Preparation

• 将黄油切成1/2英寸的立方体。将面粉，糖和盐倒入装有桨叶附件的立式搅拌机的碗中（如果用手将面团混合在大碗中）。混合一两秒钟以混合干成分。亚搏手机版官方加入黄油，然后将混合器在低处（或用两把刀或糕点切割器手动）运行，将混合物处理直至易碎，最大的黄油不超过豌豆（约1/4英寸）。

• The butter should remain cold and firm. To test it, pick up some butter and pinch it between the thumbs and forefingers of both hands to form a little cube. If the butter holds together as a cube and your fingers are not greasy, then the butter is still cold enough. If your fingers look greasy, put the bowl in the refrigerator for 15 minutes to firm up the butter before adding the water.

• As the mixer turns on low (or tossing with a fork if mixing by hand), sprinkle the cold water evenly over the flour and butter. Work the dough until it just pulls together as a shaggy mass.

推出面团以进行双层馅饼

• 将面团切成两半，将每块拍打成一个厚实的球（请参阅照片）。将工作表面轻轻撒上，然后用四到五个滚动锅轻按一个面团球。开始从面团的中心向外滚动。从面团的边缘停止压力1/4英寸。抬起面团并转弯四分之一，然后重复滚动，直到面团的直径至少12英寸。如果您的面团粘住，请务必重新抬起工作表面。
  
  It may feel strange not to, but don’t chill the dough yet. Shape it into two disks and start rolling; you can chill the dough once the pie is assembled. This method is unconventional, but author Carolyn Weil says that ultimately you get the most tender result because you don’t have to struggle with a disk of chilled, hard dough.

• Using a pot lid or a circle of cardboard as a template, trim the dough to form a 12-inch round (this should give you a 1-1/2-inch margin all around your 9-inch pie pan). Fold the dough in half, slide the outspread fingers of both hands under the dough, and gently lift it and transfer it to the pie pan. Unfold and ease the dough round into the bottom of the pie pan without stretching it.
• 滚出另一个面团球，切开第二个12英寸的圆，用作顶层。