Easy Pie Crust
User Reviews
5
Easy Pie Crust
Description
The recipe starts by combining dry ingredients then cutting in cold butter until the mixture resembles coarse sand with pea-sized butter pieces. Adding ice-cold water carefully brings the dough together without overworking it, ensuring a flaky texture after baking. Dividing the dough into two portions allows making double crust pies or storing dough for later use.
Chilling the dough before rolling makes it easier to handle and helps the butter remain solid during baking, which contributes to the crust's flakiness. This dough can be rolled out on a lightly floured surface and shaped to fit pie pans for your chosen fillings.
For storage, the dough can be wrapped and kept in the refrigerator up to three days or frozen for up to three months. Thawing in the fridge before rolling out helps maintain its texture and workability. This classic crust is a versatile base for many homemade pies.
Ingredients
- 2 1/2 cups all-purpose flour 315 g
- 2 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup butter 226 g, cold, cut into small cubes
- 6 tablespoon water ice cold
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, briefly mix together the flour, sugar and salt until combined.
- Add the cold cubed butter and mix on medium low speed until mixture looks like wet lumpy sand. The biggest pieces of butter should be about the size of large peas.
- Add the ice cold water while the mixer is running on low speed. Combine until the dough just comes together in a ball, then immediately stop mixing.
- Divide the dough into half (I use a kitchen scale and weigh it out- you'll get two pieces about 307 grams each).
- Shape each dough half into a rough ball and wrap in plastic wrap. Chill in the fridge for 30-45 minutes before rolling out.
- After chilling, roll out the dough onto a lightly floured surface to a circle slightly larger than your pie plate and use as directed in your recipe!
Notes
- Pie dough can be stored tightly wrapped in the refrigerator for up to 3 days or frozen for up to 3 months before use.
- To use frozen dough, thaw it several hours in the refrigerator prior to rolling out.
- Chilling the dough before rolling improves handling and final crust flakiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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