What’s in a pie? Does it matter as long as you have the perfect pie crust? Follow these tips for a delicious crust.
- Don’t Handle More than Necessary; don’t over work the fat and flour. Cut your butter into the flour. The butter must be very cold and hard, forming pea size shapes. If the butter softens, it creates a tough crust.
Add Minimal Water. Add water a tablespoon at a time. Stop adding water when the dough can hold together from a pinch.
3. Keep The Dough Cold. Refrigerate the rolled crust for about one hour before filling and baking.
For the inexperienced, purchase a pre-made dough in the refrigerator section of the grocery store or use a box mix. Practice a couple times to perfect dough made from scratch. Enjoy!
Basic Pie Crust Recipe
1 1/4 c All Purpose Flour
1/4 tsp. Salt
1/2 c Butter, cold, diced
1/4 c Ice Water (tablespoon at a time)
Combine flour and salt. Cut in butter to form pea size balls. Add water a tablespoon at a time until ball forms. Wrap and refrigerate for at least 2 hours. Roll out.
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