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Baking
Pie Crust
Ingredients
- 1 ¼ cups Flour
- ¼ tsp Salt
- ½ cup Butter (chilled and diced)
- 1 cup Ice water
Steps
- In a large bowl, combine flour and salt.
- Cut in butter until mixture is coarse crumbs.
- Stir in water, 1 tablespoon at a time until mixture forms a ball.
- Wrap in plastic and refrigerate for at least 4 hours.
- Roll dough out to fit into a 9 inch pie plate.
Notes
Cut the Butter
Preparation
**Start cold:** Ensure your butter is straight from the refrigerator. Warm butter will melt into the flour and yield a dense, oily dough.
**Cube the butter:** Cut the cold butter into uniform 1/2 inch cubes to make it easier to incorporate.
**Coat the butter:** Toss the cold butter cubes into your dry flour mixture so they are separated and coated.
Using a Pastry Cutter (Most Common)
Place the cubed butter and flour into a wide mixing bowl. Hold the handle of your pastry cutter and press the blades straight down into the butter. Twist or rock the cutter slightly to break the butter down into smaller pieces. Continue this pressing-and-turning motion until the mixture resembles coarse cornmeal or peas.
Preparation
**Start cold:** Ensure your butter is straight from the refrigerator. Warm butter will melt into the flour and yield a dense, oily dough.
**Cube the butter:** Cut the cold butter into uniform 1/2 inch cubes to make it easier to incorporate.
**Coat the butter:** Toss the cold butter cubes into your dry flour mixture so they are separated and coated.
Using a Pastry Cutter (Most Common)
Place the cubed butter and flour into a wide mixing bowl. Hold the handle of your pastry cutter and press the blades straight down into the butter. Twist or rock the cutter slightly to break the butter down into smaller pieces. Continue this pressing-and-turning motion until the mixture resembles coarse cornmeal or peas.
Baking · Recipe entered by: Greg DeSanto
Pie Crust
Steps
- In a large bowl, combine flour and salt.
- Cut in butter until mixture is coarse crumbs.
- Stir in water, 1 tablespoon at a time until mixture forms a ball.
- Wrap in plastic and refrigerate for at least 4 hours.
- Roll dough out to fit into a 9 inch pie plate.
Cut the Butter
Preparation
**Start cold:** Ensure your butter is straight from the refrigerator. Warm butter will melt into the flour and yield a dense, oily dough.
**Cube the butter:** Cut the cold butter into uniform 1/2 inch cubes to make it easier to incorporate.
**Coat the butter:** Toss the cold butter cubes into your dry flour mixture so they are separated and coated.
Using a Pastry Cutter (Most Common)
Place the cubed butter and flour into a wide mixing bowl. Hold the handle of your pastry cutter and press the blades straight down into the butter. Twist or rock the cutter slightly to break the butter down into smaller pieces. Continue this pressing-and-turning motion until the mixture resembles coarse cornmeal or peas.
Preparation
**Start cold:** Ensure your butter is straight from the refrigerator. Warm butter will melt into the flour and yield a dense, oily dough.
**Cube the butter:** Cut the cold butter into uniform 1/2 inch cubes to make it easier to incorporate.
**Coat the butter:** Toss the cold butter cubes into your dry flour mixture so they are separated and coated.
Using a Pastry Cutter (Most Common)
Place the cubed butter and flour into a wide mixing bowl. Hold the handle of your pastry cutter and press the blades straight down into the butter. Twist or rock the cutter slightly to break the butter down into smaller pieces. Continue this pressing-and-turning motion until the mixture resembles coarse cornmeal or peas.