This pie crust is perfect for any pie. It's light, crispy and so, so many layers! It will definitely make your pie taste like the best pie ever!
There are two equally important parts to a pie. One of them is the filling and the other is the crust. No matter how good the filling is, if the pie crust is tough and chewy, ( which is something you definitely do not wnat in a pie crust) it can ruin the whole dessert. As scary as it sounds you can make homeade pie crust! It's so, so much better than the store bought pie crust and something special about making it completely from scratch.
A pie crust is the structure of the pie. So the dough can't be too touch or too wet. If it is, then it can ruin the pie. We'll guide you through making the perfect pie crust.
Keep everything COLD!
It's crucial to keep all the ingredients cold so the butter doesn't melt into the dough. The little bits of butter is what makes the pie crust rise and puff up and flaky. If the butter melts into the dough, none of that will happen. You should see visible bits of butter in the pie crust.
Pie Troubleshooting
Prevent a crumbly pie dough that rips and tears when you roll it out. Make sure you use enough ice water when preparing your pie dough. Too little water creates an unworkable dough.Prevent a tough pie crust. Tough crusts are the result of not enough fat in the crust, as well as overworking the dough. Use the all butter pie crust recipe or my shortening and butter pie crust recipe to ensure a flaky, tender pie crust. Additionally, don’t work the dough too much.Prevent a burnt crust with a pie shield
Ingredients
2 and 1/2 cup of flour (316g)
12t bsp cold butter cubed
1/2 cup of ice water.
Directions:
1. Add flour to a medium sized ball. Add in the cubed butter, and with your hands, rub the butter between the flour to make crumbs until it looks like a coarse meal and slightly lumpy with big and small bits of butter.
2. Add in the ice water, 1 tbsp at a time. It important to add the right amount of water so add little water by little until it forms a ball.
3. Transfer it to a cling wrap and chill for atleast 1 hour and 30 minutes before using in any pie recipes.
This pie dough lasts in the refridgerator for 5 days. And it can be froen up to 3 months
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