Homemade Pie Crust
Serves 2
instagram.com
Homemade Pie Crust
instagram.com
Serves 2
Save
Share
Export
Edit
Directions
1
Sift the flour and salt together.
2
Sift the flour and salt together.
3
Sift the flour and salt together.
4
Add the cubed cold butter or lard and incorporate with a pastry cutter or fork until the pieces are about the size of small peas.
5
Add the cubed cold butter or lard and incorporate with a pastry cutter or fork until the pieces are about the size of small peas.
6
Add the cubed cold butter or lard and incorporate with a pastry cutter or fork until the pieces are about the size of small peas.
7
Add the ice cold water a tablespoon at a time, tossing with a fork and trying to get it evenly distributed.
8
Add the ice cold water a tablespoon at a time, tossing with a fork and trying to get it evenly distributed.
9
Add the ice cold water a tablespoon at a time, tossing with a fork and trying to get it evenly distributed.
10
Press the mixture into a compact ball. If too crumbly, spritz on more water until it holds together, but be careful not to add too much.
11
Press the mixture into a compact ball. If too crumbly, spritz on more water until it holds together, but be careful not to add too much.
12
Press the mixture into a compact ball. If too crumbly, spritz on more water until it holds together, but be careful not to add too much.
13
Divide the dough into two balls, then flatten into disks.
14
Divide the dough into two balls, then flatten into disks.
15
Divide the dough into two balls, then flatten into disks.
16
Refrigerate the dough disks for 10-15 minutes (or 15-20 minutes as per audio).
17
Refrigerate the dough disks for 10-15 minutes (or 15-20 minutes as per audio).
18
Refrigerate the dough disks for 10-15 minutes (or 15-20 minutes as per audio).
19
Roll out the chilled dough.
20
Roll out the chilled dough.
21
Roll out the chilled dough.
22
Trim the crust about an inch away from the pie pan using a pizza cutter.
23
Trim the crust about an inch away from the pie pan using a pizza cutter.
24
Trim the crust about an inch away from the pie pan using a pizza cutter.
25
Set the crust in the pie pan and fold over the top that's sticking up above the pie pan.
26
Set the crust in the pie pan and fold over the top that's sticking up above the pie pan.
27
Set the crust in the pie pan and fold over the top that's sticking up above the pie pan.
28
Create a ruffly look by using your knuckle and two fingers to pinch the edge.
29
Create a ruffly look by using your knuckle and two fingers to pinch the edge.
30
Create a ruffly look by using your knuckle and two fingers to pinch the edge.
31
Use immediately, refrigerate for later that day, or freeze for another day.
32
Use immediately, refrigerate for later that day, or freeze for another day.
33
Use immediately, refrigerate for later that day, or freeze for another day.
Ingredients
3 cups all-purpose flour
3 cups all-purpose flour
3 cups all-purpose flour
1 tsp salt
1 tsp salt
1 tsp salt
18 tbsp cold butter or lard, cubed
18 tbsp cold butter or lard, cubed
18 tbsp cold butter or lard, cubed
8 tbsp ice cold water (or half water half vodka)
8 tbsp ice cold water (or half water half vodka)
8 tbsp ice cold water (or half water half vodka)
Equipment
pastry cutter
rolling pin
pizza cutter
pie pan
Tips
Use really cold butter or a combination of butter and lard for flakiness.
Do not melt the fat into the flour; you want tiny bits of fat.
Use ice cold liquid (water or half water, half vodka) to keep the butter cold.
Vodka cooks off and helps the pie crust hold together when rolling.
Do not add too much water, or the crust will be chewy instead of flaky.
Refrigerate the dough disks for 10-20 minutes before rolling.
You can use a pizza cutter to trim the crust about an inch away from the pie pan.
Fold the excess crust over and use your knuckle and two fingers to create a ruffly edge.
The pie crust can be frozen for later use.
Vinegar can be used in place of vodka to keep it flaky.