Homemade Toffee

1 cup salted butter

2 cups brown sugar

10 oz chocolate chips

Flaky sea salt

In a medium saucepan, combine the butter and brown sugar. Cook over medium heat, stirring every 30–60 seconds for about 10 minutes, until the mixture darkens and becomes thick and fluffy, similar to warm peanut butter.

Remove from heat and immediately spread the mixture evenly onto a parchment-lined baking sheet with edges.

Sprinkle the chocolate chips over the hot toffee and let them sit for a few minutes to melt.

Once softened, spread the chocolate into an even layer. Sprinkle with flaky sea salt.

Allow to cool completely for 1–2 hours, until fully set.

Break into pieces and store in a sealed container for up to 2 months.

Scoopable Cheesecake

https://butternutbakeryblog.com/scoopable-cheesecake

Strawberry Sauce

1 pound fresh strawberries (or frozen, thawed)

1/4 cup granulated sugar

1 tbsp cornstarch

1 tsp lemon juice or water

Graham Cracker Crust

6 full graham cracker sheets

2 tbsp granulated sugar

Pinch of salt

1/4 cup butter, melted

No Bake Cheesecake

1/2 cup heavy whipping cream

3 8-oz blocks full fat Philadelphia cream cheese, room temperature

1 1/2 cups powdered sugar, spooned and leveled  

1/4 cup sour cream

2 tsp vanilla extract

4 oz Ghirardelli white chocolate bar, chopped (don’t use chips)

Strawberry Sauce

Rinse, hull, and quarter the strawberries. Then in a medium saucepan, stir together the sugar and cornstarch then toss in the strawberries to evenly coat. Stir in the lemon juice and place over medium heat.

Bring mixture to a boil, stirring occasionally, and heat for about 5-8 minutes or until strawberries become tender. Once soft, use an immersion blender or scoop out half of the mixture into a blender/food processor to puree. Return to the saucepan and stir for another minute until glossy and thickened.

Pour the sauce into a container and transfer to the refrigerator to cool.

Graham Cracker Crust

Add the crackers to a large ziplock bag and whack until broken into a fine crumb. Transfer to a medium bowl and stir in the sugar and salt, followed by the melted butter until evenly coated. Set aside.

No Bake Cheesecake

In a large mixing bowl using a hand or stand mixer with the whisk attachment, whip the heavy cream until you reach stiff peaks, about 2 minutes. Scoop out into a separate bowl and now in the same mixing bowl add the cream cheese and sugar and mix until smooth. Scrape down the bowl and mix in the sour cream and vanilla to incorporate.

Melt the chopped white chocolate in the microwave in 30 second intervals until smooth. It shouldn’t take more than 90 seconds total, and be careful not to overheat otherwise the chocolate can seize.

Mix the warm chocolate into cheesecake mixture to create a creamy consistency. Use a silicone spatula to give it one good mix by hand to ensure everything is evenly combined. Then fold in the whipped cream until the two seamlessly blend together.

Spread half of the mixture into the bottom of an 8×8 pan. Swirl in a little more than half of the strawberry sauce and top with a layer of about 2/3 of the graham cracker. Repeat these layers one more time to fill the pan. 

Now for the hardest part, cover and chill overnight (or at least 4 hours). The next day, use an ice cream scoop to dish up your servings and enjoy the magic of scoopable cheesecake!

Brown Butter Brownies

1 cup butter

1/4 cup nonfat dry milk

1/2 cup cocoa powder

6 oz 70% cocoa dark chocolate, chopped

2 tbsp oil

3 large eggs, room temp

1/2 cup light brown sugar, packed

1 3/4 cups powdered sugar, spooned and leveled

1 tsp vanilla extract

1/2 cup all purpose flour, spooned and leveled

1/4 tsp salt

1 cup semisweet chocolate chips 

Preheat the oven to 350⁰.

Add the butter to a medium saucepan and place over medium heat. Allow it to melt and then continue to whisk as it starts to bubble. Once it starts to foam up, add in the milk powder and quickly whisk. After about 30-60 seconds, it should start to darken into an amber color and give off a nutty aroma.

Add in the cocoa powder and quickly whisk to combine. Allow the mixture to bubble for 30 seconds, then remove from heat and mix in the chopped chocolate and oil. Stir until melted. Set aside to cool.

In a large bowl, whisk together the eggs and brown sugar. Vigorously whisk until the sugar is fully dissolved. 

Add in the powdered sugar and whisk until completely smooth. Then mix in the vanilla.

When the butter chocolate mixture is no longer hot (it’s ok if it’s slightly warm), pour into the eggs and sugar and whisk to combine. Switch to a silicone spatula and fold in the flour and salt.

Prepare an 8×8 square baking dish. Lightly coat with nonstick spay and press in a sheet of parchment paper to fully cover the bottom and two sides. Once the batter has cooled, fold in the chocolate chips and spread the batter in the pan.

Bake for 28 to 32 minutes or until the edges are puffed with a slightly lower center and the middle doesn’t jiggle when the pan is nudged. Right when they’re pulled from the oven, immediately slam the pan against a hard surface. This will help create an even fudgier texture.

Allow the brownies to cool at room temperature for 90 minutes or in the refrigerator for 1 hour.

Sprinkle with flaky sea salt, if desired.

Homemade Whatchamacallit Bars

Ingredients:

Chocolate Layers

18 oz milk chocolate chips, divided

2 tbsp oil (optional) – coconut, vegetable, canola, or any neutral oil to help the chocolate melt smoothly

Crispy Peanut Butter Layer:

2 cups Rice Krispies cereal

1 cup creamy peanut butter

¼ cup butter

2 tbsp powdered sugar

½ tsp vanilla extract

Homemade Caramel:

1 cup granulated sugar

6 tbsp butter

½ cup heavy cream, warmed

1 tsp vanilla extract

Directions:

1. Line a 9×9-inch pan with parchment paper.

2. Melt all 18 oz of chocolate chips with the optional oil until smooth. Spread about ⅓ of the chocolate into the bottom of the pan. Refrigerate for 15–20 minutes, or until set. Reserve the remaining chocolate.

3. In a saucepan over low heat, melt the butter and peanut butter together. Stir in the powdered sugar, vanilla, and salt. Fold in the Rice Krispies until evenly coated.

4. Gently press the peanut butter mixture over the chilled chocolate layer. Refrigerate for 15–20 minutes.

5. Make the caramel by melting the sugar over medium heat until it turns an amber color. Stir in the butter, then slowly whisk in the warmed heavy cream. Remove from the heat and stir in the vanilla and salt. Let cool for 5–10 minutes.

6. Pour the caramel over the peanut butter layer and spread evenly. Refrigerate for 20–30 minutes, or until mostly set.

7. Rewarm the remaining chocolate if needed and spread it over the caramel.

8. Refrigerate until completely firm, about 1 hour, then slice and enjoy.

Tips

* Oil is optional. Use coconut oil or any neutral oil if you’d like a smoother melted chocolate.

* Chill between each layer to keep the layers clean and distinct.

* Let the bars sit at room temperature for 5–10 minutes before slicing for the cleanest cuts.

Black Forest Cake

Cake:

1 pkg chocolate cake mix

1 pkg brownie mix

4 eggs

1½ c water

1 c oil

Chantilly Cream:

8 oz cream cheese, softened

2 c whipping cream

1 c powdered sugar

2 T instant vanilla pudding mix 

1 tsp vanilla

Chocolate Ganache:

½ c heavy cream 

1 c chocolate chips 

Canned cherry pie filling

Chocolate shavings

Preheat oven to 350⁰. Mix all cake ingredients (Do not use the ingredients listed on the back of the box mixes) together & divide batter into two 9" round pans & bake for 30-35 minutes. Remove from oven & let cool. 

Beat cream cheese until smooth. Add whipping cream & beat until it's not soupy. Add powdered sugar, pudding mix & vanilla & continue whipping until thick. Refrigerate until ready to use. 

Cut cake layers so you have 4 layers. Place one layer on a cake stand & top with ¼ of the cream mixture & ¼ of the cherries. Repeat remaining cake layers, cream & cherries 3 more times. Frost outside with Chantilly cream. Place chocolate chips in a small bowl. Heat cream in microwave for 30 seconds & pour over chocolate chips. Let sit 5 minutes & stir. Top cake with ganache & decorate with remaining chantilly cream & fresh cherries. Place chocolate shavings on outside of cake. 

Crumb Topping

3 T butter, melted 

⅓ cup + 1 T flour 

¼ cup sugar 

1 T brown sugar 

½ teaspoon cinnamon (the spice I use here is dependent on what flavor of roll I’m making. Example: apple pie rolls > apple pie spice, pumpkin pie roll > pumpkin pie spice, etc. 

 

Combine flour, both sugars, and cinnamon. Mix in melted butter until crumbly.  

 

Sprinkle over cinnamon rolls before baking. 

 

This yields enough crumble for about 8-12 cinnamon rolls or muffins. 

Gooey Ramekin Brownies

(Serves 2)

Recipe can easily be doubled or tripled.

 ¼ cup butter

 ½ cup + 2 tsp semisweet chocolate chips

 1 Tbsp cocoa powder

 ½ cup sugar

 ¼ tsp salt

 1 large egg, room temp

 1 tsp vanilla extract

 ¼ cup all-purpose flour

 Optional: sprinkles for topping

 Vanilla ice cream or homemade whipped cream, for serving

Preheat oven to 350° and lightly grease two 6-oz ramekins.

In a saucepan over low heat, melt the butter and ½ cup chocolate chips, stirring often.

Remove from heat and whisk in cocoa powder, sugar, and salt (mixture may look grainy).

Whisk in the egg and vanilla until smooth and glossy.

Gently fold in the flour just until combined.

Divide batter evenly between ramekins. Press 1 tsp chocolate chips into the center of each.

Add sprinkles on top if using.

Place ramekins on a baking sheet and bake for 25 minutes, until tops are set but centers are gooey.

Cool for about 15 minutes, then serve warm — plain or topped with ice cream or whipped cream.

Beaver Nuggets

1 cup butter

1 ¼ cups brown sugar

⅔ cup light corn syrup

1 tsp baking soda

8 oz puff corn (like Old Dutch puff corn, for best crispiness)

In a two-quart kettle, combine butter, brown sugar & corn syrup.

Cook this mixture over medium heat, stirring constantly until it reaches a boil.

Once boiling, stop stirring and reduce the heat slightly.

Let the mixture boil for 3 minutes without stirring to develop a rich caramel consistency.

Turn off the heat and quickly stir baking soda into the caramel mixture.

This will cause the mixture to bubble up, so be sure to stir well until fully combined.

Pour an 8-ounce bag of puff corn into a large roasting pan or a stainless steel bowl that is safe for use in the oven.

Pour the caramel sauce over the puff corn and stir thoroughly to ensure each piece is well-coated with the sauce.

Preheat your oven to 250°.

Place the caramel-coated puff corn in the preheated oven and bake for 45 minutes, stirring every 10 to 15 minutes.

After baking, remove the caramel puff corn from the oven and spread it out on two large sheet pans lined with wax paper.

Allow it to cool completely, which will also help the caramel set.

Once cooled, break apart any large clusters and store the caramel puff corn in an airtight container at room temperature.

Enjoy your delicious treat!

Peanut Butter Fudge

½ cup butter

2 cups brown sugar

½ cup milk

1 cup peanut butter

1 teaspoon vanilla extract

3 cups confectioners' sugar

Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a hard boil and boil for 2 minutes, stirring frequently.

Remove the pot from heat & stir in peanut butter & vanilla.

Place confectioners' sugar in a large mixing bowl. Pour in peanut butter mixture and beat with an electric mixer until smooth.

Pour peanut butter mixture into a parchment lined 8x8-inch dish.

Chill until firm before slicing, about 1 hour.

Ina Garten's Chocolate Brownie Pudding Cake

www.blissfulmeals.com

½ pound (2 sticks) butter, plus extra for buttering the dish

5 large eggs, room temp

2 cups sugar

¾ cup good cocoa powder

½ cup all-purpose flour

1 ½ tsp vanilla 

Vanilla ice cream, for serving

Preheat the oven to 325⁰. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla, cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side should come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream.

Buttercrunch Toffee Bars

9 T butter

1 1/3 cups all-purpose flour

1/2 teaspoon baking soda

¼ teaspoon salt

½ cup light brown sugar

⅓ cup white sugar

1 large egg

1 teaspoon vanilla extract

1 cup toffee bits, divided

1 pinch flaky sea salt

Melt butter on low/medium heat in a skillet. Once butter is melted and begins to crackle, start stirring; cook and stir until butter has a nutty aroma and begins to turn light brown or amber in color. Remove from heat and transfer browned butter into a large, heatproof bowl; set aside to cool until just warm to the touch.

Whisk flour, baking soda, and salt together in a bowl; set aside.

Whisk light brown and white sugar into browned butter until smooth, then whisk in egg and vanilla. 

Add flour mixture to butter mixture in increments, and fold together until a shaggy dough forms. Fold in 3/4 cup toffee bits until evenly dispersed.

Line an 8x8-inch baking pan with parchment. Spread dough evenly into the pan, cover with plastic wrap, and refrigerate until chilled, at least 45 minutes.

Preheat the oven to 350⁰. Sprinkle dough evenly with remaining toffee bits, and press them lightly into the dough.

Bake bars in the preheated oven until edges begin to turn golden brown and the middle looks set, 12 to 15 minutes.

Remove from the oven and sprinkle with flaky salt. Cool for 30 minutes before serving.

Fancy Box Brownies

1 box brownie mix

2/3 cup melted butter

1/4 cup heavy cream

4 egg yolks

1 cup chopped chocolate/chocolate chips

Preheat the oven to 350°.

Line a 9x9 pan with parchment paper and set aside. In a medium sized bowl, fold together the brownie mix, melted butter, heavy cream and egg yolks until combined. avoid over mixing.

Fold in the chopped chocolate/chocolate chips. Reserve some extra for the top, if desired.

Pour the brownie batter into the 9x9 pan and bake at 350° for 35-45 minutes until a toothpick is inserted and a few moist crumbs are left on the toothpick. If the toothpick comes out completely clean, the brownies will be over baked. The brownies will still be very soft and still jiggle slightly when they come out of the oven.

Allow the brownies to cool completely in the pan prior to cutting and serving.

Store in an airtight container for up to 3 days.

Notes:

All brownie mixes are different, please see the back of your brownie box to confirm ingredient amounts. Substitute melted butter for the oil, and heavy cream for the water. Then double the eggs, but use only the yolks. 

Honey Pretzel Peanut Brittle

2 cups granulated sugar

½ cup honey

½ cup water

2 T butter

1 tsp baking soda

2 tsp vanilla extract

2 cups lightly salted, roasted peanuts

2 cups mini pretzels

Flaky salt for topping

Grease a baking sheet (silicone works great!) with butter and set aside. Lightly grease an offset spatula and set aside. 

Combine sugar, honey and water in a large pot fitted with a candy thermometer over medium heat, stirring to dissolve the sugar. Heat the mixture gradually until the temperature reaches 275˚F. Don't rush this process – if it heats too quickly, too much moisture will evaporate and it will burn. Low and slow is best!

Stir in peanuts and pretzels until well coated, then continue heating over medium until the mixture reaches 300˚F.

Remove from heat and immediately add in the butter, baking soda, and vanilla, mixing to combine. Be careful – the mixture will bubble up and change consistency.

Immediately pour the hot mixture onto the prepared cookie sheet and spread to the edges with the greased offset spatula (or a silicone spatula). Sprinkle with flaky salt (optional).

Once it's fully cooled, break the brittle into bite-sized pieces and enjoy!

English Butter Toffee

1 cup granulated sugar

1 cup salted butter

3 T water

1 Tsp Vanilla

1 1/2-2 Hershey's Chocolate Symphony Bars

Pecans, slivered almonds, Walnuts or peanuts Chopped

Butter a baking sheet or cover with parchment and set aside.

Combine sugar, butter, water and vanilla. Bring to a boil and stir consistently until mixture turns a light golden brown. I boiled exactly 10 minutes, on medium stovetop heat. You can use a candy thermometer if you'd like, and make sure it gets to hard crack (300°). You can also do an ice water test to make sure it breaks when you add it to the water.

*TIP* if you have over-boiled the mixture it will start to separate and crystalize.

Remove from heat and carefully pour mixture onto buttered baking sheet. Unwrap Hershey's chocolate Symphony bars (I use 1 and a 1/2 of the large bars) and set them on top of the toffee. Wait a couple of minutes and you will be able to spread the chocolate over the toffee. Sprinkle with chopped slivered almonds, pecans, nuts or walnuts.

Allow to set until chocolate is cooled or you can chill in the fridge. Use a butter knife to chop toffee or lift edges and break apart.

Salted Caramel Sauce

1 cup sugar

6 T butter, at room temperature, cut into pieces 

½ cup heavy cream, at room temperature

½ tsp salt

In a saucepan over medium heat, cook the sugar, stirring constantly. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. This takes about 6 minutes. Stir constantly, especially around the bottom edges, and be careful not to let it burn.

Once the sugar is completely melted, reduce the heat to low and stir in the butter. Cook and stir constantly until the butter is melted and well combined. If you notice the butter separating or if the sugar clumps up, remove the pan from heat and vigorously whisk to combine it again. Keep whisking until it comes back together, even if it takes 3–4 minutes. It will eventually—just keep whisking. Return to heat when it’s combined again.

Once the sugar is completely melted, reduce the heat to low and stir in the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. (If you’re nervous for splatter, wear kitchen gloves.) Cook and stir constantly until the butter is melted and well combined. If you notice the butter separating or if the sugar clumps up, remove the pan from heat and vigorously whisk to combine it again. Keep whisking until it comes back together, even if it takes 3–4 minutes. It will eventually—just keep whisking. Return to heat when it’s combined again.

Very slowly and carefully pour in the heavy cream, stirring constantly. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble and steam when added. When all of the heavy cream has been added, stop stirring, increase the heat to medium, and let it boil for 1 minute. It will rise in the pan as it boils. If you’d like to be precise and use a candy thermometer, the temperature should reach 220°.

Remove from heat and stir in the salt. The caramel will be a thin liquid at this point. Allow to slightly cool and thicken before using. Caramel thickens considerably as it cools.

Salted Caramel Apple Pie Bars

Shortbread Crust:

½ cup butter, melted

¼ cup sugar

1 tsp vanilla

¼ tsp salt

1 cup flour

Apple Filling:

2 large apples, peeled and thinly sliced (¼ inch thick)

2 T flour

2 T sugar

1 tsp ground cinnamon

⅛ tsp ground nutmeg

Streusel:

½ cup old-fashioned oats

⅓ cup brown sugar

¼ tsp ground cinnamon

¼ cup flour

¼ cup butter, cold and cubed

homemade salted caramel or store-bought caramel sauce

1. Preheat the oven to 300°. Line the bottom and sides of an 8-inch square baking pan with parchment paper leaving enough overhang on all sides. Set aside.
2. Make the crust: Stir the melted butter, sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes and then remove from the oven.
3. Combine the sliced apples, flour, sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
4. Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender until the mixture resembles coarse crumbs. Set aside.
5. Turn the oven up to 350°. Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with the streusel and bake for 30–35 minutes or until the streusel is golden brown.

Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). 

Lift the parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Once cut, drizzle some salted caramel sauce on top of each. These apple pie bars can be enjoyed warm, at room temperature, or even cold.

Southern Banana Pudding

For the vanilla pudding:

2 cups whole milk

2 teaspoons vanilla bean paste or pure vanilla extract

¾ cup granulated sugar

36 grams (¼ cup) all-purpose flour

1 tsp salt

4 large egg yolks, plus 1 large egg

1 cup heavy cream

For the vanilla Chantilly cream:

2 cups chilled heavy cream

½ cup powdered sugar

½ tsp vanilla

For the banana layer:

1 box Nilla wafers (roughly 100 cookies)

3 ripe bananas, sliced to your liking

Make the vanilla pudding: 

In a medium saucepan, combine the milk and vanilla paste and whisk over medium heat, being careful not to let the milk boil.

Meanwhile, in a bowl, whisk together the sugar, flour, salt, egg yolks and whole egg, then whisk the cream. Pour a few tablespoons at a time of the hot milk into the egg mixture, whisking between additions, until the mixture becomes loose enough to pour. Return the mixture to the saucepan and place over medium-low heat. Cook, stirring constantly so that you don’t scorch the bottom, until the mixture thickens into pudding, 10 to 15 minutes. It should coat the back of a wooden spoon.

Once thickened, remove the pan from the heat and strain the pudding through a sieve into a bowl to remove lumps. Cover the surface of the pudding with plastic wrap and let cool to room temperature.

Make the Chantilly cream: 

In a stand mixer fitted with the whisk attachment (or in a large bowl with an electric mixer), beat the cream, powdered sugar and vanilla on medium speed until you have stiff peaks (meaning when you remove the whisk from the cream, the whipped cream makes a point that stands straight up). Refrigerate the whipped cream until ready to use (up to 4 hours).

Assemble the banana layer: Arrange a layer of whole Nilla wafers over the bottom of an 8-inch square baking pan or dish. Spread the cooled vanilla pudding on top of the cookies, making the layer as even as you can. Add the sliced bananas over the pudding, then spread the whipped cream over the bananas. Garnish the top with more crumbled vanilla wafers.

Cover the pudding with plastic wrap and refrigerate for at least 1 hour before serving (or up to 4 days).

Caramel Sauce

2 C sugar

1 C water

Bring to a boil

Add:

1 stick butter

Cook 5 minutes

Add:

1 ½ C heavy cream

Cook 10 minutes 

Pour into glass jar & refrigerate

BIG Batch Pie Crust (freezer ready)

5 lb bag of unbleached flour

2 T salt

3 lb can of Crisco (the whole can)

3 c ice cold water

Mix flour & salt in large bowl. Add Crisco. Use a potato masher & mix until big pieces remain. Then use your hands to press & crumble the flour into the Crisco. Mix until crumbly. Make a well in the center. Add all of the water. Mix until flour absorbs the water. Divide into 16 discs & wrap in plastic wrap. Place in a large zip bag. Freeze until ready to use. Thaw in the fridge overnight or on the counter for 1-2 hours. Roll out while still cold. 

All Butter Pie Crust

1 ¼ cup unbleached all-purpose flour

1 ½ teaspoon granulated sugar

½ teaspoon kosher salt

¼ lb (1 stick) cold unsalted butter, cut into ½-inch pieces

½ cup cold water

½ cup ice

2 T cider vinegar

In a large bowl, stir the flour, sugar, and salt. Add the butter and coat with the flour mixture with a bench scraper or spatula.

Using a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).

In a large measuring cup or small bowl, combine the water, ice, and vinegar. Sprinkle 2 T of the ice water mixture over the flour mixture. Mix and cut it in with the bench scraper or spatula until fully incorporated.

Add more of the ice water mixture, 1 to 2 T at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.

Squeeze and pinch with your fingertips to bring all the dough together, sprinkling the dry bits with small drops of the ice water mixture, if

necessary, to combine.

Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour or up to preferably overnight to give the crust time to mellow.

If making the double-crust version, divide the dough in half before shaping each portion into flat discs.

Do Ahead: The dough can be made 3 days ahead. Wrap tightly and keep chilled, or freeze for up to 1 month.