How To Make Best Ever Pie Curst
How to Make the Best Ever Pie Crust with all the tips and tricks for a "flaky beautiful crust that impresses your friends and family"
Ingredients
Single crust:
1 1/2 cups (191 grams) all-purpose flour, 1 tablespoon granulated sugar, 3/4 teaspoon fine salt, 10 tablespoons (142 grams) cold unsalted butter, 4 to 6 tablespoons ice cold water,
Double crust:
3 cups (381 grams) all-purpose flour, 2 tablespoons granulated sugar, 1 1/2 teaspoons fine salt, 2 1/2 sticks (284 grams) cold unsalted butter, 1/2 cup to 3/4 cup ice cold water
Make the dough
By hand:
Freeze your butter for 10 minutes, or until very cold. Grate the butter using the large holes of a box grater (or using the grater attachment of your food processor - see below). Return grated butter to freezer for another 10 minutes. Alternatively, you can also shred frozen butter into shards using a sharp knife.
In a deep, medium-sized mixing bowl, combine the flour, sugar, and salt. Add the cold grated butter, tossing to combine. Working quickly, use your hands to further cut and break the butter into pieces the size of small peas. You can also use a pastry blender or two knives.
Drizzle a few tablespoons of water on the mixture and toss to moisten. Continue adding the remaining water until the dough sticks together and stays stuck when pressed between two fingers. It’s okay if the dough is still crumbly and messy.
Turn the mixture out onto a clean work surface. Use your hands to press the dough together into a craggily mass. Gently fold one half of the dough over and onto itself, repeating this three times, until it’s come together into a cohesive mass.
Use a bench scraper to cut the dough in half (if making double crust). Wrap each half in plastic. Press down each plastic-wrapped dough to create a 4-inch wide disk shape. Refrigerate at least six hours, preferably overnight.
Ingredients
Single crust:
1 1/2 cups (191 grams) all-purpose flour, 1 tablespoon granulated sugar, 3/4 teaspoon fine salt, 10 tablespoons (142 grams) cold unsalted butter, 4 to 6 tablespoons ice cold water,
Double crust:
3 cups (381 grams) all-purpose flour, 2 tablespoons granulated sugar, 1 1/2 teaspoons fine salt, 2 1/2 sticks (284 grams) cold unsalted butter, 1/2 cup to 3/4 cup ice cold water
Make the dough
By hand:
Freeze your butter for 10 minutes, or until very cold. Grate the butter using the large holes of a box grater (or using the grater attachment of your food processor - see below). Return grated butter to freezer for another 10 minutes. Alternatively, you can also shred frozen butter into shards using a sharp knife.
In a deep, medium-sized mixing bowl, combine the flour, sugar, and salt. Add the cold grated butter, tossing to combine. Working quickly, use your hands to further cut and break the butter into pieces the size of small peas. You can also use a pastry blender or two knives.
Drizzle a few tablespoons of water on the mixture and toss to moisten. Continue adding the remaining water until the dough sticks together and stays stuck when pressed between two fingers. It’s okay if the dough is still crumbly and messy.
Turn the mixture out onto a clean work surface. Use your hands to press the dough together into a craggily mass. Gently fold one half of the dough over and onto itself, repeating this three times, until it’s come together into a cohesive mass.
Use a bench scraper to cut the dough in half (if making double crust). Wrap each half in plastic. Press down each plastic-wrapped dough to create a 4-inch wide disk shape. Refrigerate at least six hours, preferably overnight.