How To Make This 4 Ingredients Pie Crust, Watch Now
I am so glad I started making my own pie crust. It’s so easy! I used to rush to the grocery just to get one, but those days are over. With this simple recipe, I could have a pie crust stored in my freezer available for use anytime I need it. The ingredients are basic that you could probably have this already in your pantry.
The steps and the preparations are so simple, and you can easily mold it into whatever pie crust size that you like. I like using my mini pie crust pan for small serving portion, or sometimes the big one for sharing. This pie crust is buttery and flakey and great for any sweet pie or savory pie. I had used this for my Mini Strawberry Pie, Peach Pie and Berries Pie and they all turned out amazing! The next time you want to make pie, just make your own pie crust, easy breezy! Let’s get started!
- 2 1/2 cups (350 grams) all-purpose flour
- 1/2 tsp (4 grams) salt
- 1 tbsp (14 grams) granulated white sugar
- 1 cup (2 sticks) (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
- 1/4 to 1/2 cup (60 – 120 ml) ice water
Note: For a smaller batch, simply divide the ingredients in half
Note: Click on the photo to see the description
- Dry Ingredients: In a food processor, place the flour, salt, and sugar and process until combined.
- Butter: Add the butter and process, using the pulse button, until the mixture is crumbly (resembles coarse meal) (about 15 seconds).
- Water: Pour 1/4 cup (60 ml) of ice water in a slow, steady stream, through the feed tube until the dough starts to clump together when pinched. Add remaining water, if necessary until it comes together. Do not process more than about 30 seconds. You want to still have small pieces of butter , this is what will make it flakey.
- Wrap & Chill: Turn the dough out onto your work surface and gather to form a disk. Divide the dough into two equal pieces, flatten each portion into a 5 inch (12 cm) disk, cover with plastic wrap, and refrigerate for 30 – 60 minutes, or until firm enough to roll out. (This will chill the butter and allow the gluten in the flour to relax.) At this point you can also freeze the dough for about a month. Defrost the dough in the refrigerator for several hours or even overnight before using.
- Ready to Use: For each disk of pastry, on a lightly floured surface, roll out the pastry to fit into a 8 or 9 inch (20 to 23 cm) pie pan or any pie pan you prefer. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). To make sure it is the right size, take your pie pan, flip it over, and place it on the rolled out pastry. The pastry should be about 2 inches (5 cm) larger than your pan.
- Transfer in a Pie Pan: When the pastry is rolled to the desired size, lightly roll pastry around your rolling-pin, dusting off any excess flour as you roll. Unroll onto the top of your pie pan. Never pull the pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan).
- Flute & Design the Edges: Gently lay in pan and with a small floured piece of pastry or with your fingertips, lightly press the pastry onto the bottom and up the sides of the pan. Flute the edges of the pastry or use the tines of a fork to seal the pastry. If possible, chill the pie crust before filling and baking. The pastry is now ready to use.
Makes two – 9 inch (23 cm) pie crusts. Preparation time 30 minutes.
Recipe adapted from: Joy of Baking
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