Nice, flaky pie crust for all kinds of pies. The flour:butter:water ratio for this is 3:2:1.
Servings: 1 crust
Equipment
- large mixing bowl
- Rolling Pin
- pie dish
Ingredients
- 6 oz flour (about 1.25 cups)
- 4 oz butter (firm) (1 stick)
- 2 oz ice water (about 0.25 cup)
- 1 oz sugar (optional; about 2 tbsp)
Instructions
- Pour the flour into the mixing bowl6 oz flour
- Cut the butter into ½" chunks4 oz butter (firm)
- Add butter chunks and the ice water to flour2 oz ice water
- If you want it a little sweet, for dessert pies, add the sugar1 oz sugar
- Mix the dough by hand and form a loose, jaggedy ball. Do not overwork the dough: the chunks should still be visible.
- Press ball gently into a disk and refrigerate in plastic for an hour or so before rolling.
- Sprinkle a rolling surface with plenty of flour
- Take the dough disk out of the plastic wrap and place it on the flour
- Sprinkle plenty of flour on top of the dough disk
- With the rolling pin, roll the disk into a quarter inch crust. If this is your first time, a quarter inch is probably thinner than you'd think.
- Carefully peel the dough off the surface and transfer it to the pie dish
- Press it in the pie dish and cut the excess off the sides
Notes
Adapted from a recipe from NPR: Afraid Of Pie Crust? You Shouldn’t Be. It’s As Easy As 3-2-1
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