Perfect Pie Crust

The great debate for the perfect, flaky pie crust. The secret? Cold Butter. Any gal who has made a pie or two will be sure to tell you that.

This recipe could not be easier and is tried and true. There are tons of pretty good substitutes and store-bought pie dough products. But nothing beats a homemade crust. I almost always make a quick pie dough because it is so easy. If you have difficulty chopping your butter, freeze it before hand so you can chop it easily.

Perfect Pie CrustIngredients:

  • 2 1/2 Cups All-Purpose Flour
  • 1 cup (2 Sticks) of Very Cold Butter. Placed in Freezer for at least 20 minutes. Chopped in 1/2 inch pieces.
  • 1 teaspoon salt
  • 2 teaspoons sugar
  •  7-8 tablespoons of ice cold water

Freeze your butter for at least 20 minutes until very cold and firm.Dice your very cold butter into  1/2 inch pieces. Set aside and get ready to add to your dry ingredients.

Perfect Pie Crust iHeartRuthie

IMG_1254_2

 Mix together your flour, salt and sugar. Mix for about 15 seconds so everything is evenly distributed. Slowly add in butter pieces and leave the mixer running. The key to a perfect pie crust is to evenly distribute the ingredients an cold butter for a flaky crust.

IMG_1257_2

Add in one tablespoon of cold water at a time. Keep the mixer running as you do this and give the dough time to form. If you need to add one more tablespoon of water to form the dough. Do not add more than this as the dough will get mushy and tough.

IMG_1262_2

IMG_1266_2

IMG_1267_2

 Wrap your dough in plastic wrap and refrigerate for a minimum of 2 hours and you  may refrigerate it for up to 2 days. You can always freeze it too! To freeze your pie dough, enclose in a secure ziplock bag and remove excess air. Discard after 3 months.

Perfect Pie Crust

 When you are ready to use your dough there are many ways! The typical, Cookbook lesson way is to roll out your dough on a floured surface. However, you can also use your hands for litter tarts as shown in the photo below.

Perfect Pie Crust

Perfect Pie Crust
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 cup (2 Sticks) of Very Cold Butter. Placed in Freezer for at least 20 minutes. Chopped in ½ inch pieces.
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 7-8 tablespoons of ice cold water
Instructions
  1. Freeze your butter for at least 20 minutes until very cold and firm.Dice your very cold butter into  ½ inch pieces. Set aside and get ready to add to your dry ingredients.
  2. Mix together your flour, salt and sugar. Mix for about 15 seconds so everything is evenly distributed. Slowly add in butter pieces and leave the mixer running. The key to a perfect pie crust is to evenly distribute the ingredients an cold butter for a flaky crust.
  3. Add in one tablespoon of cold water at a time. Keep the mixer running as you do this and give the dough time to form. If you need to add one more tablespoon of water to form the dough. Do not add more than this as the dough will get mushy and tough.
  4. Wrap your dough in plastic wrap and refrigerate for a minimum of 2 hours and you  may refrigerate it for up to 2 days. You can always freeze it too! To freeze your pie dough, enclose in a secure ziplock bag and remove excess air. Discard after 3 months.

 

 

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: