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Full Butter Crust (FBC)
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Firing up the stove
Coffee Shop Pie Dough from the coffee shop bakery case.
Notes
From the Schossow Kitchen coffee shop bakery book. Quantities are the bakery batch as written (grams unless noted; lb = pounds, ea = each); scale down for home baking. The coffee shop's all-butter pie dough, called FBC in the other recipes. Pie fill weights: Apple 1500 g; Cherry 1500 g; Lemon 40 oz; Coconut 40 oz; GF/V 1300 g; Chocolate Explosion 850 g; S'mores 915 g; Banana 36 oz; Ginger Graham 40 oz; Earlene's Strawberry 1150 g; Peach 32 oz (+6 oz liquid); Pumpkin 1 kg. The book lists ingredients only for this dough; the method is the standard one.
RECIPE CARD
Full Butter Crust (FBC)
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Ingredients
- 25 lb AP Flour
- 1 lb Sugar
- 3.8 oz Salt
- 16 lb Butter, frozen and shredded
- 5.5 qt Ice Water
- 4.8 oz Vinegar
Instructions
- Combine flour, sugar and salt.
- Toss in the frozen shredded butter until coated.
- Mix the vinegar into the ice water and add gradually, just until the dough holds together when squeezed.
- Divide, wrap and chill before rolling.
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Schossow Kitchen · schossowkitchen.com
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