Basic 3-2-1 Pie Dough
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.
Basic 3-2-1 Pie Dough
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.
Cooking Instructions
- 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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