mealy-potato pie dough

Mealy pie dough is best for using for pies that have a liquid or custard filling like pumpkin or lemon meringue pie because it resists getting soggy. The pieces of fat in the flour are very tiny, which in turn makes the the fat distribution denser which repels liquids.

The pie crust bakes up very crisp so you do not get that yucky soggy layer under your filling. I am not a pie person, solely because I do not find many pie crusts pleasing. Often they are too dry but nothing it more repelling than biting into some pumpkin pie and the bottom is all gummy! Disgusting it is like biting into soggy paper towels.

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how to use mealy pie dough

Mealy pie dough is also the perfect pie dough for hand pies because it is very sturdy and easy to work with but still very tender and crisp when you eat it. 

You can use flaky pie dough for a bottom crust but flaky is suited for pies that have cooked fillings like mousse, no-bake cream pies, or pies with pre-cooked fillings to avoid that soggy bottom crust. 

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mealy-potato pie dough recipe

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ingredients

200 grams    potato, cooked and riced/grated, cooled
100 grams  brown rice flour
100 grams  sweet (glutinous) rice flour
50 grams  arrowroot starch
large pinch of kosher salt
100 grams    butter or shortening, cold
100 grams    buttermilk or yogurt, ice cold

method

In a medium bowl, whisk together the brown rice flour, sweet rice flour and arrowroot starch.

Rub the butter into the potato, 200 grams of the flour mixture and salt, until the mixture resembles bread crumbs. Make a well in the centre of the mixture. Pour the buttermilk into the well. Stir until a shaggy mass forms. Knead on a clean counter until the dough just comes together. Add more flour if the dough is too moist. Wrap tightly in plastic. Chill for an hour.