Food recipes
Basic 3-2-1 Pie Dough
Basic 3-2-1 Pie Dough Ingredients: wheat flour, white, all-purpose, unenriched butter, without salt water, bottled, generic salt, table sugars, granulated Directions: Add flour to a large bowl. If using unsalted butte...
Basic 3-2-1 Pie Dough
Ingredients:
wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic
salt, table
sugars, granulated
Directions:
Add flour to a large bowl.
If using unsalted butter, mix in a few pinches of salt.
Cut chilled butter into small cubes and add to flour.
Crumble it into the flour with your fingers until the butter turns to pea-sized pieces and dough is sandy.
Mix in the sugar if using.
Then gradually mix in the ice water until the dough start to come together.
On a floured surface knead dough briefly until it forms a smooth ball.
Wrap each ball and refrigerate for at least 1 or 2 hours.
You can also make ahead and keep in the fridge up to 1 week before using.
Roll out when ready to get baking!
On a well floured surface, unwrap one ball of dough, sprinkle with some flour and start rolling out with your rolling pin.
To blind bake for very wet fillings, lay a piece of aluminum foil over the pie crust and fill it with pie weights or dry beans.
Bake at 425 F/210 C for 10 minutes or until slightly golden.
Divide into two equal pies if you made the full recipe.
Roll out a little, lift and turn it a quarter turn and roll out more.
Repeat several times until it's rolled out into a 30-32 cm (12-13 in) circle.
Trim the rough edges with a knife so it's a pretty 30 cm/12 in circle (or smaller for smaller pie/tart pan).
I used a big bowl as a stencil to cut out.
Here it is after cutting.
Gently lay the trimmed crust into your pie dish and fold over the excess edges.
You can make a crimping pattern or use a fork pattern the edges.
If you don't need to blind bake, go ahead and add your filling and stick it in the oven!
Ingredients:
wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic
salt, table
sugars, granulated
Directions:
Add flour to a large bowl.
If using unsalted butter, mix in a few pinches of salt.
Cut chilled butter into small cubes and add to flour.
Crumble it into the flour with your fingers until the butter turns to pea-sized pieces and dough is sandy.
Mix in the sugar if using.
Then gradually mix in the ice water until the dough start to come together.
On a floured surface knead dough briefly until it forms a smooth ball.
Wrap each ball and refrigerate for at least 1 or 2 hours.
You can also make ahead and keep in the fridge up to 1 week before using.
Roll out when ready to get baking!
On a well floured surface, unwrap one ball of dough, sprinkle with some flour and start rolling out with your rolling pin.
To blind bake for very wet fillings, lay a piece of aluminum foil over the pie crust and fill it with pie weights or dry beans.
Bake at 425 F/210 C for 10 minutes or until slightly golden.
Divide into two equal pies if you made the full recipe.
Roll out a little, lift and turn it a quarter turn and roll out more.
Repeat several times until it's rolled out into a 30-32 cm (12-13 in) circle.
Trim the rough edges with a knife so it's a pretty 30 cm/12 in circle (or smaller for smaller pie/tart pan).
I used a big bowl as a stencil to cut out.
Here it is after cutting.
Gently lay the trimmed crust into your pie dish and fold over the excess edges.
You can make a crimping pattern or use a fork pattern the edges.
If you don't need to blind bake, go ahead and add your filling and stick it in the oven!