Homemade Pie Crust

Name: Homemade Pie Crust
Yield: 2 servings
Cuisine: French
Ingredients: 3 cups all-purpose flour; 1 tsp salt; 18 tbsp cold butter or lard, cubed; 8 tbsp ice cold water (or half water half vodka)

Serves 2

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Homemade Pie Crust

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Serves 2

Directions

1Sift the flour and salt together.
2Add the cubed cold butter or lard and incorporate with a pastry cutter or fork until the pieces are about the size of small peas.
3Add the ice cold water a tablespoon at a time, tossing with a fork and trying to get it evenly distributed.
4Press 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.
5Divide the dough into two balls, then flatten into disks.
6Refrigerate the dough disks for 10-15 minutes (or 15-20 minutes as per audio).
7Roll out the chilled dough.
8Trim the crust about an inch away from the pie pan using a pizza cutter.
9Set the crust in the pie pan and fold over the top that's sticking up above the pie pan.
10Create a ruffly look by using your knuckle and two fingers to pinch the edge.
11Use immediately, refrigerate for later that day, or freeze for another day.

Ingredients

3 cups all-purpose flour
1 tsp salt
18 tbsp cold butter or lard, cubed
8 tbsp ice cold water (or half water half vodka)

Equipment

pastry cutterrolling pinpizza cutterpie 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.

Homemade Pie Crust

Serves 2

instagram.com

Homemade Pie Crust

instagram.com

Serves 2

Directions

1Sift the flour and salt together.
2Add the cubed cold butter or lard and incorporate with a pastry cutter or fork until the pieces are about the size of small peas.
3Add the ice cold water a tablespoon at a time, tossing with a fork and trying to get it evenly distributed.
4Press 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.
5Divide the dough into two balls, then flatten into disks.
6Refrigerate the dough disks for 10-15 minutes (or 15-20 minutes as per audio).
7Roll out the chilled dough.
8Trim the crust about an inch away from the pie pan using a pizza cutter.
9Set the crust in the pie pan and fold over the top that's sticking up above the pie pan.
10Create a ruffly look by using your knuckle and two fingers to pinch the edge.
11Use immediately, refrigerate for later that day, or freeze for another day.

Ingredients

3 cups all-purpose flour
1 tsp salt
18 tbsp cold butter or lard, cubed
8 tbsp ice cold water (or half water half vodka)

Equipment

pastry cutterrolling pinpizza cutterpie 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.