My Pie Crust Recipe || Basic Recipe

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HOW TO WORK WITH Pie crust

Pie crust is a buttery and flaky dough, made of numerous super thin layers, similar to croissants or Indian Matahari. Today I’m going to teach you everything you need to know about making the perfect buttery flaky pie crust. This is the one and only pie crust recipe I use.

If you’ve been following me for a while you’ve probably seen this pie crust recipe at some point. But today I wanted to share this simple recipe with you again because it’s one that I use all of the time! You’ll absolutely love this recipe because it’s:

Super flaky
Ridiculously easy to make
Uses simple pantry staples you likely have on hand
Tastes better than anything that you can buy at the store

Pie Crust Ingredients

This crust is made with a few simple ingredients: flour, salt, cold water, and fat.

To start with, All Purpose flour- I use all-purpose flour when making this homemade pie crust because it creates the perfect crust. One important thing here, make sure to measure your flour correctly. Too much flour in your pie crust can take your crust from flaky and tender to dry and crumbly.

Secondly, salt & sugar- Salt and sugar help to enhance the flavour of the pie crust. Salt is a very important ingredient when it comes to making your own homemade pie crust, so don’t leave it out or cut the amount down. As far as the sugar, you can leave it out if you prefer.

The third ingredient, Fat – Some pie crust recipes call for all butter, a combination of butter and shortening, oil, etc. For this recipe, I used cold butter. The butter gives your pie crust a delicious buttery flavour and gives a nice crust. Make sure your butter and shortening are cold. Not soft, not warm, I’m talking straight from the refrigerator right before you add it to the flour mixture. Why? When you put the pie crust in the oven, you want little bits of cold fat in the crust. The little bits of fat will melt as the crust bakes and create little air pockets, which is what gives you a beautiful flaky crust.

The fourth Ingredient, Ice-cold water- You’ll also need some ice water to help bring the dough together. Measure out some water, add some ice to it, and stir it around so it’s nice and cold. Then measure out the exact amount of ice water the recipe calls for and add it one tablespoon at a time. Too much water in your pie dough and you’ll end up with a sticky mess, too little water and you’ll end up with a crumbly dough that won’t hold together. I suggest gently mixing in one tablespoon of ice water at a time.

Essential Equipment To Make Pie:

Pie dish– To make the pie, a pie dish is an essential piece of equipment. choose whichever is most suitable for you or most convenient for you.
Pie cutter– pie cutter is another tool that minimizes your effort.
OTG oven– it is imperative to have a good oven for perfect baking. a good oven makes all the difference.
Measuring cups and spoons- correct measurement is an essential part of baking.
Mixing bowl- I found it very helpful for any type of mixing.
kitchen mitt for the oven– they are super comfortable.
dough blender– again a very nice tool and convenient tool.

Ingredients

2 and 1/2 cups (315g) all-purpose flour
1 teaspoon salt
1 teaspoon sugar
8 Tablespoons (100 g) unsalted butter, chilled and cubed
1/2 cup (120ml) ice water

How to make Pie Dough

step by step

Sift flour, salt and sugar into a large bowl, add butter.
Cut into the flour (using your clean fingers) until the mixture resembles small coarse crumbs.
Sprinkle with ice-cold water (one tablespoon at a time) just until the dough starts to come together. Then move to a lightly floured flat surface and knead lightly into a round dough ball.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using. when required take it out from the refrigerator and roll it.

BAKING TIPS

When measuring your flour, make sure to use the spoon and level method. Too much flour can lead to a crumbly, dry pie crust.
Be sure to use cold butter and cold shortening for best results.
Only add the ice water one tablespoon at a time and stir gently until the mixture starts to come together and you can squeeze it together in your hand.
The best way I found to make a tender flaky pie crust is to make it by hand, doesn’t take much but it sure tastes amazing.
If you find that your dough is too dry, then add a little bit of cold water (no more than a teaspoon at a time), gently knead together before adding an additional teaspoon.

Moreover,Prevent a crumbly pie dough. Make sure you use enough water when preparing your pie dough. Too little water will make your dough unworkable. Read more about the water above.
Prevent a tough baked pie crust. Tough crusts are the result of not enough fat in the crust, as well as overworking the dough. Use the recipe above (plenty of fat) and don’t work the dough too much.

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