sprinklefingers

wait. didn’t i just declare it canning season at sprinklefingers?
yes, i did. BUT, the preserved blueberries i just gave you the details on? they are screaming (seriously, put your ear up to the jar and listen,) to be baked into a blueberry crumble tart. or tartlette. trust me.

and to do that, you NEED this pie dough recipe. actually, you NEED this pie dough recipe in general, but a blueberry tart is reason enough…especially when it’s easy, all three main parts can be made ahead AND it’s crazy delicious. but enough about the tart (for now.) first, let’s focus on the dough.

it-took-a-long-time-to-land-on-this-one pie dough
ratio from rose levy beranbaum / using my blending method
makes enough pastry for one deep dish 9” pie, one free form tart or 8 or so 4” tartlettes

you need:

• 4.5 oz (9 tablespoons) cold, unsalted butter, cut into 3/4” pieces
• 7.5 oz AP flour
• 1/4 t salt
• 1/8 t baking powder
• 2.55 oz sour cream

to make the dough:

1. stir together the flour, salt & baking powder.
2. add the butter and rub the cold chunks between your fingers to, basically, smear the butter into the flour.
3. keep rubbing the butter until you’ve created 1/4” flakes of it throughout. depending upon the temperature in your kitchen and the strength of your hands, this could take 5 minutes or it could take 15.
4. add the sour cream and stir with a fork until a shaggy dough emerges.
5. gather the dough together and knead & press into a smooth, firm disk. this may take a bit of effort. it won’t magically just turn into a smooth disk, you have to help it along.
6. if it’s a particularly humid day, you may need to add a bit of flour to your dough if it turns out very wet. BUT, i caution you here. if it’s hot and my dough is sticky, i usually just wrap it up in plastic and refrigerate it (see step 7.)
7. wrap in cling and refrigerate for a minimum of 30 minutes before using.
8. use this dough in all your favorite pie recipes!

[this dough freezes perfectly. and it is easily doubled, just some steps may take a bit longer. in my opinion, you should never just make one batch of pie dough. if you’re going to do the work, i say you make 6 batches at one time (if time allows) and you wrap all but what you need tightly with plastic wrap and freeze.

having frozen pie dough on hand will make you so happy. especially if you like pie.]

i’ll be back with my plan for creating perfectly delicious blueberry tarts - from three items you’ll find either in your freezer or your pantry. easy!