We see lots of fruity, summer pies in your future!
that gives pastry its power, that binds a crust together. It strengthens dough so that we can wield it with confidence, knowing it won't fall apart in our hands.
Once all the floury bits have been absorbed, plop the dough onto a well-floured surface and sprinkle more flour on top. Seriously, have at it! Any excess flour can be brushed off later on, so there's absolutely no reason to scrape by with the bare minimum. Use as much flour as you need to feel 100% confident as you roll.feels most comfortable in your hands. Like a finely crafted lightsaber, it's an expression of your own personal style.
Cut the folded dough in two pieces for the top and bottom crusts. Yeah, they'll be kinda square, but don't worry about the logistics of trying to make things perfectly round. So long as you roll the dough until it's roughly 14 inches across, you can just sling it over aAnd yes, I said sling. This dough is a joy to handle, wonderfully easy to pick up without any of the"tricks" so many other recipes suggest to prevent weakling doughs from stretching, ripping, or tearing.
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