Basic 3-2-1 Pie Dough

Name: Basic 3-2-1 Pie Dough
Yield: 1 serving
Cuisine: American
Ingredients: 300 g all-purpose/plain flour; 200 g butter; 100 g (100 ml) ice water; 2 pinches salt (if using unsalted butter); 10 g (2 tsp) sugar - optional for a hint of sweetness

Felice @morinoko

Connecticut, United States

This recipe is based on a 3-2-1 (Flour : Butter : Water) ratio from the "Ratio" book. It's really easy to remember and very easy to make! This recipe makes enough for a full 8 or 9 inch pie (22-23 cm) with top and bottom crust, or two bottom pie crusts. You can easily halve this recipe if you only need one bottom crust.

Felice @morinoko

Connecticut, United States

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Ingredients

1 serving

300 gall-purpose/plain flour
200 gbutter
100 g (100 ml)ice water
2 pinchessalt (if using unsalted butter)
10 g (2 tsp)sugar - optional for a hint of sweetness

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Steps

1

Add flour to a large bowl. If using unsalted butter, mix in a few pinches of salt.
2

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.
3

Mix in the sugar if using. Then gradually mix in the ice water until the dough start to come together.
4

On a floured surface knead dough briefly until it forms a smooth ball.
5

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.
6

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.
7

Divide into two equal pies if you made the full recipe.
8

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.
9

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.
10

Here it is after cutting.
11

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.
12

If you don't need to blind bake, go ahead and add your filling and stick it in the oven!
13

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.

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Cooksnaps

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Felice @morinoko

on November 27, 2015 03:58

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_