2 1/4 cups all-purpose flour
1/2 cup grated pecorino
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 1/2 sticks (12 tablespoons) cold cultured or European butter, cut into 1/2-inch cubes, plus 1 tablespoon for greasing pan
5 tablespoons cold water
2 pounds dried beans or pie weights
Do not overmix the dough in the food processor: this releases gluten in the flour and makes a tougher crust. Blind baking helps prevent the dough from becoming soggy; blind baking at high temperatures causes the water in the butter to evaporate, creating steam, which results in a light, flaky crust. It also helps prevent shrinkage (when the crust droops down off of the lip of the pie plate). Cultured or European-style butter is made more slowly, so the cream has time to develop flavor. These butters have an 83- to 86-percent fat content, while non-cultured butters have around 81 percent.
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