I’m a big fan of pies, but I wasn't so happy with my pie dough.
I was always stressed about not being able to make a homogenous ball of dough with the pastry blender, or overdoing the butter, or having dough not flexible enough to avoid it breaking into pieces and all the warnings in all the recipes…
All my worries vanished after The Italian Dish posted this recipe, with a video tutorial included, to make the most worry free pie dough.
This recipe makes dough for a single crust pie and it marks the beginning of the pie season in my family. I already double it to make two Thanksgiving classics: pumpkin pie and pecan pie.
I hope you like it!
Basic Pie Dough | Ingredients for a single crust pie
1 ¾ cup of all purpose flour
1 Tsp. of sugar
12 Tbs. of cold butter
¼ cup of ice water
Place the flour and the sugar in the bowl of a food processor, using the dough blade. Pulse. Add half of the butter. Pulse a few times. Add the rest of the butter and keep pulsing until the butter and the flour form coarse crumbs. Add some of the water and pulse a couple of times, adding more water until the crumbs form a ball. Take the dough and make a disc. Place it on a floured plastic wrap and refrigerate for at least 30 minutes.
To print the recipe click here.
Etiquetas: 1-2-3, dessert, pies, techniques