Pie Crust Recipe
This classic pie hull formula employments fair flour, butter, salt, and water to make a buttery, flaky base idealize for sweet or savory pies.
Equipment
- 1 Mixing bowl
- 1 Pastry cutter or fork
- 1 Measuring cups and spoons
- 1 Plastic wrap
- 1 Rolling pin
- 1 9-inch pie pan
Ingredients
- 1 ¼ cups purpose flour
- ½ cup unsalted butter, cold and cubed
- ½ tbsp salt
- 4 tbsp ice-cold water
Instructions
- Mix dry ingredientsIn a large mixing bowl, mix flour, salt and sugar (if used). Mix well to distribute the material equally.
- Cut in butterAdd cool, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the dough until the mixture is similar to the coarse pieces with some pea-shaped pieces of butter. These bits of butter will make layer layers in the form of crust bakes
- Add ice waterAdd ice-coated water, one tablespoon at a time, mix with a fork or your hands gently until the dough starts coming together. Do not overwork it. The dough should be caught together when a pinch is but not sticky.
- Size and ChillTurn the dough lightly on the surface of the dough. Press it into a disc, wrap it tightly in plastic rap, and chill in the refrigerator for at least 1 hour. This allows gluten to relax and keeps the butter cool.
- Roll out the doughAfter chilling, let the dough sit at room temperature for 5–10 minutes to soften it slightly. On the surface of a dough, roll the dough in a diameter of about 12 inch, about 4 inches thick.
- Transfer to Pie PANCarefully place the flour rolled in a 9 -inch pie dish. Press it gently in the corners without stretching. Trim any overhangling edges, leave about ½ inch for crimping or folding.
- Covering and cooled againFold the edge on your own and cover with your fingers or forks. Place a pie crust in the refrigerator for 15-30 minutes before baking.
- Blind Bake (optional for cream or cold pies)If your recipe requires a fully ripe crust, preheat your oven at 375 ° F (190 ° C). Line the crust with parchment paper and fill it with a pie weight or dried beans. Bake for 15 minutes, remove weight, and bake
Notes
Keep fixings cold: Cold butter = flaky hull. Chill your bowl, flour, and utensils in the event that required.
Don’t exhaust: Handle the batter delicately to dodge extreme hull.
Rest time things: Chilling unwinds gluten and makes a difference anticipate shrinkage.