut into 1/2" cubes, chilled)
• 3/4 cup ice-cold water (chilled)

Modo de preparo

1. 1

   Prepare the Ingredients - Add ice cubes and water to a measuring cup. Cut the butter into 1/2" cubes. Place both items in the refrigerator until ready to use.

2. 2

   Break Down the Butter - In a stand mixer bowl, add the flour and salt. Combine using the paddle attachment on the lowest speed (Stir) for about 10 seconds. Add the chilled diced butter to the bowl. At the lowest speed, turn the mixer on and off quickly for a few seconds to prevent the flour from spilling.Mix at low speed until the flour and butter resemble wet sand with coarse crumbles and pea-sized pieces remaining, about 60 to 75 seconds. Use your fingers to break up any large chunks. This will give a flaky dough.Optional: For a mealy dough, process until you reach a coarse cornmeal consistency. Do not overmix. The dough should not bind together before adding the water.

3. 3

   Hydrate the Dough - Gradually add 1 tablespoon of ice-cold water to the bowl. After each addition, turn the mixer on for 1 to 2 seconds. Add enough water until the texture looks lumpy and hydrated but not wet or sticky. It should just begin to clump together with small crumbles on the bottom of the bowl.All of the water may not be needed; about 8 to 10 tablespoons is typical. When the dough is pinched, it should compress and hold, not be dry or crumbly. Do not over-mix. The dough will be pressed together before resting.

4. 4

   Rest the Dough - Separate the dough into 2 even-sized portions, about 1 pound (454 grams) each. Press them into a 1-inch thick round disc and cover them separately in plastic wrap. Place both in a resealable plastic bag. Store in the refrigerator to rest for at least 4 hours, overnight, or up to 2 days.

5. 5

   Roll the Dough - Remove the dough from the refrigerator and allow it to sit at room temperature for 5 to 10 minutes or until pliable. This will make it easier to roll. Dust the counter and dough with flour. When using a rolling pin on the dough, rotate and dust with flour underneath to prevent sticking and make it easier to transfer to the pie dish. Roll the dough into a 12 to 13-inch circle. For a single crust: roll to about ⅛-inch thick. For a double crust or lattice: roll to about ¼-inch thick for the top and bottom.

6. 6

   Make a Pie - Proceed with filling and baking steps according to specific recipe directions.