Pie Crust II (soaked)

 I like to make a BIG batch of pie crust dough at a time, use half and freeze the other recipe in single-crust dough balls! A quiche for Shabbat on a crazy week, or a last-minute pie are so much easier when the crust is already done! This one is soaked instead of fermented with leaven, and I find it superior for handling and much more tender than my original (sourdough) recipe. It was based on this one, but with a few tweaks. I'll share the size recipe I like to make; cut it in half if all you want is a double-crust size recipe.

5 cups integral KHORASAN flour (I would think emmer or spelt could work, but haven't tried them in this recipe since khorasan is the lightest colored and flavored and we love it for this and for biscuits!) - FREEZE YOUR FRESHLY MILLED FLOUR FOR BEST RESULTS. WARM FLOUR WILL RUIN THIS DOUGH!
2 teaspoons salt
2 cups butter (frozen for a few hours and cubed to 1/2")
1/4-1/2 cup ice water with 2 tablespoons raw ACV added

In the bowl of a large food processor (Abba gave me a 14 cup at the thrift store! My first food processor ever and I'm loving it! But you can use a pastry blender and your muscles as well, as I've done for the last 15 years.) process 3 cups cold flour, the salt and cubes of frozen butter about 20 seconds, or until dough begins to form. Break dough into smaller chunks with a spatula and scrape the sides/bottom of the bowl. Add remaining 2 cups of flour and pulse a few times until the mixture looks more like pea-sized chunks. Transfer to a large bowl and add acid ice water to the dough, a little at a time, just until the dough comes together into a mass. Cover and allow to soak at room temperature about 7 hours. Refrigerate at least 4 hours before rolling out for pies.

Yield: 2 double-crust or 4 single-crust